Designed by David Mellor in 1975, Provençal was one of the first cutlery ranges to combine stainless steel with moulded acetal resin — a pairing that felt quietly radical at the time, and has shaped everyday cutlery ever since.
The forms belong to their decade. Rounded handles, soft curves, and a relaxed profile that speaks to the way food was changing in the 1970s: Mediterranean cooking, fresh seasonal meals, less formal tables. Nearly fifty years on, the range remains in continuous production and is still used in many modern restaurants — a reflection, perhaps, of how thoroughly its attitude has become our own.
Knife blades are rounded and made from high‑carbon stainless steel for a superior cutting edge. Handles are acetal resin with brass rivets.
