Edge of Belgravia Damascus Steel Set


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Edge of Belgravia

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THE BRAND

Designed by the Contemporary London based designer, Christian Bird who intelligently fuses futuristic styling and maximum cutting efficiency to produce distinct, superior designs that complement the sharpness and durability of the blades. Each Edge of Belgravia knife represents an exceptional piece of contemporary craftsmanship. Each piece is quite literally a work of art and forms part of a limited edition series of 999 pieces. Based in distinguished Belgravia, London, and launching in Australia this year. The team at Edge of Belgravia pioneer exclusively designed chef's knives with the hope to achieve a prominent placement in kitchens all over the world. With a cutting-edge design, the range is bold, confident, and contemporary culinary works of art.

Edge of Belgravia is known for their boldly crafted Damascus and Ceramic knives, which enhance the cooking experience and complement your kitchen through futuristic and innovative design.

THE DESIGN

Every Edge of Belgravia Damascus blade consists of 67 layers of Japanese high carbon steel from Echizen city (old Takefu), with each layer contributing to a combined layered effect known as the "Damascus effect". Each Layer of steel forms a microscopic cutting edge, giving the blade a formidable sharpness and expert precision. The blade cutting angle is near 35 degrees for optimal sharpness. The steel core is of splendid VG10 steel, often called "super steel" with hardness of HRC 58-60. The multiple Damascus layers are formed around the core by alteration of the layers with the softer S/S 430 and S/S 431 Steel types. The combination gives the edge of Belgravia blades near surgical sharpness and supreme anti corrosive properties.

THE EXPOSURE

Edge of Belgravia’s bold avant-garde design won recognition in competition with Apple at the 2012 D&AD product design awards. Selected for the Monocle Magazine British design edition in July and received thanks from Her Majesty the Queen –“they will be put to excellent use in the Royal kitchen.”

Apart from recommendations in Gwyneth Paltrow’s Goop and features by Design Milk and the Cool Hunter –the blades were subjected to the harsh scrutiny of local chefs. Needless to say, they achieved rave reviews:
  • “I absolutely love it. It is well balanced, light and very comfortable to use with a very fine edge on it. I would be happy to work with it all day every day,” says Phil Wilson, Executive Chef at the Thomas Cubitt.
  • I found the blade to be of very good, high-grade quality”, notes John Williams, Executive Head Chef at the Ritz.

THE EXPOSURE

Edge of Belgravia’s bold avant-garde design won recognition in competition with Apple at the 2012 D&AD product design awards. Selected for the Monocle Magazine British design edition in July and received thanks from Her Majesty the Queen –“they will be put to excellent use in the Royal kitchen.”

Apart from recommendations in Gwyneth Paltrow’s Goop and features by Design Milk and the Cool Hunter –the blades were subjected to the harsh scrutiny of local chefs. Needless to say, they achieved rave reviews:
  • “I absolutely love it. It is well balanced, light and very comfortable to use with a very fine edge on it. I would be happy to work with it all day every day,” says Phil Wilson, Executive Chef at the Thomas Cubitt.
  • I found the blade to be of very good, high-grade quality”, notes John Williams, Executive Head Chef at the Ritz.
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WAS $590.00
RRP $590.00
NOW $471.99
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(001SSD-eb)

Materials Damcus Steel
Dimensions 33cm X 8cm X 3cm
Colour Silver

SKU 001SSD-eb
Brand Edge of Belgravia
Unit Of Measure ea

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THE EXPOSURE

Edge of Belgravia’s bold avant-garde design won recognition in competition with Apple at the 2012 D&AD product design awards. Selected for the Monocle Magazine British design edition in July and received thanks from Her Majesty the Queen –“they will be put to excellent use in the Royal kitchen.”

Apart from recommendations in Gwyneth Paltrow’s Goop and features by Design Milk and the Cool Hunter –the blades were subjected to the harsh scrutiny of local chefs. Needless to say, they achieved rave reviews:
  • “I absolutely love it. It is well balanced, light and very comfortable to use with a very fine edge on it. I would be happy to work with it all day every day,” says Phil Wilson, Executive Chef at the Thomas Cubitt.
  • I found the blade to be of very good, high-grade quality”, notes John Williams, Executive Head Chef at the Ritz.
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