{"id":988,"date":"2018-02-01T14:07:09","date_gmt":"2018-02-01T13:07:09","guid":{"rendered":"http:\/\/michelemassaro.com\/parini\/"},"modified":"2021-05-31T21:27:07","modified_gmt":"2021-05-31T19:27:07","slug":"parini","status":"publish","type":"portfolio_page","link":"https:\/\/michelemassaro.com\/en\/collab\/parini\/","title":{"rendered":"Parini"},"content":{"rendered":"

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\"\"piergiorgio parini<\/span><\/h1>\n
text by michele massaro<\/span><\/h5>\n

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here are the knives made in collaboration with chef pier giorgio parini\u2026 when i met him for the first time at pier giorgio\u2019s \u201costeria del povero diavolo \u201c, i saw him working, and i held in my hand some handcrafted japanese knives that cannot be found in italy and which have nothing to do with the industrial production that is offered to us\u2026.<\/span><\/p>\n

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series \u201c0\u201d was born from there, in fact each knife is numbered and accompanied by a certificate.<\/span>
\nseries \u201c0\u201d and series \u201c1\u201d, have been working in pier giorgio\u2019s hands since 2015 with my satisfaction.<\/span><\/p>\n

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this result was my first great satisfaction, the one that i will never forget: “i conquered the kitchen of the” master of the express cuisine “, and my blades started making daily chef\u2019s cuts….” everything i forge is made of carbon steel, if after being washed my knives are not oiled, they make rust, the best steel cutting knife makes rust, it does not tolerate careless. the steel hardness is a good compromise for the use in the kitchen, the blades do not beat unnecessarily 63 hrc as if they were punches or shearing blades to cut steel.<\/span><\/p>\n

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as in pier giorgio\u2019s \u201csurprise\u201d kitchen, we decided to make the handles grip with the types of wood that i can personally find in my woods: dogwood smoke tree from carso, laburnum, hawthorn, juniper, mespilus, spin cervino etc., \u201d alien species are forbidden \u201c\u2026 according to pier giorgio \u2018interpretation, brute de forge, dear to me for the story it tells, has an important meaning: the burned waste is the common symbol of the kitchen and the forge: “the fire”<\/span><\/p>\n

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parini n\u00b01 bursar-petty 9cm blade<\/span><\/h5>\n

sharpened on both sides pier giorgio\u2019s bursar, the ” master chef” in the use of herbs…<\/span><\/p>\n

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parini n\u00b02 17-18 cm blade sharpened on both sides<\/span><\/h5>\n

fillet is his task the forged blade with the old heavy hammer has a thickness between 2.0 mm and 1.0 mm, great penetration to prepare every day a lot of kilograms of anchovies and minnows fillets.<\/span><\/p>\n

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parini n\u00b03 gyuto shredded shape 19.5 to 21 cm<\/span><\/h5>\n

blade sharpened on both sides<\/span><\/p>\n

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parini n4 26 cm blade sharpened on both sides<\/span><\/h5>\n

slicing … similar to a ham knife, can be used as such, or to thin slices the vegetables and llet. i\u2019ve learned with pier giorgio, that a blade to make precise cuts must be thin and narrow and not too long, and above all not to be exible, sharp steel must transmit to a sensitive hand the feeling of precise cut, be the hand extension<\/span><\/p>\n

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parini n\u00b05- 23 cm blade, weight 450 grams sharpened on both sides<\/span><\/h5>\n

this one, for the chef technical opinion is a revolutionary knife, it enclose the features of the half shot and of a normal knife. varying the grip position on the handle it can be used as a small cleaver for bones and cartilage or take the advantage for cutting and slicing, of the last 7-8 cm knife blade .<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” css=”.vc_custom_1485954953986{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column offset=”vc_col-lg-offset-1 vc_col-lg-10 vc_col-md-offset-1 vc_col-md-10″][vc_empty_space][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner][vc_gallery type=”image_grid” images=”628,629,630,631,632,633″ img_size=”800×800″ column_number=”3″ grayscale=”no” images_space=”gallery_with_space”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” css=”.vc_custom_1485954953986{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column offset=”vc_col-lg-offset-1 vc_col-lg-10 vc_col-md-offset-1 vc_col-md-10″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner][vc_column_text] piergiorgio parini text by michele massaro   here are the knives made in collaboration with chef pier giorgio parini\u2026 when i met him for…<\/p>\n","protected":false},"author":1,"featured_media":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[],"portfolio_tag":[],"class_list":["post-988","portfolio_page","type-portfolio_page","status-publish","hentry"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/michelemassaro.com\/en\/wp-json\/wp\/v2\/portfolio_page\/988","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/michelemassaro.com\/en\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/michelemassaro.com\/en\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/michelemassaro.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/michelemassaro.com\/en\/wp-json\/wp\/v2\/comments?post=988"}],"version-history":[{"count":0,"href":"https:\/\/michelemassaro.com\/en\/wp-json\/wp\/v2\/portfolio_page\/988\/revisions"}],"wp:attachment":[{"href":"https:\/\/michelemassaro.com\/en\/wp-json\/wp\/v2\/media?parent=988"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/michelemassaro.com\/en\/wp-json\/wp\/v2\/portfolio_category?post=988"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/michelemassaro.com\/en\/wp-json\/wp\/v2\/portfolio_tag?post=988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}