Australia has some of the world's great rivers. The Murray — longest river on the continent, running 2,530 kilometres from the Australian Alps to the Southern Ocean. The Daintree — one of the oldest tropical rainforests on earth, threaded through by a river of the same name. The Yarra, the Margaret, the Katherine, the Derwent — each one distinct, each one carrying the story of the landscape it runs through.
The Koi Knives Iconic River Collection takes its name from six of these rivers — and each knife is as distinct as the waterway it honours. Here's the complete guide to all six.
What the collection is built on
Every knife in the River Collection shares the same foundation:
VG10 Japanese steel. VG10 is a high-carbon stainless steel made specifically for premium kitchen knives. The combination of high carbon content and 15% chromium gives it hardness in the 60–62 HRC range — sharp enough to achieve a fine edge, tough enough to hold it through serious kitchen use, and stainless enough to resist corrosion and rust with normal care. It's the steel used by many of Japan's finest knife makers, and it's what sits at the core of every River Collection knife.
Garolite handle. The handle material across the collection is multilayer Garolite — a military-grade composite chosen for its combination of outback Australian colouring and uncompromising durability. It's impact resistant, impervious to heat and cold, moisture resistant, and easy to grip. Unlike wood, it won't expand, contract, or crack with use. It looks like the red-brown tones of outback Australia and performs like the material it is.
Australian river stories. Every knife carries the name and story of a specific Australian river — its geography, ecology, cultural significance, and character. The knives aren't just named after rivers for marketing reasons. The rivers were chosen because they represent something specific about Australia that the knife embodies.
The six knives
The Murray River Knife — Chef's Knife | $295 AUD
The Murray River is Australia's longest — 2,530 kilometres from the Australian Alps to Lake Alexandrina and the Southern Ocean near Goolwa in South Australia. It's the river that feeds the Murray-Darling Basin, sustains Australia's farming heartland, and holds profound cultural significance for the Ngarrindjeri, Yorta Yorta, and dozens of other Aboriginal communities along its banks.
The Murray is also the river that runs closest to Koi's home in Clarence Park, Adelaide — and the Murray River Knife is the collection's flagship. A full chef's knife: the longest, most versatile blade in the range, suited to the full range of kitchen tasks from breaking down large cuts to fine knife work. VG10 steel at 60–62 HRC holds a working edge through sustained daily use, and the Garolite handle brings the red-brown tones of the Murray-Darling Basin to the kitchen.
Best for: All-round kitchen use, the primary knife in any kitchen, serious home cooks Steel: VG10 (60–62 HRC) | Price: $295 AUD
The Katherine River Knife — All-Purpose Knife
The Katherine River runs through the Northern Territory — through the sandstone gorges of Nitmiluk National Park, past the town of Katherine, and into the Daly River system. It's a river of dramatic seasonal change: the dry season exposes the gorge walls and waterfalls; the wet season transforms it into a powerful, flowing force.
The Katherine River Knife is the collection's all-purpose blade — versatile enough to handle the range of tasks that come up in an Australian kitchen without specialising in any single one. Where the Murray is the dedicated chef's knife, the Katherine moves between tasks with ease: proteins, vegetables, general prep. It's the knife that earns its place in every session.
Best for: Versatile everyday kitchen use, the second knife in a serious kitchen Steel: VG10 (60–62 HRC)
→ Shop The Katherine River Knife
The Yarra River Knife — Utility Knife
The Yarra River runs through Melbourne — from the Yarra Ranges in the east through the heart of the city to Port Phillip Bay. It's one of Australia's most urban rivers, winding through Abbotsford and Richmond before opening into the bay at Williamstown. For Melburnians, it's a constant presence: rowing, cycling paths, the MCG visible from its banks.
The Yarra River Knife is the collection's utility blade — smaller and more precise than the Murray or Katherine, suited to the detailed work that larger knives handle clumsily. Peeling, trimming, precise vegetable work, portioning smaller proteins. The utility knife is the one you reach for when the chef's knife is too much blade for the task.
