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The Nami Series — full lineup
Nami — "wave." The pattern in the steel isn't decoration. It's the record of the forge — folded, hammered, layered, until the blade carries the same flow as water finding its way over stone. Bold damascus. Olive wood handle. Seven knives. Every cut your kitchen will ever ask for.
Choose your blade:
The Kiritsuke
The chef's blade with a samurai edge. An angled k-tip for precise tip work and a long, flat belly for clean push cuts. Slices proteins, handles every vegetable on the board, and does almost everything well.
How to spot it: the tip is cut at a sharp angle, like the point of a sword.
| Blade length |
8.3 in (21.0 cm) |
| Handle length |
5.5 in (14.0 cm) |
| Overall length |
13.8 in (35.0 cm) |
| Blade thickness |
0.08 in (0.20 cm) |
| Steel |
10Cr15CoMoV core, 67-layer Damascus |
| SKU |
B06-NAMI-KIR |
The Gyuto
The Japanese chef's knife and the everyday workhorse. Slices proteins, rocks through herbs and handles every vegetable on the board. If you only own one knife, this is the one.
How to spot it: a curved belly that runs up to a pointed tip, where the Kiritsuke's tip is cut at an angle.
| Blade length |
8.2 in (20.8 cm) |
| Handle length |
5.5 in (14.0 cm) |
| Overall length |
13.7 in (34.8 cm) |
| Blade thickness |
0.08 in (0.20 cm) |
| Steel |
9Cr18CoMoV core, 45-layer Damascus |
| SKU |
B06-NAMI-SAN |
The Nakiri
The Japanese vegetable specialist. Tall, flat edge, square tip. Drops straight through onions, squash and root vegetables in a single push cut. No rocking, no sawing.
How to spot it: the rectangular blade with a squared-off end and no point.
| Blade length |
7.0 in (17.8 cm) |
| Handle length |
5.5 in (14.0 cm) |
| Overall length |
12.5 in (31.8 cm) |
| Blade thickness |
0.08 in (0.20 cm) |
| Steel |
9Cr18CoMoV core, 45-layer Damascus |
| SKU |
B06-NAMI-NAK |
The Bread Knife
Long, serrated and made to slice without crushing. Crusty sourdough, brioche, tomatoes, layer cakes. All clean cuts, no tearing. The one knife your other knives can't replace.
How to spot it: the only serrated edge in the series.
| Blade length |
9.9 in (25.2 cm) |
| Handle length |
5.5 in (14.0 cm) |
| Overall length |
15.4 in (39.2 cm) |
| Blade thickness |
0.08 in (0.20 cm) |
| Steel |
9Cr18CoMoV core, 45-layer Damascus |
| SKU |
B06-NAMI-BRD |
The Butcher's Cimitar
Long, curved and built for breaking down whole cuts of meat. The upturned tip slices cleanly through proteins without sawing, and the reach trims a brisket in a single stroke. Made for the cook who buys whole.
How to spot it: the longest blade in the series, with an edge that sweeps upward to the tip.
| Blade length |
10.2 in (26.0 cm) |
| Handle length |
5.5 in (14.0 cm) |
| Overall length |
15.7 in (40.0 cm) |
| Blade thickness |
0.08 in (0.20 cm) |
| Steel |
9Cr18CoMoV core, 45-layer Damascus |
| SKU |
B06-NAMI-CIM |
The Petty
The mid-size utility knife you didn't know you needed. Bigger than a paring knife, smaller than a chef's. Fruit, sandwiches, tomatoes, smaller proteins. The one that quietly does most of your daily work.
How to spot it: the shortest blade in the series, slim and pointed.
| Blade length |
5.1 in (13.0 cm) |
| Handle length |
4.7 in (11.9 cm) |
| Overall length |
9.8 in (24.9 cm) |
| Blade thickness |
0.08 in (0.20 cm) |
| Steel |
9Cr18CoMoV core, 45-layer Damascus |
| SKU |
B06-NAMI-PET |
The Boning Knife
The narrow blade for precise work. Separating chicken from the bone, trimming silverskin off a steak, cleaning a fish. Long enough to reach and narrow enough to follow the line of a bone exactly.
How to spot it: the narrowest blade in the series.
| Blade length |
6.7 in (17.0 cm) |
| Handle length |
4.8 in (12.1 cm) |
| Overall length |
11.5 in (29.1 cm) |
| Blade thickness |
0.08 in (0.20 cm) |
| Steel |
9Cr18CoMoV core, 45-layer Damascus |
| SKU |
B06-NAMI-BON |
Every Nami knife
| Hardness |
60 ± 2 HRC |
| Edge angle |
12° per side |
| Handle |
Olive wood |
The Whole Nami Series Set: all seven knives together. SKU B06-NAMI-SET.
