Nami

Nami

Nami means wave, and the name works twice over. It is in the steel — a VG10 core wrapped in 67 layers of Damascus that ripple down the blade in a feather pattern. And it is in the handle, inlaid with iridescent abalone shell that shifts between blue, green and violet depending on where you stand. Abalone is the inside of a sea snail's shell; every piece is a different fragment of a different animal, so no two Nami handles are the same and none of them can be.

Underneath the shine these are serious knives. The edges are ground to 8–12° per side — finer than most Western knives — which is what makes a ripe tomato give way without being squashed and a fillet of fish come off the skin in one piece. A thin edge is a trade: it cuts beautifully and it asks you to treat it properly.

Each blade is set into a tapered handle with a polished steel bolster and a steel cap at the butt, weighted so the balance point sits just forward of your index finger.

Where to start

The 8″ Gyuto is the all-rounder and the knife on the front of the range. The 7″ Santoku is the everyday chopper. The 5″ Utility is the one that quietly gets used most — bigger than a paring knife, smaller than a chef's knife, right for the jobs in between. Add the 6″ Boning knife if you break down meat or fish at home, the 8″ Bread knife for crusty loaves, and the 3.5″ Paring knife for close work. The seven-piece set covers the whole kitchen and includes a diamond sharpening steel.

Looking after them

Hand wash and dry immediately — dishwasher heat and detergent will dull the edge and lift the abalone inlay over time. Keep them off bone, frozen food and hard boards. Hone regularly; the fine edge comes back easily on a whetstone if you keep on top of it.