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Pott Picado Parme­san Cheese Knife

c. 1992

by Carl Pott

In 1992, Pott and designer Ralph Krämer intro­duced the Parme­san knife Picado to the market, and it revealed to cheese lovers how good the famous hard cheese only tastes when it is freshly broken out of the loaf. Before this time, Parme­san cheese was often only known outside of Italy in grated form and ready packed. At a little over six inches, Picado is great for adding parme­san on top of pizza and salads at your desired width.


Carl Pott


While Carl Pott coined the whimsical term “spoonery” for his flatware, the process of creating his seemingly effortless designs is calculated. Master craftsmen apply a century of accumulated wisdom and skill in the production process, which for those humble spoons include more than 30 steps—and more than 90 for knives, handmade of molybdenum and vanadium steel alloy, with handles of quartz-sand for an exceptional balance.

Pott’s father, Carl Hugo Pott, founded the eponymous workshop in 1904; three decades later, Pott transformed the steel specialists into true artisans, fashioning utensils of his own conception throughout the mid-20th Century. He also commissioned collections by fellow modernists including Hermann Gretsch, Paul Voss, and Josef Hoffmann, all equally ergonomic and elegant.

Third-generation craftsman Hannspeter Pott joined the fold in 1985, keeping the spirit alive while initiating bold collaborations with Ljubisa Misic, Ralph Krämer, Stefanie Hengel and others. When the legendary Siebel family bought the company in 2006, Pott had won some 700 global awards and earned spots in the permanent collection of institutions like the Museum of Modern Art.

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