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Pott Panado Bread Knife

c. 1994

by Hugo Pott

Hugo pott Panado bread knife

After revo­lu­tion­iz­ing the slicing and serving of cheese with Parme­san and Cheese Knives, in 1994 Ralph Krämer turned to their natural compan­ion with his Pott Panado Bread Knife. The serrated blade needs only the slight­est touch to pierce a crust and form the ideal slice, while its ergonomic handle feels almost weight­less. At 32 ½ cm of 18/10 stain­less steel finished in a matte brush, the Bread Knife was such a success it inspired another devoted to butter. The Maestro series of knives embod­ies a process perfected over the last century, linking the classic elegance of Carl Hugo Pott’s early dama­scened steel to the 90-step process today’s arti­sans use to create legacy pieces in the Mettman factory in Germany. 

Hugo Pott


Hugo Pott coined the whimsical term "spoonery" for his flatware, the process of creating his seemingly effortless designs is however very 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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