From Sketch to Table
Velvet follows a minimal-chic philosophy in which harmonious shapes meet a refined but simple aesthetic. The result is relaxed enough for casual dining and polished enough for a contemporary formal setting.
Velvet follows a minimal-chic philosophy in which harmonious shapes meet a refined but simple aesthetic. The result is relaxed enough for casual dining and polished enough for a contemporary formal setting.
18/10 stainless steel. Monobloc / solid-handle table knives. The carefully finished stainless steel brings clarity to the collection’s lines, proportions and decorative details, creating a refined play of light across the table.
When designing for the table, the focus is balance, restraint and the feeling of holding something that already belongs in your hand.
The 36-piece Velvet set gives six guests both a table knife and fork and a dessert knife and fork. The meal changes scale, but Velvet’s sinuous lines and calm proportions remain, allowing the setting to become more intimate without changing visual language.
Because it shows how the collection adapts rather than simply repeats. Table and dessert pieces perform different functions and use different proportions, yet the same softness, balance and tactile presence connect them as one coherent family.
Velvet is built around exactly that contrast. Its pieces have a reassuring physical presence, while the flowing silhouette keeps them visually light. Moving from the larger table cutlery to the smaller dessert knife and fork makes that tension especially easy to experience.
Smaller pieces bring the design closer to the hand. On the dessert knife and fork, the relationship between thickness, curvature and balance becomes more concentrated, making the collection’s physical character more noticeable even as the table itself becomes quieter.
When the same design is experienced through a different scale. In the Velvet 36-piece set, the move from dinner to dessert changes the proportions of the objects while preserving their soft visual character, turning the transition between courses into a more tactile part of the meal.