Nested knife-set

The Deglon Meeting Knife, designed by Mia Schmallenbach, is a set of sculptural, nested knives (priced, alas, as sculptures, at $600 for the set). The proportions of the four nested knives -- paring knife, carving knife, chef’s knife and filleting knife -- are "determined by the Fibonacci sequence with as its base the average width of a hand."

Admire The Deglon Meeting Knife Set

Deglon Meeting Knife (Amazon)


  1. If those are good quality knives, $600 for the set is actually reasonable knife prices, not sculpture prices.

    Look at Wusthof’s basic line of knives, the Classic line. They’re decent mid-range knives, perfect for people who want good equipment but don’t put their knives through a lot of wear and tear. A paring, carving, chef, and filleting knife from the basic line would cost you $456. Throw in another forty or fifty bucks for a basic block and you’re not far off the price of that set.

    1. I agree, A (well connected very professional) chef friend of mine has a single 600 dollar knife, and a few others over $200 each. The can be masters tools, and are priced accordinglt

      1. I guess it it depends. If you have to cut through a lot of crap, or if you’re artfully trying to get to the meat.

      2. EVERYONE needs a good quality knife. A bad quality knife, as well as any knife that’s dull, is actually more dangerous, as a bad knife can handle badly and cause loss of control; the same goes for a dull knife of any quality.

        You don’t need a bunch of knives, though. generally 3-4 will do you (or less, depending on how much and what you cook. I have no need for a knife for fish as I don’t cook fish, for example). Just keep the things sharp; it’s not that hard.

        I prefer Henckel’s Pro S line myself – the balance is superb. I didn’t think it would make that noticeable a difference until I actually held one in my hand.

        1. I agree, 3 or 4 knives are plenty.  One chef’s knife, one boning (optional), one bread and one paring.
          However, without a doubt, the best deal on knives out there are the Forchner/Victorinox.  They can be ordered from the Amazons.  I have a paring and bread knife from them (my chef is a Global) and they are EXCELLENT blades.  Both are well over a decade old.  Love the handle.
          They take an edge very well and hold it for a long time.  The Global was sort of a splurge, but it’s a wonderful knife.

  2. I got an initial rush of cutlery lust from these, but then had functionality doubts.  When chopping with a chef’s knife you guide the blade against the knuckles of the other hand (fingers tucked safely under, holding the food).  That would be difficult with the open blade.

    They are beautiful!

    1. I got the same rush of cutlery lust. I am a big proponent of one-piece knives, with no  separate handle. They’re not just more practical because they’re easier to clean, they’re also more beautiful too, I feel.

      And this seemed to take the merging of form and function even further… but then looking closer you see that it’s actually less sensible than a block, since if you take the chef’s knife out, the rest are just sort of floating there. And the hollow blades… yeah, not sure how that would work out at all.

      The price is decent: if I had the money I’d pay more for a single knife. But then, I love and use knives often. I know that most people would be fine with the cheapest Walmart knife stamped from steel plate, with a plastic handle, and those prices would be considered exorbitant to them.

  3. Cute idea, but if we’re talkin about these as actual tools, the restrictions placed on the knives by the design and choice of Fibonacci sequence makes it so that it’s unlikely that any of these are as well-designed as they would be without the restrictions.

    For example, the handle of the paring knife is terrible. There is no way I’d voluntarily use that knife more than once, and yet the paring knife is quite a useful blade.

    At the aesthetic end of things, though, I especially like the chef’s knife/filleting knife combo.

  4. And about that Fibonacci thing – the diagram seems to be complete bollocks. Only one of the circles matches more than three points. And the diagram layout seems basically meaningless. I’m guessing the whole “Fibonacci” thing is just marketing keyword gibberish.

  5. They’re lovely but this doesn’t tell me about what really matters to me when using a knife.  How do I sharpen them?  Can sharpening be done at home?  Do they hold an edge? Are they comfortable to grip over hours of prep work?

    If a knife is well balanced, comfortable to grip and holds an edge in home sharpening, I don’t care what the knife looks like.  Yesterday I made a large batch of ratatouille, cutting up large platters of eggplant, zucchini, crookneck, peppers, onion and garlic.  I used  a 5″ Santoku and a 4″ Henckel paring knife and my right hand still wasn’ tired.  The same hand I’ve been using to knit in cotton lately, and bowl three days a week.  These are good knives.

  6. I used to think that knife quality didn’t matter that much. I could do better with my 20 year old blue light special than most people could do with their fancy knives. I kept my cheap knives sharp and thought I was doing great. Then my girlfriend bought me a Henckel. HUGE difference.

    Of course, I forgot to follow the custom of giving a coin in exchange for the knife, and within three months she ran off to Illinois. But at least I still have the Henckel.

  7. looks cool, but I’ll stick with my 10-20$ knives that perform very well for cooking. Keep your blade sharp, and your focus sharper.

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