Workshop

One problem you often see in the knife industry is that there is too far “from kitchen to workshop” – Let me explain; Those who make the knives often have no practical experience with the use of kitchen knives and vice versa. This is where Steffen and Suba Knives come into the play. With Steffen’s experience from some of the world’s best restaurants and a huge network in the industry, the wall between kitchen and workshop is being broken down and we will be able to make knives exactly as the chefs, professionals and amateurs, are craving for.

The plan with Suba Knives is to open a workshop in the Copenhagen area with its own production of kitchen knives of the highest quality. During Steffen’s time in Japan, he has made contact with some of the most skilled producers of the raw blades that Steffen will import, grind, polish, handle, etc. In Denmark to offer on the European market. All done with the deepest respect for the Japanese traditions and history.

We look forward to telling you much more about the workshop.