![FRIGG blade side marked RICEKNIFE, FRIGG [RAW OAK] 2025](https://www.riceknife.com/wp-content/uploads/2025/11/RAW-OAK-FRIGG-Santoku-Knife4-768x768.jpg)
RAW OAK · 3 knives
THOR, TYR and BALDR.
View setRiceknife · Raw Oak
Frigg santoku knife
Made to last a lifetime.
RICEKNIFE RAW OAK FRIGG is our bestseller and the knife you reach for without thinking about the task first. A 195 mm santoku with a sturdy blade and a stable edge for vegetables, fish and boneless meat. Stainless 9Cr18MoV at 61 HRC, a stabilised oak handle, 155 g.
Designed in Denmark by Jacob Bech and Shanru Lin
195 mmBlade length
61 HRCHardness
155 gKnife weight
9Cr18MoVStainless steel
- Hand wash and dry. Not for the dishwasher.
- Arrives sharp. Unpack with care and keep it away from children.
Introduction
The knife you pick up without thinking.
FRIGG is the RAW OAK bestseller: compact enough to steer, large enough for demanding prep.
More photos
The name
Why is it called FRIGG?
Frigg is Odin's wife, known in the Norse myths for foresight and for keeping the household together. The name suits the series' calm, reliable working knife.
The blade
Why a sturdier blade?
FRIGG keeps more steel behind the edge than ODIN or FREYA. That gives a steadier cut for daily work, where stability matters more than the least possible resistance.
The santoku shape is compact enough to steer easily and large enough for demanding prep.
The dark forged surface meets the bright grinding bevel. Nothing is added for show: the look comes from the materials and how they are worked.
Blade length 195 mm
The steel
What is 9Cr18MoV, and why 61 HRC?
9Cr18MoV is a stainless knife steel, and RICEKNIFE hardens it to 61 HRC for RAW OAK FRIGG. That hardness lets a thin edge keep its shape for a long time, and it still sharpens without a fight.
RICEKNIFE vacuum hardens the steel and then cools it in liquid nitrogen. According to Jacob Bech, 9Cr18MoV normally sits around 50 to 58 HRC, and the liquid-nitrogen step adds another 2 to 3 HRC.
Jacob Bech chose 9Cr18MoV because he will not make knives from soft steel. The steel is stainless: no patina, and no oil needed.
9Cr18MoV stainless steel · 61 HRC
The handle
What is the handle made of?
The handle of RAW OAK FRIGG is stabilised oak with a brass weight at the base for balance. Stabilised oak is far less likely to crack, swell or take on smells than untreated wood, and the grain stays visible.
The knife weighs 155 g without packaging. The shipping label shows a higher weight because it includes the box.
Before you buy
What is a santoku knife like FRIGG for, and what is it not for?
RAW OAK FRIGG is an everyday knife for vegetables, fish and boneless meat, for home cooks and professional kitchens. It is not for bones, frozen food or hard shells.
Use it for
- Everyday vegetables and herbs
- Fish
- Boneless meat
Not for
- Bones
- Frozen food
- Hard shells
Choose FRIGG if you prefer a shorter main knife that is easy to guide on a normal home board. Choose ODIN if you regularly cut larger ingredients or want extra reach. Neither is automatically the better choice.
How to use it
How do you use RAW OAK FRIGG?
With a straight down-and-forward cut. The flat santoku edge meets the board along its length.
- 1
Choose the board
Use an end-grain oak board if you can: the fibres give way around the edge. Side-grain and plastic dull an edge sooner; use what you have.
- 2
Hold the knife
Pinch the blade between thumb and forefinger just in front of the handle; the other fingers close around the handle.
- 3
Curl your fingertips
Hold the food with curled fingertips and let the flat of the blade rest against your knuckles.
- 4
Cut down and forward
Push the blade down and slightly forward in one motion, one slice at a time.
- 5
Rinse and dry
Rinse by hand straight away, dry with a towel, put it away. Never in the dishwasher.
Care
How do you look after it?
Hand wash, dry it straight away, put it away. No dishwasher. That is all RAW OAK FRIGG needs.
The blade
The steel is stainless, so no oil and no patina. Water and a towel are enough. Cut on a wooden or suitable synthetic board, not on glass, stone or metal.
The handle
After many washes the oak may feel dry. Smooth it with 1500 grit sandpaper and rub in a food-safe wood wax. Jacob Bech makes his own from food-grade mineral oil and beeswax.
Sharpening
RICEKNIFE does not sharpen or repair knives. Instead, Jacob Bech's sharpening guides and three sets teach you to do it yourself, plus a workshop in Greve, south of Copenhagen.
In detail
What are the specifications of RAW OAK FRIGG?
A 195 mm blade of 9Cr18MoV stainless steel at 61 HRC, 155 g, on stabilised oak.
In short
- RAW OAK FRIGG is a santoku with a 195 mm blade of stainless 9Cr18MoV hardened to 61 HRC.
