{"title":"Kurt Glatt","description":"\u003cp\u003eKurt Glatt forges kitchen knives as Messerschmiede Glatt, working from Freiburg im Breisgau on the western edge of the Black Forest. The workshop is a working forge rather than a production line, and its output reaches past the blades themselves — cutting boards and wall-mounted knife racks built from local timber and leather, and smithing courses that put other people in front of the same anvil. It is a practice that stays close to the fire, and the knives carry that openly; the forge is not something the finished blade is asked to conceal.\u003c\/p\u003e\n\u003cp\u003eThe steels are Apex Ultra and AEB-L, worked as monosteel or laminated — san mai, five-layer gomai, cladding in S700, pure nickel layers, wrought iron and damascus where the piece calls for it. What is most immediately his own is the Brute Forged finish: forge texture left standing on the blade as it came from the hammer, a deep treebark surface across the flats set against an edge road and geometry brought to a clean, fully resolved cut. Around that sits a consistent set of details — copper chevron inlay let into the handle, blackout finishes, takedown construction, bog oak and brass. The profiles run through gyuto, bunka, nakiri, kiritsuke, petty and slicer.\u003c\/p\u003e\n\u003cp\u003eWhat distinguishes the work is the refusal to treat surface and performance as a trade-off. Glatt's own account of his practice is a long-held interest in function and beauty held together rather than ranked, and the knives bear it out: the roughest-looking surface on the blade sits directly against some of the most controlled grinding and finish work in the piece. For Modern Cooking, Messerschmiede Glatt belongs in the Collectors Selection as a distinctly German expression of contemporary forge work — knives that read as objects at rest and behave as tools in the hand, made in numbers small enough that they rarely stay available long.\u003c\/p\u003e","products":[],"url":"https:\/\/moderncooking.com\/en-hu\/collections\/kurt-glatt.oembed","provider":"moderncooking.com","version":"1.0","type":"link"}