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 Gyuto — The 8" workhorse. Slices proteins, rocks through herbs, handles every vegetable on the board. The one knife that does almost everything well.
• The Santoku — The Japanese all-purpose blade. Three virtues — meat, fish, vegetables — all handled by one knife. Shorter and lighter than a gyuto, with a flat edge built for clean push cuts.
• 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.
• The Bread Knife — Long, serrated, engineered to slice without crushing. Crusty sourdough, brioche, tomatoes, layer cakes — all clean cuts, no tearing. The one knife your other knives can't replace.
• The Butcher's Cimitar — Long, curved, and built for breaking down whole cuts of meat. The upturned tip slices cleanly through proteins without sawing. The reach trims a brisket in a single stroke. Made for the cook who buys whole.
• The Utility — The mid-size knife you didn't know you needed. Bigger than a paring knife, smaller than a chef's. Slicing fruit, sandwiches, tomatoes, smaller proteins. The one that quietly does most of your daily work.
• The Boning Knife — The narrow blade for the precise work. Separating chicken from bone, trimming silverskin off a steak, cleaning a fish. Long enough to reach, stiff enough to drive through joints, narrow enough to follow the line of a bone exactly.