You may have had a pocket knife when you were a child, you may still own one now - great for whittling and odd jobs that require a sharp edge but the one place you don't expect to see them is on the dinner table.
That's exactly what Cedric Ragot has set out to do with his design inspired by the Aveyron folding knife which is made in France.
The knives are beautifully crafted and built to work in the kitchen and the dining room blending seamlessly into both environments.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.