Japanese BBQ Collection
A stunning Japanese knife collection with Australian wooden handles which will give your nightly dinners a lift :)These blades are sharper and lighter which aids those looking for a more intricate set of tools.
If you want a random collection of different colors just let us know in the notes and we will contact you to confirm.
Enjoy your Australian handle + Japanese blades. The Japanese knife collection at Koi Knives.
Blade Length: 175mm (6.88") | Over All Length: 325mm (12.79") | Blade Thickness: 1.8mm (0.070") | Weight: 180g (6.34oz) | HRC 58-60
"Na" meaning "Vegetable" and Kiri meaning "to cut" the Nakiri is the knife used for chopping vegetables. The Nakiri knife has a flat blade edge and may appear to look like meat cleaver however when you peer down at the spine of the blade you will notice it is a very slim blade built to chop through vegetables with speed and precision.
Blade Length: 260mm (10.23") | Over All Length: 370mm (14.56") | Blade Thickness: 2.8mm (0.11") | Weight: 215g (7.58oz) | HRC 58-60
The Sujihiki knife is a long sharp blade specifically built for slicing. The sharpness and length of the blade on a Sujihiki (similar to Yanagiba) allows its holder to slice through a large piece of fish or steak in a single motion.
Blade Length: 185mm (7.28") | Over All Length: 335mm (13.18") | Blade Thickness: 3.2mm (0.125") | Weight: 240g (8.46oz) | HRC 58-60
The Bunka knife is a utility knife that is crafted from strong, thick Japanese steel. The hammered side of the blade also reduces stickiness from starchy vegetables like potato and pumpkin making it the perfect knife for many types of preparation.
All blades are high carbon AUS10 67 layer Damascus Japanese steel.
The handle wood was sourced from McLaren Vale, the wine region around 40km South of Adelaide. Exactly where we cannot say (our secret shed) then stabilizes and infuses the handles with resin before inserting on top of the blade. We choose from the trees in the area - olive wood, Shiraz grapevines whatever needs to be chopped.
The Damascus steel (AUS10) comes from its Japanese source, Aichi (not far from Nagoya) and it is finished with an ultra-sharp blade edge to assist chopping and slicing.
For Australian customers:
We offer $9 flat-rate Shipping Australia-wide.
For all domestic orders, we use Australia Post where current delivery times are 2 to 5 days.
If the knife is for a birthday, give us a call and we will upgrade to express for no additional cost.
For overseas customers:
We offer $29AUD flat-rate shipping for all regions (larger orders are rewarded by keeping the shipping cost fixed).
For overseas shipping, we use DHL or TNT, the two biggest transport companies in the world (The German's versus the Dutch). Delivery times tend to vary from a week to a month, however we do provide tracking information for clarity.
Any issues or problems let us know. If it doesn't arrive then we will refund you or re-make and re-send.
Koi knives are made by a small team passionate about what they make.
We do not have a full warranty for everything.
We make the knife and we are responsible for how the product is made. If there are any product issues related to how it’s made we take full responsibility.
Once you take the knife you are responsible for looking after it. To be clear we look at how other passionate makers work with their clients - like those who make Ferraris.
If you invest in a Ferrari you need to take care of it, wash it, service every so often. You need to treat it with love, with the same passion it was made.
If you buy a Ferrari, ignore reading the manual, drive around your local cow farm through the mud and undulating landscape. Leave it by the seaside where the salt comes in from the sea. Don’t service your car. What will happen?
Can you bring it back to the car dealership 6 months later and ask for a refund? What would they do??
We are no different. If it’s a product problem we will fix it or we will replace it at no charge. If you don’t look after your knife then it’s your responsibility. If it needs to be fixed (due to the negligence of the knife holder) then we will tell you what is costs.
Hopefully this makes sense.
Please care for your knife with the passion that your knife is made with.
A very good question. Here's a short answer.
What not to do?
Don't put it in the dishwasher or leave it in a sink full of water as this can lead to corrosion. We also recommend against cutting on a glass chopping board as this is terrible for the blade (can lead to chipping).
What to do?
Our knives have a high carbon concentration meaning they are harder at the edge. This means less honing is needed (i.e. sharpening with your rod at home or in the kitchen).
With this type of steel you should have it sharpened by a sharpener (ideally on a whetstone to stop the steel heating). How often varies depending on usage however most people do it every 3-6 months.
To summarise, less honing and more stoning.
If you need help finding a sharpener near you, give us a bell and we will do our best to assist.
Tax for Australian customers:
Australia is easy. We charge 10% GST (which is included in the price).
Tax for overseas customers:
Rest of the world is a little more complicated. To date, we have experienced very few tax issues at customs however we're happy to talk with you if you're unsure (and we can pass on what has happened for knives sent to the same region in the past).
Buy it with
An edge in the kitchen
Edge retention is crucial for keeping your knives razor sharp. We choose rock-hard steel at 60-61HRC to ensure your edge is Hattori Hanzō sharp out of the box, and keeps its edge for much longer than other knives.
Quality Japanese Engineering
Our blades are forged in Japan by Aichi Steel. We select AUS10 steel for its high carbon content, corrosion resistance and quenched hardness. This results in a knife with incredible sharpness, balance and toughness.
Insatiable foragers and tinkerers
We gather symbolic and interesting woods from our surroundings to make unique handles. Each piece carries a story and origin, set into coloured resin to create functional art in your kitchen.