For this performance test we used the 19 cm Chef Knife from the Ryan Clift series made from M390 steel. The knife came sharp like this out of the box, thank´s to Windmuehlen´s dry fine grind.
Price: 575 USD
For more informations please visit our website:
Paring knife, performance test. Used knife 12 cm paring knife from the ryan clift series m390 steel. The knife came sharp like this out of the box, thank´s Windmuehlen´s dry fine grind.
Price: 405 USD
For more Infos please visit our website:
In early 2008, Ryan moved to Singapore to start his own venture, determined to take modern food and cocktail pairing to a new level. It was there that Ryan and his team launched Tippling Club. Within its first two years of operation, Tippling Club quickly earned its reputation as one of Singapore’s top restaurants. In the 2009 Phaidon cookbook entitled Coco, Ryan was handpicked by ten of the world’s greatest chefs as the gastronomic superstar of tomorrow.
We met Ryan for the first time in April and asked if he wanted to join Blades of the Gods as one of our brand ambassadors, and if he would be interested in creating a series of kitchen knives with his preferences of shape and geometry. Ryan’s love for Austrian wines and weekend trips to Bali seemed to connect us immediately.
We are very happy and proud to work with such an innovative and humble guy like Ryan.
Watch out for some upcoming news about the Tippling Club series of kitchen knives!
Heinz Reitbauer was born in 1970 during the early days of the Steirereck Restaurant. The Steirereck, one of the largest gastronomic institutions in Austria, was founded by Heinz’s parents, who built it from a corner neighborhood eatery into Austria’s first four toques restaurant.
Heinz spent several years working his way upwards through various positions in the Steirereck. In 1996, the Reitbauer family launched its second endeavor, the Pogush Country Inn, located in the green heart of Styria. He took the helm of the new restaurant as Head Chef and cooked up two toques in the first year.
In 2005, Heinz Reitbauer moved the Steirereck from its home of 35 years in Weißgerbe Lände to the Stadtpark, and became the head of both places. The new location is a jewel of art nouveau architecture in one of the most beautiful parts of Vienna, close to the famous statue of Johann Strauss.
Drawing on produce from local farmers as well as from his own farm, Grand Chef Heinz Reitbauer creates the very finest of contemporary Austrian cuisine in a relaxed, chic setting. He especially enjoys serving up all kinds of freshwater fish, preferably from local waters, which feature prominently on the Steirerecks menu.
Born into a family business, Heinz learned from the best. He not only created his own Neo-Austrian cuisine with a historical bent, but has also become one of the world’s most renowned and respected chefs. Heinz credits the help of his lovely wife Birgit Reitbauer, who is the host of the Steirereck, as well as the 95 members of his strong and perfectly skilled team. He also cites his most influential mentors as the Obauer Brothers, Alain Chapel, Anton Mosimann and Helmut Österreicher.
His cuisine is crowned with four toques, two Michelin stars and 19 Gault Millau points. In the World’s 50 Best Restaurants, the Steirereck ranks number nine. In addition, Chef Heinz Reitbauer’s pure and brilliant, yet refined, regional cuisine received the first ever Slow Food Award in 2012 from the World’s Best Academy.
Calf tail, Rosa Bianca Aubergine, Elderberry and Sumac
Roebuck from Hochschwab on fresh Marchfelder baby Artichokes
Medlar, Viollets and Crepes
Peter Troissinger, executive chef at hotel Massenet in Shanghai, recently
took over the culinary experience of the restaurants guests by creating
not only fantastic tasting dishes but also amazingly and colorful presented.
Peter joined Blades of the Gods as one of our brand ambassadors earlier this year.
He has been working with our Shastra Chef’s Knife and he is loving it. Please also
watch out for his top of the edge cutting and serving boards called Woodi.
Below mouthwatering pictures of some kitchen highlights.
Lobster Salad with Parma Ham, Sweet Corn, Celeriac & Vanilla Vinegar
Venison with Parmesan Crème Garden Radish’s and Carrot Peanut Sauce
Pigeon & Duck Liver with Chioggia Beets, Sweet Potatoes & fermented Black Garlic
Duck with Red Cabbage Marjoram, Parsnip Biscuit & Lemon-Chili jam
Passion Fruit Cremeux, Snow Egg Island, Mango Comport, Mango Sorbet