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It is with great pride that I present these knives, which in many ways are the culmination of my four years of apprenticeship in Japan.
Genuine Japanese knives are not just tools – they are the result of years of immersion in technique, tradition and respect for the materials. There is a long history behind Suba Knives’ Japanese kitchen knives – not only the technique that I spent four years in Japan perfecting, but also a wealth of traditions and ways of doing things that stretch back centuries. It is the story of a noble, traditional craft and how repetition becomes an art form in itself.
Every single detail of the Japanese knives has been taken care of, and not a single movement on the whetstones is out of place. What looks simple at first glance is in fact the sum of precise and demanding craftsmanship, where nothing is left to chance.
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The journey began in 2017 when I, Steffen, spent 4 years in Japan learning the art of sharpening from the masters themselves. As a result, I became one of only three non-Japanese in the world to complete this training. It’s not just about being skilled with your hands – it’s about respecting the craft, the traditions, and the history.
Today, I carry on the tradition in my workshop in Frederiksberg. Here, Japanese knives are sharpened from scratch – with the same dedication and precision I learned in Osaka. The steel arrives as “blanks” from my colleagues in Japan. I then grind and finish them here in the workshop, where each becomes a perfectly balanced Japanese/Danish knife – ready for you.
The craftsmanship behind Japanese knives stands out through its uncompromising pursuit of perfection. Everything begins with the steel, which is forged and shaped, hardened and tempered to achieve the ideal balance between hardness and flexibility.
At my sharpening stones in Frederiksberg, these blanks are ground and refined into the knives I sell here on the site and in the workshop. It’s centuries of Japanese tradition, brought to Denmark.
Many Japanese knives are made for specific purposes – each type crafted for a particular task, which is exactly what makes them so special. If you’re passionate about your kitchen tools, it’s ideal to have a knife for each type of cut. But if you’re looking for your first authentic Japanese kitchen knife, there are also versatile models well-suited for a variety of tasks.
These Japanese knives are not just for professional chefs – they’re also for anyone who appreciates high-quality tools in the kitchen, whether it’s in a restaurant or at home by the cutting board.
01.
The journey starts with the blacksmith, where the steel is heated, shaped, and hardened with precision. Often, several layers of steel are forged together to achieve strength, flexibility, and unique patterns – the foundation of both function and aesthetics.
02.
When the blade arrives at Suba Knives, it is uniformly thick. It is thinned on large whetstones using a togibou – a special board that provides control during the work. This step demands great experience and full concentration to shape the blade evenly and accurately.
03.
Polishing highlights both the blade’s surface and inner structure, revealing the contrast between the hard core steel and the softer cladding. With various polishing wheels and compounds, finishes range from mirror-bright to sandblasted.
04.
The devil is in the details. Before mounting the handle, the blade is engraved with tiny chisels called tagane and a special hammer, giving the knife its unique character. The handle is crafted by a handle-maker – often from oak – which is drilled and shaped by hand.
05.
The knife is finished on different whetstones, and the edge is polished to perfection on leather. Sharpness is tested on newspaper and tomatoes, while a carrot reveals the blade’s geometry and thickness – critical to its performance and durability.
Japanese knives stand out not just for their appearance, but for their balance, weight, and the near-weightless sensation they provide while cutting. A Japanese knife is a tool that requires some getting used to – but once you learn how to use it, there’s no turning back.
Their sharpness, hardness, and precision make them truly special in the kitchen. And it’s the way they’re made that makes all the difference. Every hammer strike, every hardening, every grind – it all matters.
Japanese knives make your work easier because they’re made right from the start.
A Japanese knife is not maintenance-free. It’s built to last for many years—but not without care. Cleaning, polishing, and sharpening are essential. When it comes time to sharpen it, this should be done with whetstones—not a “quick-fix” tool that could damage the blade.
If you’re unsure or need help, you’re always welcome to visit the workshop in Frederiksberg.
Suba Knives are not mass-produced. They are shaped, ground, and finished by hand – with respect for tradition and an eye for the needs of the modern kitchen. And that’s exactly why they work so well in the hands of those who use them daily – both the home cook and the professional Michelin chef.
When you hold one, you can feel it: This isn’t just a piece of steel. It’s the result of tradition, focus, time, and dedication – born in Japan, refined in Frederiksberg.
If you’d like to feel the difference for yourself or are curious about the craft, you’re always welcome to visit the workshop in Frederiksberg. Nothing here is mass-produced quickly or carelessly – just a knife nerd working with good, old-fashioned Japanese craftsmanship.
D. 6-19. januar er jeg i Japan for at besøge læremestre, smede og andre samarbejdspartnere.
Derfor vil der være lidt længere svartid på mails og beskeder.
Ordre vil blive afsendt et par gange mens jeg er afsted. Tak for forståelsen.
// Steffen, Ejer af Suba Knives