- It has a sturdier blade and a stable edge for everyday work.
- The knife weighs 155 g without packaging and has a stabilised oak handle with a brass weight.
- It is not for bones, frozen food or hard shells.
- Hand wash and dry. No dishwasher.
- Knife
- RAW OAK FRIGG, santoku
- Blade length
- 195 mm
- Overall length
- 325 mm
- Handle length
- 130 mm
- Net weight
- 155 gKnife only, without packaging.
- Steel
- 9Cr18MoV stainless steel, 61 HRCVacuum hardened, cooled with liquid nitrogen.
- Handle
- Stabilised oak, brass weight at the base
- SKU
- RAWOAKFRIGG
- EAN
- 5745001040383
- Package (gross)
- 3 × 39 × 7.8 cm, 0.323 kg
- Care
- Hand wash and dry. No dishwasher
- Production
- Small batches: no more than 300 of each knife at a time, made in our workshop
- Designed by
- Jacob Bech and Shanru Lin, Denmark
Santoku or chef's knife?
FRIGG and ODIN share the same steel and the same handle. The difference is length and shape.
| RAW OAK FRIGG | RAW OAK ODIN | |
|---|---|---|
| Type | Santoku knife | Chef's knife, kiritsuke-style tip |
| Blade length | 195 mm | 245 mm |
| Overall length | 325 mm | 380 mm |
| Knife weight | 155 g | 197 g |
| Steel | 9Cr18MoV, 61 HRC | 9Cr18MoV, 61 HRC |
| Best for | Daily prep, compact and easy to control | Long cuts and large amounts |
| Bone | No | No |
Where do you buy RAW OAK FRIGG?
Santoku
Directly from RICEKNIFE on riceknife.com. The price, currency and stock shown come straight from the shop. FRIGG also comes in the 4-knife set and the 6-knife set, where the price per knife is lower than buying them one by one.
- Warning: this knife arrives sharper than most people expect. Unpack it with care and keep it away from children.
Questions before you buy? Ask Jacob on WhatsApp +45 20 46 46 90, write to [email protected], or find us on Instagram @riceknife_denmark.
Raw Oak
What else is in the RAW OAK series?
Seven knives with oak handles, each named after a Norse god, and three sets.
RAW OAK · 4 knives
ODIN, FRIGG, TYR and FREYA.
View set
RAW OAK · 6 knives
ODIN, THOR, TYR, FRIGG, FREYA and BALDR.
View set
ODIN
The chef's knife.
View
THOR
The Chinese vegetable cleaver.
View
TYR
The bread knife.
View
FREYA
The utility knife.
View
LOKI
The sashimi knife.
View
BALDR
The kid's knife and compact santoku.
ViewEx-Animo III
Prefer Damascus?
EX-ANIMO III is our other series: 73 layers of Damascus steel around a VG10 core, hardened to 62 HRC. The first run for 2026 is 200 of each knife.
Knife care
How do you keep it this sharp?
A knife this sharp stays sharp only if you maintain it. Jacob spent five years on the sharpening system below, and made a video for each set. Start with the set that matches how often you cook, not how good you think you are.
Sharpening Set · Beginner
For the first stones you ever own. Ten minutes a day, and within a few weeks you will be sharpening with confidence.
Sharpening Set · Chef
For the one who cooks most days and wants the edge back in under five minutes.
Sharpening Set · Professional
The full system Jacob uses in the workshop, to a razor's edge.
The full system, Jacob's story and all the videos: Jacob's Sharpening.
Questions
What do people ask before buying a santoku?
Mostly how it compares with a chef's knife.
What is a santoku knife?
A santoku is a Japanese all-purpose kitchen knife with a wide, tall blade and a fairly flat edge. The name is often translated as "three virtues", meaning vegetables, fish and meat. It is shorter than a classic chef's knife, so it is easy to control. RAW OAK FRIGG is a santoku with a 195 mm blade for vegetables, fish and boneless meat.
Santoku or chef's knife: FRIGG or ODIN?
Choose the santoku FRIGG for a compact, steady everyday knife. Choose the chef's knife ODIN, 245 mm, for reach and long, continuous cuts. Neither is for bone.
Does it come sharp?
Yes, sharper than most people expect. Unpack RAW OAK FRIGG with care and keep it away from children.
Can it go in the dishwasher?
No. Wash RAW OAK FRIGG by hand, dry it straight away and put it away. A dishwasher wears both the edge and the oak.
Does RICEKNIFE sharpen or repair knives?
No. Instead, Jacob Bech teaches you to sharpen, with three diamond sets and guides on riceknife.com and lessons in the workshop in Greve.
How do I keep the handle looking good?
If the oak feels dry after many washes, smooth it with 1500 grit sandpaper and rub in a food-safe wood wax of mineral oil and beeswax.
Still have a question? Ask Jacob on WhatsApp. We do our best to be here around the clock and to reply within the hour during the day, Copenhagen time, or first thing next morning if you write at night.
€ 94,00 incl. tax