The Japanese Knives Starter Collection is one of the most popular purchases for first-time buyers or given as gifts from the Koi Knives collection. The three knives here are the Gyuto, the Petty (utility knife) and the Bunka Bocho (powerhouse knife). These three were specially selected to comprise this collection as together they will accomplish the vast majority of your kitchen needs. The Gyuto as an all-purpose knife as the group’s commandeer, the Petty is a sniper of a knife, and the Bunka is the tank.
The Gyuto is one of the most popular classes of chef’s knives in both Japanese and Western style cooking as it maintains the double bevel design comparable to most Western knives, so your chopping and slicing styles doesn’t have to change. The double bevelling paired with Japanese steel retains the ambidexterity of Western knives while significantly increasing sharpness. The profile of the Gyuto has a slight curve unlike that of straight edged traditional cleavers or “k-tip” knives such as the Bunka Bocho, this allows for the rocking technique when chopping. A highly versatile knife with a blade the length of 210mm it can be used for meat, fish and vegetables, everything you’d need to cut in the kitchen.
To read more about the Gyuto visit this page: link
One of the most used knives by chefs, the petty knife can be used for a wide range of tasks that requires more finesse and control. Due to its smaller size compared to the other chef’s knives such as the Gyuto or Bunko knives, the Petty is often used for peeling or cutting fruit, trimming the fat off meat and even tasks like deboning chicken. Its fine tip is ideal for coring fruit. Its shorter blade ensures finer wielding for tasks like removing the silverskin from tenderloins, skinning and slicing salmon sashimi, and various off-board/in-hand cutting.
To read more about the Petty visit this page: link
The Koi Knives’ Bunka has a total weight of 0.5kg. With a light handle yet a heavy blade the Bunka was designed to have a swing to it and uses gravity to its advantage when used for tasks that requires a degree of force behind the chop. A signature characteristic of the Bunka is its ‘k-tip’, a ‘reverse tanto’ angled tip, this sharper tip allows for finer tasks such as scoring vegetables, light butchering work, and removing the fat and sinew off meat. The straight edge of the blade on the other hand is highly suited to rapid chopping styles such as tap-chopping and push/pull cutting techniques. This heavy blade makes light work of mincing meat and chopping thin slices of vegetables, fruit, fish, meat and cheese. The thicker spine of 32mm paired with its specially designed dimpling on the blade also prevents high-starched vegetables from sticking to blade. The wideness of the blade is also optimal for assisting in scooping food up from the board. A true and sturdy powerhouse of a knife in the kitchen!
To read more about the Bunka visit this page: link
The Australian twist on Japanese tradition:
In the dry Adelaide Hills, as the bright noon reaches its zenith and the sun glints off the rippling bevel of the meticulously crafted blade the first of the Koi Knives was born. It was a unique idea made in the unique timezone (UTC +9:30) of South Australia. Traditional Japanese knives made with Japanese steel but with the highest Australian craftsmanship. A company created by two school friends Shannon and Ramon, they sought to create a quality Australian product. All Koi Knives are made with high-carbon Damascus Steel (AUS10), its higher carbon content lends its crisp sharpness yet being a form of stainless steel it is more durable than traditional pure carbon-steels.
Koi knives’ signature handles:
Pairing tradition with new innovation is the resin-infused local woods that make up the unique Koi Knives’ handles. Each handle is one of a kind and cannot be replicated. The wood is sourced locally in South Australia’s wine region and varies from the wood from olive trees to Shiraz grapevines.
After each use:
Simply wipe down in warm soapy water, dry and place on a knife rack away from humidity. Job done!
Long term maintenance:
Koi Knives are made with Damascus Steel (AUS10) and therefore has a higher carbon content than the average Western kitchen knives. This lends the knives their particular long lasting sharpness, however they also like to be kept dry when not in use and should not be exposed extensively to heat, hot water or ambient high humidity. They should most definitely never be put into the dishwasher or other such nonsense. Each knife was made with love, so please take care of them for us!
Knives made with Damascus Steel are harder at the edge, this means less honing is needed but should instead be professionally sharpened and ideally with a whetstone. Depending on frequency of use, the knife may need to be sharpened by a professional every 3-6 months for most people. We have an extensive list of sharpeners we can recommend in every state if you’d like to contact us.
Similarly, the handle was crafted with resin and coated with a polish that also should not be soaked in hot water. Extended exposure to hot water may damage the polish on the handle that is the protective shield for the wood and resin. Over the years, if the handle starts to look a bit dull a small amount of furniture polish may be used to buff back the shine.
For more information on knife maintenance please see our page: https://www.koiknives.com/pages/maintenance
The Japanese Knives Starter Collection
Posted by Ramon Elzinga on