UPDATED AND IMPROVED
JAPANESE CRAFTSMANSHIP MEETS DANISH DESIGN
NORDIC KITCHEN KNIVES
- Premium steel: 67 layers of Damascus steel (HRC 60 ±2)
- Built to last: made for a lifetime
- Precise cuts: ultra-sharp, slim blade with a stable edge
- Secure grip: Pakkawood handle with a natural pinch point
- Perfect balance: tuned weight and centre of gravity
Shop the Nordic kitchen knives here
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You feel it at once: the weight, the balance, the assurance of real craftsmanship. Each knife is forged using time-honoured Japanese techniques, layer upon layer of Damascus steel. The blade’s rippled pattern signals quality, precision and strength — as beautiful as the edge is sharp and durable. The handle sits like a natural extension of your hand, guiding your thumb and index finger into the correct pinch grip.
Chop, slice, cut — and let a good knife do the work.
THE BLADE
A hard-steel core is wrapped in 66 layers of Damascus steel (10Cr15CoMoV). With an impressive hardness of HRC 60 ±2, the blade can be honed to an extremely sharp edge that stays sharp for longer. Ground in the Japanese tradition with a finer angle than classic European knives, it delivers cleaner cuts with less resistance. The steel is magnetic and resistant to corrosion.
THE HANDLE
Shaped to follow the hand, the handle feels steady and secure. A natural resting point at the bolster helps your thumb and index finger find the correct grip instinctively. Made from Pakkawood — thin layers of wood pressed with resin under high pressure — it is tougher, more shape-stable and far less sensitive to moisture, heat and cracking than ordinary wood.
THE LAST KNIFE SET YOU’LL EVER NEED
Traditional craftsmanship, modern materials and thoughtful design make Nordic kitchen knives exceptionally durable. Treat them well, and they’ll deliver sharp results year after year.
Chef's knife
If you choose just one knife, choose this. The long spine and gentle curve make rock-chopping large amounts of veg easy without lifting the tip. The blade height clears your knuckles, and the tip is precise for fine work.
Blade length: 20 cm
Santoku
Japan’s answer to a chef’s knife. A slightly shorter, wider blade and an almost flat edge invite push-cuts and quick, vertical slices through meat, fish and vegetables. The full edge meets the board so no fibres are left uncut.
Blade length: 18 cm
Vegetable knife
A slim, pointed profile gives surgical control on the board, with enough length to glide through hard vegetables. Move seamlessly from millimetre-precise brunoise to long, even julienne.
Blade length: 13 cm
Paring knife
Small blade, big precision. Work close to the ingredient — peel onions, hull strawberries, trim mushrooms and peel fruit in-hand without losing control.
Blade length: 9 cm
Bread knife
Deep serrations and a long blade bite cleanly into crisp crusts without crushing the soft crumb. Use long, light strokes and let the teeth do the work.
Blade length: 24 cm
KEEP IT SHARP
A sharp knife is easier — and safer. With the new Eastern knife sharpener from Eva Solo, you can quickly restore the optimal angle and edge. Choose coarse or fine sharpening as needed. It’s simple to use, clearly marked — and also available for European knives. Prefer a whetstone? Use a 13–15° angle and follow the instructions.
STORE IT RIGHT
Never leave a sharp knife loose in a drawer — it can damage the blade and dull the edge. Use a knife magnet, a knife block or the original sheath so your knife stays sharp and ready every time. A wooden board is gentler on the edge and helps preserve sharpness.
KEEP IT CLEAN
A good knife asks little but the right care. Wash by hand in warm water with mild soap — and dry immediately. Avoid the dishwasher to preserve the blade’s appearance and sharpness for years to come.
