Rotherham-based hospitality equipment and clothing specialist Russums is celebrating 50 years of doing business with Sheffield knifemaker Samuel Staniforth Ltd.
The partnership stretches back to 1968 when the catering supplier first asked Samuel Staniforth to produce quality knives for it.
It was the current director and fifth generation Peter Russum who tasked Staniforth’s then-owner Ray Rudge with producing a knife of superior quality to the ones that Russums was selling at the time.
Henceforth, the supplier sold Staniforth’s flagship Smithfield range of knives, and the partnership represented a departure into producing knives for the catering market that Staniforth still services today.
During the Second World War, Staniforth was said to be known for manufacturing high-quality knife blades for the military and the butchery trade, with the Smithfield brand synonymous with butchers’ knives.
Sixth generation Richard Russum said that he is delighted and proud to be continuing the relationship started by his father, Peter: “Not only are we marking a half century of a successful partnership, but we’re also paying tribute to a tradition of supplying top quality and reliable knives which have been the choice of catering professionals for over five decades.
“As an established family business, it is a pleasure and privilege to work with another family-owned South Yorkshire company that shares our values in terms of quality and ethos.
“We’re looking forward to many more years of working with Chris Hopkinson and the team at Samuel Staniforth.”
Manufactured in Sheffield, the Smithfield range comprises nearly 50 lines, including individual knives, sets and those with colour coded handles that are designed to help prevent cross-contamination of food.
Staniforth’s owner Chris Hopkinson said: “We are thrilled to have grown our catering knives business with Russums. The molybdenum stainless steel that we use in the manufacture of the Smithfield range stays sharper for longer than traditional knives, which is ideal in the high pressure environment of a professional kitchen.”