Complete Osaka Collection (6 Knives)
Our Ko-Bunka, functions similar to a petty or utility knife, with a compact blade length and curved blade edge. We find the added clearance under the handle, paired with the extra rigid K-Tip design gives it power and comfort in a smaller package. Don't be surprised when you find yourself reaching for this allrounder more than others.Our hammered Damascus Osaka Collection.
The complete 6 Knife K-Tip collection.
- Kiritsuke (Allrounder)
- Pankiri (Serrated Bread Knife)
- Ko-Bunka (Mini allrounder)
- Cleaver (Chopper)
- Honesuki (Boning Knife)
- Paring Knife (Intricate Knife)
The Kiritsuke
The boss of the kitchen. An allrounder with looks and power, you can swap out a Chef's knife or carver (or both) for this beauty. With a flatter profile than a traditional Chef's Knife, it excels at slicing and chopping, bringing extra heft through the spine to easily cut through any ingredient. Plus with the curved tip you still have plenty of leverage for roll cutting even larger items.
The Pankiri (Serrated Bread Knife)
To most people this is a bread knife (translated to "Pan" meaning bread and "Kiri " meaning cutter), with deadly serrations, 'reverse tanto' tip for piercing tough crusts, and plenty of clearance for your knuckles. We went for fine serrations on this blade, making it extra sharp, and easy to slice. You will appreciate the greater length for making longer cuts in sourdough loaves or portioning delicate pastries.
The Ko-Bunka
Our Ko-Bunka, functions similar to a petty or utility knife, with a compact blade length and curved blade edge. We find the added clearance under the handle, paired with the extra rigid K-Tip design gives it power and comfort in a smaller package. Don't be surprised when you find yourself reaching for this allrounder more than others.
The Cleaver
Our chopper is a real treat to use in the kitchen. The thicker spine, tall blade and boxy cleaver profile feels great in your hands, and drops through vegetables with no resistance. When test driving this collection, the chopper quickly became a standout for some of us, the weight and balance of the knife is super enjoyable to use. If you have lots of chopping to do for dinner, you cannot beat this knife.
The Honesuki
Honesuki's are the Japanese equivalent of a boning knife. This knife excels at poultry, seafood, and removing sinew and silver skin from larger cuts of red meat. The harder Japanese steel keeps the edge razor sharp for much longer, just avoid larger bones in lamb, pork and beef for best edge retention. With its angular profile, we also find it useful as a petty knife 'stand-in' when mincing garlic, shallots, and other small ingredients.
The Paring Knife
The workhorse of the collection. Our paring knife is a robust allrounder with comfortable grip for in-the-hand work. For extra control, you can rest your hand further up the blade using the reinforced K-Tip to peel onions, turn vegetables and slice fruits. Plus the hammered design lets food fall from the side of the blade, rather than clinging.
Description
The Kititsuke Specifications
Blade Length: 230mm (9.05") | Over All Length: 380mm (11.02") | Blade Thickness: 3mm (0.118") | Weight: 228g (8.04oz) | HRC: 60
The Pankiri Specifications
Blade Length: 243mm (9.56") | Over All Length: 393mm (15.47") | Blade Thickness: 3.2mm (0.125") | Weight: 210g (7.40oz) | HRC: 60
The Ko-Bunka Specifications
Blade Length: 140mm (5.51") | Over All Length: 290mm (11.41") | Blade Thickness: 2.2mm (0.086") | Weight: 157g (5.53oz) | HRC: 60
The Cleaver Specifications
Blade Length: 180mm (7.08") | Over All Length: 330mm (12.99") | Blade Thickness: 3.5mm (0.137") | Weight: 261g (9.20oz) | HRC: 60
The Honesuki Specifications
Blade Length: 135mm (5.31") | Over All Length: 285mm (11.22") | Blade Thickness: 1.4mm (0.055") | Weight: 137g (4.83oz) | HRC: 60
The Paring Specifications
Blade Length: 115mm (4.52") | Over All Length: 255mm (10.03") | Blade Thickness: 1.4mm (0.055") | Weight: 90g (3.17oz) | HRC: 60
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).
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.