I focus on the machines in my Maniago forge and Swedish monosteel. I am not a big fan of damasks. Being in dialogue with chefs gave me the chance to refine my knives further. I now make knives the way I do thanks to their feedback and the exchanges we have.

In this regard, too, star chefs are a great source of inspiration for me. I once ate a fantastic meal at Mauro Colagreco's Mirazur restaurant that contained just one ingredient: an amanita caesarea mushroom. There was no corruption in the flavours of the mushroom at all. So when I designed his knives, I made them out of pure monosteel from the handle to the blade.

Chefs rely on their knives being extensions of their hands. It is important for a knife to be easy to handle, balanced, sharp, and, most importantly, personal to each individual. My knives allow a chef to tailor every detail to their wish. The blade, its thickness, its weight, its handle and its colours.

When I took over the forge in 2015, it was the last one in Maniago. The preservation of this traditional craft is my way of paying homage to the generations of hardworking blacksmiths in this area. My knives are characterised by linear blows of the mallet which are a trademark of this town, the blacksmiths, and our traditions.