What to know | ZWILLING partners with chef Ian Li as official cookware partner of the MICHELIN Guide Taiwan 2026

German brand ZWILLING was officially selected as the official kitchenware partner of the "Michelin Guide Taiwan" in 2026, symbolizing that their nearly three hundred years of knife-making skills have been recognized by Taiwan's catering professional indicators. The brand's product lines include knives and STAUB cast iron pots, which have been used by many star-rated restaurants for a long time. This collaboration also invited chef Ian Li of HOSU, who was recognized with both a Michelin star and a green star this year, to serve as the guest-chef collaboration chef for the ceremony, showing the relationship between kitchenware and creation through actual cooking. (This article is brand partnership content)

Why was ZWILLING selected as a kitchenware partner of the Michelin Guide?

ZWILLING’s history can be traced back to 1731, when the brand registered its double logo in Solingen, Germany, starting a nearly three hundred-year heritage of knife-making craftsmanship. The Michelin Guide has been using star ratings to identify restaurants worth visiting since 1926. Although the two are from different eras, they share the same core values ​​of pursuing excellence and craftsmanship refined over time. The brand's products extend from knives to pots and kitchenware. They have long been accompanied by star-rated kitchens that value efficiency and precision, and have gradually entered ordinary home kitchens, becoming an important foundation for this cooperation between the two parties.

How does HOSU chef Ian Li use these kitchen utensils?

At this year’s award ceremony, Chef Ian designed a number of dishes that were transformed from Taiwan’s daily memories, including shrimp and radish cake that requires precise dicing, and seafood soup that emphasizes the balance of sour, salty and umami. He mentioned that if the knife is not sharp enough, it will not be able to make beautiful cuts, which will directly affect the taste; and every cut made when preparing ingredients often determines whether the original moisture and texture of the ingredients can be retained. For cooks who stand in front of the fire for a long time, whether the knife is safe and not slippery and whether the center of gravity is easy to control are the most direct considerations in daily use.

What role does STAUB cast iron pan play at the banquet scene?

Starch-containing soups such as seafood soup are most afraid of being scorched or separated during the heat preservation process. The STAUB cast iron pot material's characteristics of even heating and stable heat preservation allow this dish to maintain the right temperature when served to the table even in banquet venues with strong air conditioning. The convex point design on the inside of the pot lid allows the steam to condense and drip back into the pot to form a self-circulation, reducing water loss and further locking in the flavor of the ingredients. Chef Ian also shared that when he returns to his home kitchen, he often uses cast iron pots to complete "one-pot-to-finish" cooking: first fry the meat, then add the vegetables to stew, allowing the moisture of the ingredients to circulate between the pot lids, and finally get a pot of pure-flavored stew.

What kind of knife should I choose for home use?

When it comes to the choice of knives for ordinary households, Chef Ian believes that they are not easy to rust, the material is easy to clean, and they are safe to operate, which are the most important points to consider in daily use. These conditions echo ZWILLING's years of accumulated production experience. Its knives adopt an ergonomic handle design and a specially formulated stainless steel blade, allowing both professional cooks and home users to gradually find the most comfortable knife in daily use.

What other kitchenware details are worth paying attention to this year?

This year marks the 50th anniversary of the launch of the ZWILLING FOUR STAR series of knives. The brand simultaneously launched a wooden knife holder. The central filament brush slot design allows knives of different sizes to slide in smoothly from all angles. The sides are equipped with a magnetic design to facilitate the placement of the most commonly used knives in daily life, thereby improving the efficiency of kitchen flow. Another MIYABI IKI knife is made of 49 layers of steel with a Damascus pattern and a black maple handle, showing the precise and meticulous craftsmanship of Japanese craftsmen. Chef Ian mentioned that when used, it can be clearly felt that cutting is more labor-saving and the burden on the wrist is relatively small.

From nearly three hundred years of knife-making history to every preparation and stew in star-rated kitchens, ZWILLING's cooperation with the "Michelin Guide Taiwan" demonstrates the long-term trust relationship between tools and cooks, and also allows more people to understand that the so-called top craftsmanship never only exists in history, but in the details that are still handy every time you pick it up.