Bryne Slipstenar 400/1000 3000/8000
Pris:
803,00 kr
santokuknives
Meet Aiko. Razor sharp. Impossible to ignore.
A VG10 Japanese core, a hand-polished edge and a burl wood and resin handle in red, black or blue. From 870 kr.
- 4.8/5 · 1,590 reviews
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Free worldwide shipping
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Lifetime warranty
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Michelin-chef approved
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Japanese VG10 steel core
Best in Class. Three years running.
Named Best in Class by The Strategist, New York Magazine's trusted buying guide, in 2023, 2024 and again in 2025.
As seen in
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Not sure which range is right for you?
Compare all nine by steel, handle and price, and find your match in a minute.
Shop by blade
All single knives
4.8/5
Loved by home cooks and chefs worldwide
90,000+
orders shipped worldwide
Since 2020
trusted by cooks and chefs
67 layers. One edge.
Every blade is forged around a hard Japanese steel core, wrapped in Damascus layers for strength and stain resistance, then hand-polished to a keen edge.
- Japanese steel core
- VG10
- Layers of Damascus
- 67
- Rockwell hardness
- 60±2 HRC
Start with one great knife.
Most cooks reach for two or three knives and leave the rest in the block. A santoku or chef knife is the right first blade for most kitchens; add a paring knife later.
The pros love our knives too
Thousands of our knives are put through their paces daily by some of the best chefs in the best restaurants worldwide.
Chefs who use Santoku knives
Gaetano Farucci
Head Chef, Caractère
London, England
Giuseppe Biuso
Executive Chef, Il Cappero (Michelin-starred)
Sicily, Italy
Umang Patidar
Claridge's
London, England
Edisson Restrepo Hernandez
Las Chilmoleras
Oaxaca, Mexico
Alessandro Sana
Cacciari
London, England
Ross Gregor
MasterChef UK
Edinburgh, Scotland
Francesco Arena
Regina Elena 57
Rimini, Italy
Alessandro Fiacco
Singer Palace
Rome, Italy
Julian George Howells
Merchant Navy C.O.C.
Worldwide
Keep the edge for life.
A whetstone is the only proper way to sharpen hard Japanese steel. Two double-sided stones take you from repair to mirror polish.
From
Pris:
803,00 kr