Houseware Vol 1, 2010: Supplier Spotlight: Kitchen Tools
The knife may be an age-old kitchen tool, but one Hong Kong manufacturer keeps sharpening its technique to create a gleaming stateof- the-art range that is a cut above the rest.
“Our knives are hot-drop forged from a single blank of high-carbon no-stain steel, and the end result is a perfect blend of carbon, chromium, molybdenum and vanadium. The sharpness of the blade lasts for years,” says Jonathan Fung, Director of Cutlery Precision Co Ltd, which has been making top-quality knives for professionals since 1981.
“No stamping, welding or short cuts are used, and the knives pass all high-quality hygiene and sanitation tests for the US and European markets.”
To enhance the company’s competitive edge, Mr Fung regularly makes look-andlearn visits overseas to observe changes in kitchen practices and talk with chefs and related professionals.
“One recent tour of culinary schools in the US and Canada paid off handsomely, bringing a new generation of customers across North America,” enthuses Mr Fung.
He noticed on the trip that an increasing number of American chefs were women from Mexico or South America, who found it tiring to work all day using heavy knives with handles too large for their small hands.
“So we redesigned our standard set of chefs’ knives, giving them a smaller grip to suit women’s hands, and reducing the weight so they’re lighter to hold. These smaller, tailormade new sets have developed a nice niche market in North America,” Mr Fung smiles.
“Also, across Europe and in other parts of the world like Australia, there’s been a similar trend towards female chefs, and again we have won over new buyers by specially downsizing our knife sets.”
The handles of different types of chefs’ knives are even colour-coded so that in a flash chefs can reach up and grasp exactly the one they require for a particular purpose.
“A red handle is for raw meat; white for dairy products like cheese; green naturally is for vegetables; blue for seafood; yellow for poultry; brown for cooked meat and black for everything,” Mr Fung explains.
Cutlery Precision also supplies knives specially made for slaughtermen in abattoirs.
“As most of them are employed on a piecework basis, they demand long-lasting knives with an ultra-sharp cutting edge so they need employ only one strike or slash of their knife to perform whatever cutting of an animal’s flesh is involved,” Mr Fung adds. As well as knives, the company also produces other cutlery items and cooking tools, such as a new product line designed for professional kitchens. It includes melon ballers, butter curlers, apple corers, shredders, graters, whisks and hooks — all made in different sizes to suit both male and female hands.
With main markets in Europe at the moment, the company is looking to Russia and Eastern Europe for future expansion. “Despite the global financial situation, Russia’s economy is now very strong,” Mr Fung says.
With a tireless dedication to creating the best products, Cutlery Precision looks certain to stay at the sharp end of the industry for a long time to come.
Text by Geoffrey Somers
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