Whether a small breakfast, copious lunch, garden party or brunch: this trio is in use at every meal - although sometimes not all together. The tablespoon is often used for soups and pasta dishes, whereas the knife cuts the food on the plate into bite-sized pieces. The table fork is used to hold the food in place while cutting with a knife. The food is then speared by the tines of fork.
Minimised, pure and uncomplicated - this is what inspired designer Peter Bäurle to create this model. The simplicity of the individual pieces of cutlery is delightful: Details were deliberately omitted, the rounded edges are a subtly conspicuous detail. Crafted in monobloc, the curved knife blades of this model provide a good spreading volume. The Boston cutlery range is versatile thanks to its timeless design and the large selection of additional items - and its polished surface leaves a shining impression.
|Material||Cromargan® 18/10 stainless steel|
|Care||Dishwasher safe according to ral|
|Designer||WMF Atelier (Peter Bäurle)|