Scandinavian design
RAW OAK ODIN
Chef’s knife · 245 mm
- 61 HRC
- 206 g
- 100-day returns
Arrives sharp. Jacob checks the blade and edge of every knife before it ships. Designed by Danish chef Jacob Bech and Creative Director Shanru Lin.
Is ODIN right for you?Is ODIN the
right knife for you?
Odin gave an eye for wisdom. Answer two questions and let Hugin and Munin find your knife.
1 of 2 · What do you cut most?
2 of 2 · Will the knife also cut bones or frozen food?
Hugin and Munin have reported back:
ODIN fits what you cut most.
- The long 245 mm blade slices fish and roasts in long, clean cuts.
- The blade’s height leaves room for your knuckles at the board.
- The kiritsuke tip gives you control for finer cuts.
Arrives sharp. 100-day returns.
FRIGG is probably the better fit.
FRIGG is a compact santoku with a 195 mm blade. It is shorter and lighter than ODIN and made for everyday vegetables.
See FRIGGPrefer the long blade? Add ODIN to cart
For bread: see TYR.
TYR is a bread knife with a serrated blade, made for bread with a crisp crust.
See TYRFor fruit and small jobs: see FREYA.
FREYA is a small utility knife for fruit, mushrooms and shallots.
See FREYAFour knives for different jobs.
ODIN, FRIGG, TYR and FREYA in one set: long cuts, everyday vegetables, bread and the small jobs.
See the setStarting with one knife for everything but bread? See ODIN
ODIN is not made for bones or frozen food.
Bones and frozen food can chip the edge. Use a tool made for that job. For fish, boneless roasts and vegetables, ODIN is a good choice.
Odin pledged one of his eyes at Mimir’s well for a drink of its wisdom. Every morning his two ravens, Hugin (Thought) and Munin (Memory), fly out over the world. When they come home, they tell him what they have seen.
The mark
The tip
The blade
The handleThe knife
that leads.
A long, tall blade with a kiritsuke tip for long, clean cuts, and a gentle curve so you can rock the knife over herbs. The height leaves room for your knuckles at the board.
One knife for most kitchen work: vegetables, herbs, fish and boneless meat.
From heat
to deep cold.
The steel is vacuum hardened and deep cooled in liquid nitrogen at −196 °C. The result is a hardness of 61 HRC.
61 HRC.
The edge needs a little care.
Hardness is one of the factors that affect how long a knife stays sharp. For comparison, a typical German chef’s knife is made of X50CrMoV15 steel, which is normally hardened to between 54 and 58 HRC. But hardness is only part of it. The blade’s geometry, the sharpening and how the knife is used matter too.
At 61 HRC, ODIN should be used with care. Keep it away from bones and frozen food, and do not use it on glass or stone boards.
The scale starts at 54 HRC. The ranges are references from MachineMFG and the steel mill SIJ Metal Ravne, not measurements of these exact knives.
Sources
- MachineMFG: 5Cr15MoV and 9Cr18MoV compared
- SIJ Metal Ravne (steel mill): SINOXX 4116 / 1.4116 data sheet (56 HRC)
- Background reading: Larrin Thomas, Knife Steel Nerds: steel and edge retention (CATRA)
- Background reading: Guo et al., Metals 15(1), 2025: cryogenic treatment of the knife steel 50Cr15MoV, a different steel from RAW OAK
The handle
The tip
The bladeOak and
thunder.
In Germanic tradition, the oak is linked with Thor, the god of thunder. The wood gave the RAW OAK series its name.
ODIN’s handle is stabilised oak with a lightly burnt surface. That gives the wood a dark tone and brings out the grain. The brass end weight helps balance the knife.
Measurements
and materials.
Show more measurements
RAW OAK
- For vegetables, herbs, fish and boneless meat. Not for bones or frozen food.
- 100 days to return, for any reason. Read the returns policy
- The knife arrives sharp. Unpack it carefully.
- ODIN is also in the 4-knife set and the 6-knife set.
- Questions? Ask Jacob on WhatsApp: +45 20 46 46 90
ODIN
or FRIGG?
ODIN is the longer of the two. Choose it for long cuts and large ingredients. Choose FRIGG if you prefer a shorter knife for everyday vegetables.
- Blade
- 245 mm
- Weight
- 206 g
- Best for
- Fish, roasts and large vegetables
ODIN in
a set.
Simple care.
So it lasts.
Wash by hand
Wash the knife by hand, dry it straight away and put it away. Never in the dishwasher.
Use a wooden board
A board of wood or suitable plastic protects the edge. Avoid glass, stone and metal.
Look after the wood
If the handle starts to feel dry after months of hand washing, rub in a little food-safe wood wax.
Learn to sharpen
We do not offer a sharpening service. Jacob teaches you to sharpen your knives yourself. Read more about Jacob’s sharpening.
Before you decide.
What is ODIN for?
Most kitchen work: vegetables, herbs, fish and boneless meat. The long blade slices a fillet or a roast in long, clean cuts, and the gentle curve makes chopping herbs easy.
Can ODIN cut bones or frozen food?
No. The blade is thin and hard, and bones, frozen food, hard shells and glass or stone boards can chip the edge. Use the knife on a board of wood or suitable plastic.
How long and heavy is ODIN?
The blade is 245 mm, the knife is 380 mm overall, and the handle is 135 mm. The knife weighs 206 g.
Is the knife sharp on arrival?
Yes. Every knife gets its final edge by hand, and Jacob checks the blade and edge of every knife before it ships. Unpack it carefully.
Can I return the knife?
Yes. You have 100 days to return it, for any reason. If you change your mind, you pay the return postage. If the knife is faulty, we pay the return postage. Our returns policy does not affect your statutory rights.
More questions
What steel is the blade made of?
Stainless 9Cr18MoV steel, vacuum hardened and deep cooled in liquid nitrogen. The hardness is 61 HRC. For comparison, a typical German chef’s knife is made of X50CrMoV15 steel, which is normally hardened to between 54 and 58 HRC.
What is a kiritsuke tip?
An angled, pointed tip. It gives you control for precise tip work, such as scoring fish skin or making small cuts in vegetables.
Can the knife go in the dishwasher?
No. Wash the knife by hand, dry it straight away and put it away. A dishwasher can damage both the edge and the oak handle.
How do I keep the oak handle looking good?
If the oak starts to feel dry after months of hand washing, rub in a little food-safe wood wax.
Do you offer sharpening?
No, we do not offer a sharpening service. Jacob teaches you to sharpen your knives yourself, and we have sharpening sets for beginners, home cooks and professionals.
Why is the knife called ODIN?
Every knife in the RAW OAK series carries the name of a god from Norse mythology. Odin is chief of the gods and is associated with wisdom.
One knife.
For most of the kitchen.
The ODIN chef’s knife, designed by Danish chef Jacob Bech and Creative Director Shanru Lin. Made to last a lifetime.
€ 114,00 incl. tax
Free shipping EU over €399 · US over €699 · 100-day returns