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A CENTERPIECE FOR THE KITCHEN

One feature marks the Awabi series from our other sets: distinctive handles, each carved from abalone shell.

But the knives offer more than brightness. 15-degree blades mean samurai sharpness, with the full-tang design and triple-riveted handles bringing extra strength and durability

Choose a 8" Gyuto, 8" Kiritsuke, or 7" Nakiri
Get a 7" Boning and 5.4” Utility knife as part of the set
Use like a paring knife or for light chopping duties
AUS-10 steel core and 67 layers of Damascus steel
Sure to delight any adventurous chef

Make your knives a feature of your kitchen. Build your perfect Awabi knife set today.

YOU'LL USE IT EVERYDAY

Whether filleting a small fish, chopping cooked chicken, or slicing up a cucumber.

Some jobs need something a little smaller. That’s where the general-purpose utility knife steps in. And it’s so versatile you’ll probably end up using it every single day.

Thin, agile, and maneuverable for precise cuts
Still carves, minces, peels, and slices like a pro
Use like a paring knife or for light chopping duties
AUS-10 steel core and 67 layers of Damascus steel
Distinctive handle carved from abalone shell

Make light work of heavy jobs. Enjoy the strength and subtlety of a 7” boning knife.

THE MEAT LOVER'S DREAM

This 7” knife is the meat lover’s dream, offering a nimble blade that makes deboning, trimming, butterflying, and filleting as easy as it is satisfying.

The blade’s effectiveness lies in the finer details: a subtle curve affords a deftness of touch, helping home chefs minimize waste, whether you’re breaking down poultry or working with a side of fish.

Shallow blade height boosts maneuverability
Thick heel for bones, finer tip for more delicate jobs
Full-tang with triple rivet for additional strength
AUS-10 steel core and 67 layers of Damascus steel
Distinctive handle carved from abalone shell

Make light work of heavy jobs. Enjoy the strength and subtlety of a 7” boning knife.

VEGETABLES DON'T STAND A CHANCE

In the simplest of terms, ‘Na’ means leaf and ‘kiri’ means cut, showing the Japanese designed this knife with one task in mind.

The delicate rectangular blade of the Nakiri makes swift work of soft ingredient prep, favoring a simple push-to-cut technique that’s as effective on salad as on a thick-skinned squash.

Purpose-built for fine slicing
Thinner blade with a razor-sharp edge
Sturdy enough to chop tougher vegetables
AUS-10 steel core and 67 layers of Damascus steel
Distinctive handle carved from abalone shell

When stir-fries and salads are a regular feature at home, the 8” Nakiri makes vegetable prep a joy.

THE WESTERN-STYLE ALL-ROUNDER

If the diamond-shaped Kiritsuke doesn’t quite cut it, the 8” Gyuto is another worthy all-purpose chef’s knife.

The blade reflects the western style, offering a familiar rocker-feel that’s boosted by the characteristic sharpness and durability of 67 layers of Japanese Damascus steel.

Western-style blade offers a familiar feel
Light-weight yet ultra-strong and ultra-sharp
Extended tip means quicker slicing and choppin
AUS-10 steel core and 67 layers of Damascus steel
Distinctive handle carved from abalone shell

When you want a western-style blade that still slices like a master, look no further than the Gyuto

THE DISTINCTIVE ALL-ROUNDER

The cherished Kiritsuke is arguably the best-known Japanese kitchen knife.

That’s because it is the ultimate chef’s knife: as good at slicing raw vegetables as filleting fresh fish. And our Awabi Kiritsuke is made all the more distinctive by its decorative abalone handle.

Curved belly makes for effortless slicing
Samurai sharp, long-lasting double-bevel edge
Wide blade keeps knuckles safe and helps shift ingredients from board to pan
AUS-10 steel core and 67 layers of Damascus steel
Distinctive handle carved from abalone shell

Stand out in the kitchen. Grab yourself the distinctive 8” Awabi Kiritsuke.

SMALLER, BUT NO LESS MIGHTY

If precision cooking is your style, the 6” forged Petty Kiritsuke is the kitchen knife for you.

A slightly shorter blade than the 8” Kiritsuke makes it ideal for peeling, shaping, slicing, and chopping: the lighter touches that’ll take your dishes to Michelin level.

Curved belly makes for effortless slicing
Shorter, narrower blade gives more control
Samurai sharp, long-lasting double-bevel edges
Forged from Japanese VG10 steel

Bring finesse to every plate. Add the 6” Petty Kiritsuke to your knife block.

THE ULTIMATE ALL-ROUNDER

In Japan, the diamond-shaped 8” Kiritsuke is a status symbol: that’s because it is the ultimate chef’s knife

It is as good at slicing raw vegetables as preparing the finest sushi, which is why only executive chefs get to use this forged blade in professional kitchens.

Curved belly makes for effortless slicing
Wide blade keeps knuckles safe and helps shift ingredients from board to pan
Samurai sharp, long-lasting double-bevel edges
Forged from Japanese VG10 steel

If you own just one blade, make it the 8” Kiritsuke. Get your hands on the ultimate Japanese chef’s knife.

KICKSTART YOUR CHEF SKILLS

The right tools will bring versatility to your kitchen, making the Hayami 2-piece Set the perfect pair for any enthusiastic home chef.

The 8" Kiritsuke is the ultimate all-rounder, handling each and every action with ease. While the 6" Petty Kiritsuke lends an air of finesse as you peel, slice, and shape smaller ingredients, taking your dishes to the next level.

Chop larger ingredients with ease
Add precision to your prep skills
Samurai sharp, long-lasting double-bevel edges
Forged from Japanese VG10 steel
The perfect kitchen pair

When people ask which knife set we recommend, we always suggest the Hayami 2-piece Set.

There’s no better way to kickstart your chef skills.

PERFECT WHEN SIZE MATTERS

Every kitchen needs a smaller knife. Because when it comes to, say, filleting a small fish: size matters.

That’s why every kitchen needs a utility knife. They offer a shorter, more versatile edge that’s just as sharp but a little more delicate than its longer companions.

Built to carve, mince, peel, and slice
But thinner, more agile, and more precise
The perfect blade to bring balance to a set
Forged from 67 layers Damascus steel
Pick a white or black marble-finish handle

Feel confident when size matters. Prepare to show off a shorter knife.

MAKES VEGETABLE PREP FUN

Some say the Nakiri and Santoku are one and the same in terms of function. But a Japanese chef would politely question that belief.

The blade is shaped with more refined prep in mind, and the scalpel-like edge favors a push-to-cut technique. If you’re after a tool to slice softer ingredients, this is the knife for you.

Thinner blade with a razor-sharp edge
Purpose-built for fine slicing and julienning
Sturdy enough to chop tougher vegetables
Forged from 67 layers Damascus steel
Pick a white or black marble-finish handle

Make stir-fries and salads a joy to prepare. Add the Nakiri to your knife collection.

A KNIFE OF THREE VIRTUES

The Japanese typically design knives with one purpose in mind… but in the case of the Santoku (which means the ‘knife of three virtues’), they designed it with three.

Use it to slice, dice, or mince, marveling as the slightly thinner blade adds refinement to your technique.

16-degree blade offers a samurai sharp edge
Uniquely shaped for faster, more effective slicing
A fine multi-purpose knife for any home chef
Forged from 67 layers Damascus steel
Pick a white or black marble-finish handle

Let the knife of three virtues refine your technique. Pick up a Santoku today.