Couteaux Santoku

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.

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4.8/5 · 1,590 reviews
Free worldwide shipping
Lifetime warranty
Michelin-chef approved
Japanese VG10 steel core

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.

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Couteau en acier Damas noir Aiko avec manche en résine noire colorée

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Support à couteaux mural magnétique en bois

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Not sure which range is right for you?

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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

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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.

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