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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 €79,95.

The Strategist, New York Magazine: Best in Class 2025
The Strategist, New York Magazine: Best in Class 2024
The Strategist: Best in Class 2023

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

  • New York Magazine
  • The Strategist UK
  • The Independent
  • Vanity Fair
  • Food & Wine
  • Men’s Health

Best sellers

The knives our customers reach for every day.

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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.

Find my range

Shop by blade

All single knives
  • Santoku Bıçağı

    The everyday all-rounder

    Santoku

  • Şef Bıçağı

    Slice, chop, dice

    Chef knife

  • Nakiri ve Sebze Bıçakları

    Built for vegetables

    Nakiri

  • Soyma ve Maket Bıçakları

    Detail work

    Paring & utility

  • Bıçak setleri

    Kit out the kitchen

    Knife sets

4.8/5

Loved by home cooks and chefs worldwide

90,000+ orders shipped worldwide
Since 2020 trusted by cooks and chefs
Read all reviews
  • “Absolutely great knife, the best knives in my 25 years as a chef.”
    Luis M. Verified buyer Minato Kiritsuke Knife
  • “Stays so sharp for so long. A pleasure to work with. Excellent quality. My go-to knife.”
    Brad C. Verified buyer Haruta Nakiri Cleaver
  • “You can tell the top-notch quality from the time you take them out of the packaging. A couple of weeks in and the sharpness is still incredible.”
    Reatile D. Verified buyer Aiko Black Damascus Set
  • “Top quality knife, very sharp and lovely balanced in your hand. Easily slicing through anything from tomatoes to beef.”
    Mark S. Verified buyer Aiko Red Damascus Knife

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.

Haruta 8 İnç VG10 Ahşap Saplı ve Kınlı Japon Şam Çelik Gyuto Şef Bıçağı
Haruta 8 İnç VG10 Ahşap Saplı ve Kınlı Japon Şam Çelik Gyuto Şef Bıçağı

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

Bileme Taşı Bileme Taşları 400/1000 3000/8000

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
Fiyat: €73,95

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