Best for: Detail work, smaller tasks, precision cutting, everyday kitchen use Steel: VG10 (60–62 HRC)
The Daintree River Knife — Serrated Knife
The Daintree River flows through one of the world's oldest tropical rainforests — the Daintree in far north Queensland, where the rainforest meets the Great Barrier Reef in a landscape of extraordinary biodiversity. It's a river surrounded by ancient fig trees, cassowaries, and plant species that predate the dinosaurs.
The Daintree River Knife is the collection's serrated blade — built for the tasks where a straight edge struggles. Bread with a hard crust and soft crumb. Tomatoes with tough skin and delicate flesh. Citrus. Anything where sawing motion outperforms slicing. The serrated edge never needs sharpening in the traditional sense, and the VG10 core ensures it holds its teeth through years of use.
Best for: Bread, tomatoes, citrus, any food where a serrated edge outperforms straight Steel: VG10 (60–62 HRC)
→ Shop The Daintree River Knife
The Margaret River Knife — Slicer Knife
The Margaret River runs through one of Australia's most celebrated wine regions — the Margaret River region of Western Australia, known for its Cabernet Sauvignon and Chardonnay, its surf beaches, and its culinary culture that sits easily alongside the world's best food regions.
The Margaret River Knife is the collection's slicer — a long, narrow blade designed for the specific task of slicing cooked proteins cleanly and precisely. Roast beef, leg of lamb, brisket, poultry — anything that benefits from long, single-stroke slicing rather than chopping. The blade geometry produces clean, even slices that a chef's knife can't match. At the table or on the board, the Margaret River is the knife that makes the Sunday roast look as good as it tastes.
Best for: Slicing cooked proteins, Sunday roast, BBQ, carving at the table Steel: VG10 (60–62 HRC)
→ Shop The Margaret River Knife
The Derwent River Knife — Chopper
The Derwent River is Tasmania's longest and most significant waterway — rising in the Central Highlands and flowing through Hobart to the Derwent estuary and Storm Bay. It was the river that defined Hobart's settlement and still defines the city's character: the waterfront, the fishing boats, the connection between the city and the wild country upstream.
The Derwent River Knife is the collection's chopper — the most powerful blade in the range, built for the tasks that require weight and authority. Breaking down larger cuts, butterflying proteins, handling ingredients that smaller blades don't deal with well. It's the knife that completes the collection — the one you reach for when the Murray is too refined for what the task demands.
Best for: Breaking down large cuts, butterflying, heavy prep work, serious cooks Steel: VG10 (60–62 HRC)
→ Shop The Derwent River Knife
How to build your River Collection kitchen
Starting out: The Murray River Knife (chef's knife) and the Daintree River Knife (serrated) cover 90% of what most home kitchens need. These two together are the foundation of a serious kitchen.
The complete set: Add the Yarra (utility) for detail work, the Margaret River (slicer) if you cook large proteins regularly, the Katherine (all-purpose) as your second general knife, and the Derwent (chopper) for heavier work. All six together cover every kitchen task without overlap.
Gift buying: The Murray River Knife alone is the most complete single gift in the collection — a full chef's knife that immediately upgrades any kitchen. The Daintree (serrated) is the gift for people who already have a chef's knife but are still cutting bread with the wrong tool.
Caring for your River Collection knives
Hand wash only. Never the dishwasher — the heat, moisture, and detergents degrade the blade edge and handle over time. Warm water and a cloth is all you need.
Dry immediately. Don't leave blades sitting wet. Extended moisture exposure can cause surface corrosion even on VG10 stainless. A quick dry after washing is the most important maintenance habit.
Sharpen with a whetstone. VG10 responds beautifully to whetstone sharpening at 15° per side. Pull-through and electric sharpeners remove too much material and don't maintain the angle. A ceramic honing rod keeps the edge aligned between sharpenings.
Oil the handle. The Garolite handle doesn't need oiling — but if you have any River Collection knives with timber accents, a light wipe of camellia oil once a month keeps them looking right.
Browse the full River Collection →
Designed in Adelaide, South Australia. VG10 Japanese steel. Australian river stories. Ships via Australia Post.
