All Knives

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.

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.

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

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.

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.

EVERY HOME CHEF'S DREAM

Why pick and choose when you can have them all? That’s our mantra in the kitchen, anyway.

The Kinsei 9-piece Set is every home chef’s dream, delivering a knife for every occasion at a price you’ll struggle to beat.

Includes the 7.7" Bunka Cleaver, 8.3" Kiritsuke, 7" Santoku, 6.7" Nakiri, and 8.3" Gyuto
As well as a 8.3" Bread knife, 6" Utility knife, and 3.6" Paring knife
Forged from 67 layers Damascus steel
Pick a white or black marble-finish handle
Never need another knife again

Sent straight from the forge, directly to your door. Get nine knives you’ll love forever.

THE NAME SAYS IT ALL

If you’re serious about meat, we trust you have a butcher’s knife. If not, let’s fix that, shall we?

Our Kinsei Butcher’s Knife blends form and function, delivering a strong, sturdy blade that slices with the perfect balance, all thanks to the full tang design.

This trusty beast will gladly cut chops, steaks, or pretty much anything it touches.

Full tang design guarantees balance
Extended blade allows long, smooth slices
Durable construction avoids chipping or blunting
Forged from 67 layers Damascus steel
Pick a white or black marble-finish handle

Get serious about meat. Bring a Kinsei Butcher’s Knife into your home kitchen.

THE PERFECTLY BALANCED ALL-ROUNDER

Walk into any professional kitchen in Japan, and you will see just one chef wielding the Kiritsuke.

That’s because only the Executive Chef may use this respected chef’s knife, such is its status, whether for slicing raw vegetables or preparing sublime sushi.

Curved belly makes for effortless slicing
Wide blade keeps knuckles safe and helps shift ingredients from board to pan
Angled tip helps achieve more delicate and precise cuts
Forged from 67 layers Damascus steel
Pick a white or black marble-finish handle

Level up your knife skills. Start using the perfectly balanced Kinsei Kiritsuke.

BUILT FOR THE HOME CHEF

When you’re a serious home chef, you deserve a serious chef’s knife: a razor-sharp blade that can chop, slice, and do everything in between.

The Kinsei Chef’s Knife offers exactly that, balancing the best of all worlds to become your trusty sidekick.

Western-style blade offers a familiar feel
Extended tip makes for quicker slicing and chopping
Characteristic Kinsei balance with full tang design
Forged from 67 layers Damascus steel
Pick a white or black marble-finish handle

Sharpen up your chef skills. Balance form and function with the Kinsei Chef’s Knife.

A CULINARY HEAVYWEIGHT

Nearly every kitchen in Japan features a cleaver, and for a good reason. These wonderfully versatile, medium-duty blades punch way above their weight.

Slice fish, chop boneless meats — or prepare vegetables, fruits, leafy greens, and herbs: whatever you need to slice, the scalpel-like edge will make light work of it.

Straight blade cuts boneless meat with ease
Ergonomic design suits slicing and chopping
Perfect balance avoids fatigue during use
Forged from 67 layers Damascus steel
Pick a white or black marble-finish handle

Punch above your culinary weight. Know the joy of using a cleaver.

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.