NAMI

NAMI: wavy damascus and ebony

NAMI is an invented name ("wave" in Japanese) that describes what defines the series: every blade of 67-layer damascus steel is forged and hammered until the pattern runs across the steel like a wave. At the core is 10Cr15CoMoV steel at 60 HRC for a long-lasting edge.

The octagonal handles of dark ebony sit snugly in the hand and give every knife in the series a calm, elegant line. The shape and name are inspired by traditional Japanese kitchen knives.

Which NAMI knife suits you?

The santoku knife is the all-rounder for vegetables, meat and fish. The bunka knife, with a 21 cm blade and kiritsuke tip, brings more length and precision. For sashimi, salmon and roasts there's the long sakimaru knife. The utility knife and paring knife handle all the small jobs.