Mathias Dahlgren - The Story of Steak Knife Masur

It’s easy to see why Mathias Dahlgren has achieved enduring success as a chef and restaurateur as we talk over one of the sought-after tables at his restaurant, Matbaren, inside Stockholm’s renowned Grand Hôtel. Often described as a trendy, modern bistro with a heart deeply rooted in Scandinavian flavors, Matbaren is a spot where advance reservations are a must. The bistro, awarded a prestigious Michelin star, has long been one of Stockholm’s most exciting culinary destinations.

Right next to Matbaren is Mathias’s latest restaurant, Seafood Gastro, offering exquisite tasting menus featuring seafood from Scandinavian waters in all its forms. Since opening in the summer of 2023, the restaurant has not only captivated guests from around the world but has already earned a Michelin star.

With multiple accolades to his name – most notably, his victory in the “Chef’s World Cup” Bocuse d’Or in 1997 – it’s clear why Mathias quickly stands out as a grounded, personable chef with a knack for exploring the unexpected.

Mathias warmly shares the story of his culinary journey, which began when he was a young, curious farm boy in the small village of Storliden in Västerbotten County in Sweden.

“My first memory of food was when I was four, and I went with my mom and grandma to the village’s wood-fired bakery. I remember the rolling, pricking, and baking, but the best part was the result – eating warm bread with melting butter. That’s a feeling I want to return to every day.”

It’s easy to see why Mathias Dahlgren has achieved enduring success as a chef and restaurateur as we talk over one of the sought-after tables at his restaurant, Matbaren, inside Stockholm’s renowned Grand Hôtel. Often described as a trendy, modern bistro with a heart deeply rooted in Scandinavian flavors, Matbaren is a spot where advance reservations are a must. The bistro, awarded a prestigious Michelin star, has long been one of Stockholm’s most exciting culinary destinations.

Right next to Matbaren is Mathias’s latest restaurant, Seafood Gastro, offering exquisite tasting menus featuring seafood from Scandinavian waters in all its forms. Since opening in the summer of 2023, the restaurant has not only captivated guests from around the world but has already earned a Michelin star.

With multiple accolades to his name – most notably, his victory in the “Chef’s World Cup” Bocuse d’Or in 1997 – it’s clear why Mathias quickly stands out as a grounded, personable chef with a knack for exploring the unexpected.

Mathias warmly shares the story of his culinary journey, which began when he was a young, curious farm boy in the small village of Storliden in Västerbotten County in Sweden.

“My first memory of food was when I was four, and I went with my mom and grandma to the village’s wood-fired bakery. I remember the rolling, pricking, and baking, but the best part was the result – eating warm bread with melting butter. That’s a feeling I want to return to every day.”

The contrast between rural life and Stockholm could not be greater, but memories of those early years stay with him. During his early career as a chef in the ‘90s, it wasn’t as exciting to explore Swedish cuisine as it was to learn Italian or French cooking.

“It’s easy to miss the beauty of what’s close to you. I’ve found that it’s challenging to refine Swedish food culture and make it modern and useful. Traditional Swedish cooking, for example, was hard to interpret in my early years as a chef because it was expected to be a certain way. But out in the countryside, there were as many recipes for meatballs as there were cooks who made them. That got me thinking in new directions.”

It’s clear that Mathias has always followed his own path. Matbaren, with its well-composed menus based on Swedish ingredients, is a true reflection of the elements closest to Mathias’s heart.

The contrast between rural life and Stockholm could not be greater, but memories of those early years stay with him. During his early career as a chef in the ‘90s, it wasn’t as exciting to explore Swedish cuisine as it was to learn Italian or French cooking.

“It’s easy to miss the beauty of what’s close to you. I’ve found that it’s challenging to refine Swedish food culture and make it modern and useful. Traditional Swedish cooking, for example, was hard to interpret in my early years as a chef because it was expected to be a certain way. But out in the countryside, there were as many recipes for meatballs as there were cooks who made them. That got me thinking in new directions.”

