The steel itself is a work of art, characterized by its unique pattern on the blade, enveloping our proprietary ST650 powdered steel. By heating the Damascus blade, they’ve altered the layers of steel in the knife, revealing a stunning pattern. The core steel at the center of the blade maintains world-class quality and achieved a result of 820 when tested on the Catra (catra.org laboratory for steel sharpness testing). They have chosen a 15° blade edge angle to facilitate easy blade resharpening as needed. The hardness of Their blades ranges from 62-63 HRC, making them among the hardest blades on the market. Furthermore, they are Cryo-hardened, one of the most expensive and effective processes for maintaining a knife’s high hardness, ensuring exceptional durability. 

The handle is crafted from French olive wood that has been meticulously dried, moisturized, dried, and moisturized again until it attains the desired hardness. It ages beautifully over time, in contrast to pakka and micarta wood. 

Over the years, these knives have received overwhelmingly positive reviews in the market, and they take great pride in the reception their first series has garnered.

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.