When mono-a was introduced in 1959, it heralded a new era. The tableware industry had never seen anything like it before – a design that radically rejected all superfluous elements.
It was the end of traditional "Gemütlichkeit".
At the forefront was design. mono-a unleashed strong emotions, ranging from total rejection to overwhelming enthusiasm. The superior quality of this flatware was also revolutionary, as was its innovative and material saving manufacturing process th
at proved to be ahead of its time in terms of ecological significance. Initially the knife was made out of a single piece of stainless steel – a monolith – hence also the name. Today it is made of two different types of steel that are bonded t
hrough a special process. The handle is stainless steel and the blade is made of specifically tempered blade steel that assures consistent and lasting sharpness. The handles of the spoons and forks are delicate in their perception yet sturd in their usag
e. The bowls of the flatware – spoons and forks – are deliberately thinned to make them more "palate friendly" – after all you want to taste the food and not the flatware. Multiple national and international awards and exhibits
have made mono-a famous.
The ongoing market response of seasoned con-noisseurs and new enthusiasts have made this flatware a favorite for over forty years. For the diehard there is also mono-e and mono-t, the special editions with riveted ebony and
teak handles. These fine woods offer a distinctive contrast to the sleek stainless steel. mono-a has in essence not changed its basic look since its inception in 1959. The only thing that has changed is the perception of the flatware – yesterday it
was avantgarde, today it is a classic. Some things cannot be improved.