It’s clear that Mathias has always followed his own path. Matbaren, with its well-composed menus based on Swedish ingredients, is a true reflection of the elements closest to Mathias’s heart.

The Story of Steak Knife Masur

In front of us lies an elegantly set table, featuring a razor-sharp steak knife made from Swedish stainless steel with a unique handle crafted from renowned Finnish curly birch. To some, it’s a work of art and a collector’s item, originally created by Morakniv in collaboration with Mathias Dahlgren and designer Mårten Cyrén exclusively for his restaurant Matsalen in 2007.

“The story behind this steak knife is truly extraordinary, and I remember it like it was yesterday – even though it was 19 years ago. It all started when I was looking through boxes at Nacka Byggnadsvård in Stockholm and found an old Morakniv without the red handle, something I had never seen before. It was perfect timing, as I was planning two new restaurants at the Grand Hôtel and wanted to create a modern Swedish identity. I immediately thought about creating a unique steak knife, and together with my friend Mårten Cyrén, we began sketching an idea that later became a silver prototype. When Morakniv saw the prototype and the concept, it didn’t take long before we could set our own steak knives on the tables at the restaurant opening 18 years ago. And here we are today.”

In front of us lies an elegantly set table, featuring a razor-sharp steak knife made from Swedish stainless steel with a unique handle crafted from renowned Finnish curly birch. To some, it’s a work of art and a collector’s item, originally created by Morakniv in collaboration with Mathias Dahlgren and designer Mårten Cyrén exclusively for his restaurant Matsalen in 2007.

“The story behind this steak knife is truly extraordinary, and I remember it like it was yesterday – even though it was 19 years ago. It all started when I was looking through boxes at Nacka Byggnadsvård in Stockholm and found an old Morakniv without the red handle, something I had never seen before. It was perfect timing, as I was planning two new restaurants at the Grand Hôtel and wanted to create a modern Swedish identity. I immediately thought about creating a unique steak knife, and together with my friend Mårten Cyrén, we began sketching an idea that later became a silver prototype. When Morakniv saw the prototype and the concept, it didn’t take long before we could set our own steak knives on the tables at the restaurant opening 18 years ago. And here we are today.”

Mathias explains that the essentials of a good steak knife – often referred to as a steak knife – are a razor-sharp edge and comfortable handling. Functionality is key; otherwise, it has no value when it comes to cutting and enjoying a fine piece of meat.

“Of course, it’s nice if it’s beautiful to look at and rests well-balanced and secure in the hand.”

Choosing a curly birch handle emerged from conversations with Mårten, as they sought an elegant Scandinavian wood that would convey exclusivity. But it proved easier said than done; the manufacturing process at the knife factory in Mora, Sweden, was met with unique challenges not seen with other types of wood.

“It’s similar in the restaurant business. When you try something for the first time, you don’t always know how it will turn out. But it worked in the end, and the knives turned out beautifully, bringing joy to both my restaurants and to those who have had the chance to buy and use them at home.”

Mathias explains that the essentials of a good steak knife – often referred to as a steak knife – are a razor-sharp edge and comfortable handling. Functionality is key; otherwise, it has no value when it comes to cutting and enjoying a fine piece of meat.

“Of course, it’s nice if it’s beautiful to look at and rests well-balanced and secure in the hand.”

Choosing a curly birch handle emerged from conversations with Mårten, as they sought an elegant Scandinavian wood that would convey exclusivity. But it proved easier said than done; the manufacturing process at the knife factory in Mora, Sweden, was met with unique challenges not seen with other types of wood.

“It’s similar in the restaurant business. When you try something for the first time, you don’t always know how it will turn out. But it worked in the end, and the knives turned out beautifully, bringing joy to both my restaurants and to those who have had the chance to buy and use them at home.”