Kyoto Sandblasted Table Fork, Sandblasted Stainless Steel (Aisi 304), Length 218 mm

Description : The fork has always been the undisputed queen of the table, matching perfectly with tablecloths and the colour of the dishes. The table fork contributes with its design, colours, or finishes to define a table setting that can be classic or modern, colourful or understated, depending on the design of the forks. A fork should have a sinuous design that colours the table, and its prongs should be admirable, becoming elegant or daring according to tastes. Kyoto Sabbiato is a collection of forged cutlery in perfect Japanese style, entirely recyclable, made from 18/10 stainless steel with an elegant sandblasted finish. Kyoto Sabbiato is a collection of forged cutlery (except for the chopsticks, which are hollow inside) made of 18/10 stainless steel (AISI 304) with a matte finish. The knives are made from hardened martensitic steel (AISI 420), ensuring the durability of the blade's sharpness over time. The sandblasted finish, characterised by low roughness, is achieved through the technique of micro-blasting: a cold surface treatment of the steel using pressure-driven ceramic microspheres. This gives the object a distinctive aesthetic impact as the reflected light is diffused by the surface. The main feature of Kyoto Sabbiato is the simplicity of its almost childish iconic design. The project developed from the idea of purity, balancing the lightness of the handles with the roundness of the spoon bowls. The neutral shape, never trivial, is highlighted by the detail of the engraved ring, a focal point between the square handle and the conical neck of the cutlery. This interrupting element allows for further combinations of finishes and colours. This range of combinations enables the company to satisfy a large number of users over time. There is an opportunity to extend the life of the products not only with a durable and recyclable material like steel but also by offering multiple material finishes. Owning an exclusive collection fulfils the sensation of satisfaction and fullness, which then transforms into well-being. Caring for the cutlery. The knives made of stainless steel AISI 420 are more sensitive to corrosion. It is recommended to remove residues of salt, lemon, vinegar, and tomato-based sauces. Also, be cautious with dishwasher salt, which could have a corrosive effect. After pouring the salt into the tank, using a funnel, having closed the cap and cleaned any spills with a damp cloth, it would be advisable to run an empty wash cycle to eliminate any salt residues that could otherwise damage the stainless steel cutlery during the washing cycle.