The A-30 series is designed for experienced kitchen knife users. Over many years, they have meticulously developed these knives with the needs of proficient users in mind.

The knife is tailored to suit those who are accustomed to holding the knife in a ”pinch” grip over the blade. The knives are characterized by their lightweight and well-balanced construction, providing a pleasurable and efficient experience for chefs. Unlike other knives that often lead to discomfort and sore fingers, their design is the culmination of decades of kitchen experience and years of meticulous refinement. For the blade they choose a 3-layer steel with an Aus-10 steel core, a renowned steel celebrated worldwide for its high performance. With a hard-ness rating of 60 HRC, it allows for easy sharpening when needed while being sufficiently robust for tasks where hardness is critical. Furthermore, the steel undergoes a vacuum treatment to enhance its durability. The edge is sharp-ened to 15° on each side, ensuring the ease of restoring sharpness when nec-essary.

The handle is crafted from stabilized walnut wood, which attains extra hardness through the vacuum treatment process.

Ever since he was a child he loved being in the kitchen, helping his dad cook dinner. Maybe that’s why he chose to become a professional chef. Nowadays, he mostly cooks for his family, but his love for exploring flavor combinations and kitchen techniques will always remain.

In 2014, he released his first cookbook, which opened many doors and piqued his curiosity about entrepreneurship. By traveling the world, meeting excellent chefs, and collaborating with different companies, he found the inspiration to pursue his passion project: creating the knives he always dreamt of having himself.

Having a good knife makes all the difference, and as a chef, your craft depends on it. When you grab one of his knives, you should feel in control and as if you have found a trustworthy kitchen partner for years to come.

Viktor Ingmarsson

It took 6 years of development and fine-tuning before their first knives became exactly what they wanted them to be; some things just can’t be rushed. Deciding on the hardness of the blades, the choice of steels to encase the core steel, and determining the best-suited grind were all details that kept them up at night. 

Equally much thought and passion has been put into designing the handles, aiming to create the sensation of becoming one with your knife. All their handles are comfortable in both the left and right hand and are crafted with both professional chefs and home cooks in mind.