1. Paring knife - 9 cm hammered knife 2. Gyuto (knife chef) - 20 cm hammered knife 3. Bread/pastry knife - 20 cm Crated hammered knife
* 100% handmade * Ultra-sharp Japanese 440C High-carbon stainless steel * Hidden full tang * Black Pakkawood handle * HRC Hardness: 60 +/- 1 * Perfectly balanced * Stainless steel * Bamboo saya (sheath or knife cover) included with each knife * Lifetime warranty
Sharpened to a double bevel grind that gives the edge an optimal 15 ̊ angle per side (versus 20-25 ̊ for most Western knives), Kotai knives perfectly balance extreme sharpness and blade.
Their 1.8 mm thin blades (1.5 for the paring knife) allow precise and sharp cuts, never crushing even the most delicate foods to present their full flavor.
In addition to its aesthetic appeal, the "tsuchime" (槌目) (hammered) pattern creates small air pockets between the knife and the food being cut. This ancestral Japanese method reduces resistance, preventing food from sticking to the knife.
Combined with Japanese 440C high carbon stainless steel, all Kotai knives stay sharp up to 10 times longer than other knives. 440C combines high carbon for hardness and edge retention with the optimum love of chrome for corrosion resistance.
Hidden Full Tang - Kotai Blades extend all the way to the bottom of the handle - for superior durability and balance.
