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★★★★★
5/5 star reviews on Trustpilot
At Suba Knives, I combine my experience as a chef with the expertise I gained in Japan, ensuring that every knife is sharpened to perfection. But beyond the craftsmanship, my mission is to educate and share knowledge in an honest, transparent way—cutting through the myths and misleading sales pitches that often dominate the knife industry. Whether you’re a professional chef or a home cook, my goal is to help you have a better experience in the kitchen with sharper, better knives. Thank you for your interest in Suba Knives. If you’re ever in the neighborhood, feel free to drop by the workshop — I’d love to share my passion for knives with you.
My journey began at the culinary school in Silkeborg, where I trained as a chef. Throughout my apprenticeship, I was deeply passionate about cookery competitions, always striving to be the best. This drive led me to win the Danish Championship title, become a Nordic Champion, and travel the world with the national culinary team. Beyond competitions, I worked at some of the finest restaurants, constantly honing my skills to be among the best chefs.
After working as a chef at Geranium—Copenhagen’s three-star Michelin restaurant, often considered one of the best in the world—I decided to take on a new challenge. Together with two good friends, I co-founded Foodgear, a company that imported Japanese kitchen knives.
For years, I had been fascinated by knives: What makes a knife great? Why are Japanese knives so highly praised? I noticed that many people talked about them but often without understanding why they were superior. The world of knives was filled with myths, rumors, and vague ideas, but very few truly understood or shared real knowledge about them—especially with chefs and consumers.
As a co-owner of Foodgear, I traveled extensively to Japan, diving deeper into the craft. I learned firsthand how a high-quality knife enhances cooking—how food stays fresher, fish tastes better, and how precision tools elevate the experience. Along the way, I built strong relationships with some of Japan’s most skilled blacksmiths and sharpeners, who generously shared their expertise with me.
In 2017, I reached a turning point. I wanted to do more than just understand knives—I wanted to master the craft of knife sharpening. So, I made a bold decision: I packed my bags, said goodbye to my family, and moved to Osaka, Japan.
My goal was simple but ambitious: to learn traditional Japanese knife sharpening from the best in the world. Under the guidance of Keiichi Fujii, a third-generation knifemaker and master sharpener at Tower Knives Osaka, I dedicated nearly four years to intensive training.
This wasn’t just a casual apprenticeship—it was an immersive journey of hard work, dedication, and deep respect for the craft. By the end of my training, I became one of only three non-Japanese in the world to complete a formal sharpening education in Japan.
In mid-2021, I returned to Denmark to pursue my dream—starting my own knife business, rooted in the same traditional craftsmanship I had learned in Japan. I opened my own workshop, where I now restore, sharpen, and produce knives using time-honored Japanese techniques.
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
