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Why diners get 6 different steak knives at The Black Swan

A selection of six, made by vintage knife-crafters, leaves diners spoiled for choice.

While restaurants in Singapore vie to make their steaks stand out by drawing attention to the provenance and preparation of the meat, The Black Swan takes it one step further. The bistro-bar is offering diners a choice of vintage knives that are as much a talking point as the meat itself. This is because the blades are sourced from heritage knife-crafters across Europe and the US, with some as old as 60 years and no longer in production. While they have no bearing on the texture or taste of the food – in fact, the hallmark of a perfect steak knife is ease and comfort of use – they certainly give the cuts at this chic CBD bistro an edge over their competitors. Prepare for Instagrammers.

  • Black Swan Knives

From left to right;

01: QUIKUT, THE U.S.

Made in the 1960s, this knife dons a retro look with a clean, white tenite handle and a smooth blade.

02: REGENT SHEFFIELD, ENGLAND

This featherweight serrated contender boasts a 14K gold- plated cap with black celluloid handles. It was made in the 1950s and is no longer available.

03: E PARKER & SONS, ENGLAND

The patterned bakelite handle makes this knife a standout in the collection. Made in the 1950s, it is no longer in production.

04: AU NAIN, FRANCE

The serrated knife features a straight rosewood handle and a brass cap; it was made in the 1980s by a third-generation artisanal cutlery manufacturer.

05: LAGUIOLE JEAN DUBOST, FRANCE

Modelled after the pocket knives of traditional shepherds, this blade was made in the 1990s with an olive wood handle. It is the heaviest in the selection.

06: SALADINI, ITALY

The knife is shaped like a throwing dagger, which is the manufacturer’s signature design. The blade is held by a slightly curved resin handle.

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