Looking for the three best knives in the Hammered series to begin your culinary journey? Or just after three different knives that'll cover a variety of tasks in the kitchen? 

The 3 Piece Hammered Starter Kit is where we recommend you begin. 

For the smaller and more intricate tasks we have The Paring Knife. Need a shorter blade to cut the florents off a head of cauliflower? Preparing the kids' lunches and cutting grapes and strawberries? Or trying your hand at an intricate tomato rose? This is when The Paring Knife is in its' element. Small in the hand, yet sharp enough for any task. 

Looking for a larger all-rounder that will handle any task whether it be fruit, veg, or meat? The Gyuto is your go to. A new take on our most popular knife, the Gyuto is the Chef's Knife we at Koi usually turn to in the kitchen - for stir fries, cassaroles, roasts, any kitchen creation, turn to The Gyuto.

Lastly, we have The Bunka. How can we describe The Bunka in 5 words?
The Bunka is a beast.
Need a bit of extra heft in the kitchen? The Bunka is your chopping champion. Designed to tackle more difficult tasks like getting through pumpkins, potatoes, and watermelons, but with a blade angle of 15°, your cuts will still be nice and fine.  

Specs

Paring Knife
Blade Length: 128mm (~5 inches) | Blade Height: 30mm (1.18 inches) | Spine Width: 1.9-2.1mm (.08 inch) | Full Length: 250mm (9.8 inches) | Weight: 138 grams (4.86 oz)

Gyuto Knife
Blade Length: 220mm (~8.5 inches) | Blade Height: 49mm (1.9 inches) | Spine Width: 1.9-2.1mm (.08 inch) | Full Length: 350mm (~14 inches) | Weight: 218 grams (42oz)

Bunka Knife
Blade Length: 196mm (~7.5 inches) | Blade Height: 58mm (2.28 inches) | Spine Width: 1.9-2.1mm (.08 inch)| Full Length: 350mm (12.9 inches) | Weight: 237 grams (8.3oz)

Blade - 3 Steps to Blade Perfection

Our three step approach to marry art with functionality. Slice, Slide & Separate.

Step 1 - Slice

The edge of the knife (part 1) is the core of the blade. This is the hardest steel section with a sharp 15 degree angle to allow it to effortlessly slice into whatever is being cut, chopped or sliced. For knives we are using VG10 which helps retain the hard edge for long periods.

Step 2 - Slide

Section two is 33 layer steel (each side - 66 in total (67 when you add the core)) which allows the ingredient which has been sliced to slide through on it's journey to the table. The shiny layer is created with a small addition of nickel which allows the holder to observe the layering effect and the wonder of multiplayer steel.

Step 3 - Separate

As we approach the top of the blade (the spine) we start to add hammered ripples (created in a mold). This section creates air pockets which helps separate the ingredient being sliced from the knife.