antonia klugmann

text by stefano cappari


antonia chooses: the place, the moment and the way. she builds the center of her world at argine (embakment) di vencò, in a place at the edge of everything, where she stages her border cuisine. she takes all the time she needs to build her home, old and new at the same time, in which she puts together the vocabulary of her experiences. finally she chooses how to tell her story: in her dishes, around few tables, in the light or in half-light.


it could not be otherwise for the knives twirling in her kitchen: a signature that connects the place, in that so true and sincere north east; with the moment, here and now; and with the way, through that linear design, without hesitation. a sure gesture that splits and sunders, rather than cutting: a cut that is also a choice.


the use

antonia klugman’s cuisine is the cuisine of truth, of the surroundings, of people. simple in its realization and articulated in thought, it translates into brief stories that almost accidentally take the form of dishes, because it is the substance sustaining them that makes the difference.
everything is condensed in that sense of carefulness that is antonia’s peculiarity: that particular aptitude to understand the measure of proportions, to know the extent of time and things, to govern their appearance and essence. the whisper that overwhelms the cry, that stems the haste: at “argine”. nomen omen.


the knives

the knives are designed net of any decoration with only what already exists in nature and could not be otherwise: the shape, so clear to the point of being almost angular, becomes the place of gesture, firm and secure. a sabre-cut between here and elsewhere.
the blade profile captures the metal in agile and defined forms. the blades are striking with elegance and harmony, designed to facilitate the gesture. agile and balanced knives, and above all proportionate for the female hand: a tribute to antonia who believes in measures and proportions both in cuisine and life. light and firm blades, which do not expect hesitations but only cuts. in the end they are like choices.
choices that become selections, such as for the wooden handles, made exclusively with rhus cotinus, that summacco, also called scoteno del carso or tree of the mist, a geographical and historical reference to great matters.


the blade

with the three blades of the klugman’s knives series you can safely and accurately handle most of the cooking preparations.


klugman carving knife 19 cm

blade with a gyuto profile, slightly more pointed and narrower, also ideal for filleting, carefully balanced to give maximum agility in continuous daily use.


klugman filleting knife 26 cm

a longer blade, for sharper and more precise cuts, rigid, combining versatility and precision. the considerable extension does not affect the balance, while the handle becomes the fulcrum and the strong point. it guarantees a clean and firm cut.


klugman paring knife 10 cm

the small blade, sticking out of the handle with determination, turns into a fast-use and infallible tool in the tireless research of the smallest detail. perfect for highlighting the most hidden qualities of precious ingredients, but also for the easy processing of humble and indispensable raw material. the “evolution” version is available.