The KROF Story: How Two Friends Reimagined Modern Cutlery
Meet Kristian Klein and Nicholas Johnston, the dynamic duo behind KROF with a passion for design and a love of good food. Kristian brings over a decade of experience in the hospitality industry, from much-loved Melbourne restaurant Mr. Miyagi, alongside Nicholas who is no stranger to high-end, functional design, having worked as an alum of Rogerseller and the Miele Design Centre as well as designing ranges for Armani Casa. Together, they have created a winning combination that marries aesthetics and functionality, ensuring that their cutlery range complements the refined food we love to eat without forsaking utility. Let’s meet Kristian and Nick…
Can you tell us a bit about the inspiration behind KROF?
Nicholas: KROF was founded on the idea that Australian's are up there with the world's culinary leaders and we care a lot about food, yet somehow we're using ordinary tools to deliver the food to our mouths. We wanted to create a range of cutlery that complements the refined food we love to eat, while also being functional and durable. We both believe that it’s a very intimate product that we’re putting in our mouths, multiple times a day, every day of the year and that it needs the care it deserves.
Kristian, as the co-director of Mr. Miyagi, how did your experience in the hospitality industry influence the design of KROF?
Kristian: Working in the hospitality industry, I understand the importance of having cutlery that not only looks great but also feels comfortable to use. I became fascinated with the role that tableware plays in the dining experience, knowing that diners don't want to struggle with awkward or poorly designed cutlery, as it can detract from the overall dining experience. Nicholas and I worked closely to ensure that KROF is not only aesthetically pleasing but also highly functional and easy to use and can elevate the dining experience in both restaurants and at home.
Nicholas, with your background in high-end, functional design and engineering, what was your approach to designing KROF?
Nicholas: I sought to understand human wants, needs and desires, and we translated those into the cutlery you see today. My focus was on ensuring that the cutlery was both visually striking and practical for everyday use. We spent a lot of time considering the best angles and proportions for each piece of cutlery to ensure that they were perfectly weighted and balanced. I wanted to challenge the generic prototype for what might arguably be our most important toolkit.
What has been the most rewarding aspect of starting KROF?
Kristian: The most rewarding aspect of starting KROF has been seeing how people have responded to our cutlery. We've received so much positive feedback from customers who have used KROF cutlery to elevate their dining experiences, and it's been incredibly gratifying to see our vision come to life. We also love working with talented chefs and restaurateurs who share our passion for great food and design.
What's next for KROF?
Nicholas: We are constantly working on new designs and products, and we're excited to continue pushing the boundaries of what's possible on the table. We're also looking to expand our reach and ultimately, our goal is to inspire people to elevate their dining experiences and create more meaningful connections through food and design.
Kristian: And we want to continue building a community of people who share our passion for beautiful, functional tableware. We believe that the dining experience is about more than just the food – it’s about the people you’re sharing it with and the environment you’re in. And we want KROF to be a part of that.