Rolf Schlicher (Head of City Marketing) was just as enthusiastic as Mayor Markus Zwick, who spoke of an extraordinary eye-catcher in the urban cityscape. This was followed by the laying of the ceramic mosaics and in mid-December 2019 by the official inauguration of the functional building. Parallel to the production of the mosaic surfaces, a renovation of the staircase, which was due anyway, was carried out from summer to autumn 2019. In autumn 2018, the city council then entrusted Isidora Paz-López with the artistic realization of the original basic idea. Soon the idea was born to use her high-quality and colourful mosaic art for Pirmasens in order to make rather dreary corners of the city more attractive - for example the heavily frequented former rock and current bird staircase. The contact with Isidora Paz-Lopez was established already in 2016. In addition, the city with 42,000 inhabitants is crossed by two large rock faces from north to south. Like ancient Rome, Pirmasens is built on seven hills and therefore characterized by steps and slopes. Planar Mosaic Architectural Video Walls feature 22 square LCD display tiles that can be mounted in any position relative to each other and at almost any. In Pirmasens, a significant advantage of ceramics comes in particularly useful: thanks to absolute light-fastness, fading or other undesirable visual changes are not an issue, even in case of exposure to intense sunlight, so that permanent colour fidelity is guaranteed. These aspects are relevant in so far as the artwork consists of splendid colourful motifs from flora and fauna: the latter in the form of native, international or now no longer existing bird species, in order to subtly draw attention to their extinction due to climate or environmental changes. For the components of the large-size mural created on site in Pirmasens, products from Agrob Buchtal (ChromaPlural series) and Villeroy & Boch tiles (Pro Architectura series) were used, as they best met the artist's conceptions with regard to their variety of nuances and look. Each handle is one of a kind.The technical basis of this extraordinary work are ceramic tiles from two leading German brands, which have supported the whole thing through material sponsoring. Custom handles We made in-house customized Japanese style handles with high quality materials.Accessories We offer some accessories to care of your knife, as mineral oil, knife rack, knife roll etc.Sharpening stones Here you can find our collection of Japanese whetstones.His shape allow to cut fish and meat with only one clean strike. So it’s a single beveled blade, this one is used mainly to cut raw proteins. Yanagiba The Yanagiba, as Usuba and Deba is a traditional Japanese blade.Disclaimer, the Sujihiki isn’t flexible as western slicers. Sujihiki Sujihiki is a thin a long blade, that’s used to cut meat and fish, just like a slicer.You can use it like a paring knife, to cut little vegetables, fruits and also to clean little fish like mackerel. Petty Petty is an utility blade, his length vary from 90mm and 150mm but the most common size are between 120mm and 150mm.Mosaic is delivering the worlds most effective resource management solution, built from the collective resource planning knowledge of every industry, globally. Unprecedented transparency and efficiency. Easily track scope, monitor budgets, assign tasks, and plan projects. Nakiri have the same utilisation but is a double beveled blade, created when usuba became popular in occidentals kitchens. The tools you need to manage any project like a pro. Usuba is a single bevel blade with a straight edge to allow perfect cuts. Nakiri & Usuba Usuba is a traditional Japanese blade, typically used to cut vegetables.This blade was born as an hybrid between an usuba and a Yanagiba. Traditionally it can only be used by chefs. Kiritsuke Kiritsuke is a traditional Japanese blade.It was typically used to cut big pieces of cow, his name literally means gyu=cow and to=sword Gyuto The gyuto is the mainly blade used in all kitchens around the world.It’s used to clean whole fish and little poultry, his thick and heavy blade allow to cut fish’s edges without wondering to chip it. Deba Deba is a traditional Japanese blade, at the difference of the majority Japanese blades, the deba is very thick and heavy.The difference is that the bunka had a k-tip who make way easier all tasks who needs more precision.

Bunka & santoku The bunka and santoku are both multitasking blades, with a very versatile utilisation.Knives Here you can find all our lines of customized Japanese kitchen knives.

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