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A cuisine that cuts deep
The union of gesture and blade, crafted for precision
One Michelin star and 18 points from Gault&Millau for his Bayview restaurant at Hotel President: clearly, for Danny Khezzar, talent does not depend on age. Along the way, the young chef also designed a knife collection in partnership with Japanese knife manufacturer Kai. At the heart of the range: a three-layer steel Kiritsuke, available in three sizes, with an octagonal handle and satin-finished blade. It’s a piece conceived by and for demanding cooks. The collection will expand with four other blade shapes in autumn. For Khezzar, it’s “an achievement that’s both personal and professional” — and also natural, considering how deeply Japanese precision influences his cuisine.
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