New Brand


It's hard to find the timing to replace cutlery once you have bought it.
We at THE CUTLERY have worked to provide the longest lasting, most pleasant cutlery experience.
There are a number of types of cutlery, including spoons, forks, and knives; but all categories of cutlery, regardless of how they are used, they all share the handle and the tip. You hold the handle with your hand, and the tip is largely where your mouth touches, and is shaped to allow functions such as skewering or cutting.
When considering the design of a certain category, the perfection of these two elements is of the utmost importance.
The handle is an element shared across the board; cutlery handles come in tabular and cylindrical shapes.
Holding onto a number of different types of cutlery, one notices that cutlery is often rotated in the hand when used. This is particularly obvious in pasta forks, but there are many scenes in which spoons are tilted, and forks are also used sideways or flipped over. It may seem that this would make a cylindrical form the best, but this is not the case. When you actually use a spoon with a cylindrical handle and turn it in your hand, you will notice that it is difficult to keep horizontal.
We at THE CUTLERY have opted for a form between tabular and cylindrical, thinking it best to use an elliptical shape that allows the finger to remains in contact with it while tilted.
The thought behind the function built into the tip is simple as well.
We have specialized them to take advantage the basic functions of the spoon, fork, and knife:
・To scoop
・To skewer
・To cut
These formed the basis of our designs.
Our spoons scoop swell, and has been made to become shallower toward the edge of its circle. For example, it has been made to easily scoop the last bite of curry, or soup that left at the bottom of a dish. Additionally, we have made scooping even easier by making the edges flat, a design that also makes it feel better in your mouth.
Our forks skewer well, with four rounded prongs to solve issues such as skewered meat falling off when picked up, and making it easier to eat salad. The two prongs on the on the edges and those in the center are set on different levels to make a form that makes it more difficult for skewered food to fall off, and by curving it inward like a spoon, we made it possible to scoop up smaller things like beans in a salad.
Our knife cuts well, with a rounded tip, and a finely sharpened knife blade in the center, for both a safe and stress free cutting experience.
Before the advent of modern industrialization, the manufacturing of cutlery has considered an art done primarily by blacksmiths. The lost cost tabular form made possible industrialization is logical. However, the form of the handle and the center of balance of the weight of the entire piece, and the processing of the tips are small and simple changes that could not be realized through traditional manufacturing methods.
At THE CUTLERY, we create the forms of our cutlery by pressing our metallic materials from a multitude of directions. By combining traditional craft and modern industrial techniques, we have worked in pursuit of the ideal form for cutlery.
This process was made possible by Ohizumi Bussan in Tsubame, Niigata, which manufactures world famous cutlery, such as Kay Bojesen.
In both a new craft and a new form of industry, we have created a cutlery series that it distinctly THE.

  • Form
  • History
  • Material
  • Function
  • Price
    MIRROR 1405-0218-200-00 MAT 1405-0218-201-00
    MIRROR 1405-0219-200-00 MAT 1405-0219-201-00
    MIRROR 1405-0220-200-00 MAT 1405-0220-201-00
    MIRROR 1405-0221-200-00 MAT 1405-0221-201-00
    MIRROR 1405-0222-200-00 MAT 1405-0222-201-00
    MIRROR 1405-0223-200-00 MAT 1405-0223-201-00
    MIRROR 1405-0224-200-00 MAT 1405-0224-201-00