With the post-pandemic years behind us, the desire to eat out is back. And it’s seen not only as eating well, but also, and especially, as a multisensory experience. A multisensorial approach that is expressed at the top in the mise en place: sleek designs, innovative materials that are not only pleasant to touch, but also durable and sustainable, and more: ergonomics and practicality play a role too – both at the table and in the kitchen – with the most indispensable of utensils at the center: the knife.

Estimated by various analysts between $5.7 billion and $10 billion in 2023 (depending on the product categories considered), the global cutlery market could grow to up to $20 billion by 2033.  In addition to focuses on ergonomics, design, and sustainability, analysts predict the real game changer will be exponential growth in emerging markets.

This is how some of the many Italian and international top players, who will be in the Table area at Host 2025, are facing future challenges.

“We want to go beyond sustainability in products,” commented Marcelo Mersoni, Sales Manager at Tramontina, Brazil. “And we also implement it in innovative processes: we have recycled more than 23 thousand tons of waste since 2022. From the experience point of view, we produce more than 22 thousand items, and we have been offering a collection of innovative professional knives since 1981, such as Polywood steak knives, a first for Europe.”

Attention to processes is at the forefront also for Diego Palumbo, Head of Sales Europe at Paderno/Arthur Krupp, which has the Sambonet brand in its portfolio, among others: “The costs of raw material and instability in logistics face us with the challenge of being ready for change, versatile and flexible. Innovation is the key to always being adaptable to the market, offering customers all the technologies they need to make their work as efficient as possible.”

“Eco-design and resource protection are at the heart of our designs,” concluded Laurence Arthaud, Export Developer at Jean Dubost. “For example, we use X47CR13 steel - HRC 52-55, which contains 86 percent recycled stainless steel, and we have been using PEFC certified wood and OK Compost certified biomaterials for over 15 years. In addition, our production is 100% carbon neutral. And at Host we find a combination of culture, design and practical use where we can present these products.”

The place to be for cutlery is Host 2025, at fieramilano in Milan-Rho from 17 to 21 October 2025, where for the most design-conscious sectors of great interest will be Smart Label - Host Innovation Award and the Design Talks.