KOTAI

While almost everything on the cutting board can be done with the chef knife, all precise, off-the-board cutting tasks are performed with the paring knife. It is mostly used to peel fruits and vegetables. ○ Handmade ○ Razor-sharp Japanese stainless steel ○ Rust-resistant ○ Hidden full tang ○ Perfectly balanced for comfort ○ Bamboo "Saya" (鞘) blade guard included ○ Sustainably-grown bamboo box

The Gyuto (牛刀) is the Japanese equivalent of the chef knife, nimble and well-balanced for a comfortable grip, able to cut anything except bones and frozen food. ○ Handmade ○ Razor-sharp Japanese stainless steel ○ Rust-resistant ○ Hidden full tang ○ Perfectly balanced for comfort ○ Bamboo “Saya” (鞘) - blade guard included ○ Sustainably-grown bamboo box

The Kiritsuke can perform versatile functions and is the favourite go-to knife for many Japanese chefs. ○ Handmade ○ Razor-sharp Japanese stainless steel ○ Rust-resistant ○ Hidden full tang ○ Perfectly balanced for comfort ○ Bamboo “Saya” (鞘) - blade guard included ○ Sustainably-grown bamboo box

Just like the common paring knife, the Bunka paring knife has a small blade with a flat profile; however, their blade tips are shaped very differently. Bunka knives are recognisable from their “reverse Tanto” profile, also called “K-tip”, which makes them more precise than a classic rounded blade. ○ Handmade ○ Razor-sharp Japanese stainless steel ○ Rust-resistant ○ Hidden full tang ○ Perfectly balanced for comfort ○ Bamboo “Saya” (鞘) - blade guard included ○ Sustainably-grown bamboo box

Damascus Steel Serrated Bread knife, 20 cm blade. After their chef knife and paring knife, chefs say that the knife they can’t live without is their bread knife. The Damascus Steel Serrated Bread blade is forged with AUS-10 steel, a premium steel that combines a high carbon content for hardness and edge longevity with the optimal amount of chromium to prevent oxidation. Japanese precision, Western robustness. The best of both worlds. * handmade * Ultra-sharp Japanese AUS-10 high-carbon stainless steel * Hidden full tang * Black pakkawood handle * HRC hardness: HRC 61 +/- 1 * Weight: 179g * Perfectly balanced * Stainless * Bamboo Saya (sheath or blade cover) included with each knife * Lifetime warranty If you’re trying to cut food with a hard “crust” without squashing the delicate inside, here’s a knife for that. Crusty bread, tomatoes, rolls, watermelon, pineapple... Whatever you throw at it, the Kotai bread knife will make neat slices of it, thanks to its serrated blade. Its 1.8 mm thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve their full flavour. Besides its aesthetic appeal, the “Tsuchime” (槌目) (hammered) pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade. Damascus steel is composed of a layer of very hard steel - here AUS-10 - for the cutting edge, surrounded by 66 successive layers of softer steel to protect the core layer. This type of blade makes it possible to combine the advantages of a very high carbon steel - the layer of AUS-10 at the heart of the blade reaches an HRC hardness of HRC 61 +/- 1 - with the advantages of “softer” steels, such as resistance to impact and corrosion. The blade thus forged from 67 layers of steel has an exceptional edge retention, while benefiting from increased durability and resistance to chipping. In addition to these mechanical properties, damascus steel is appreciated for its aesthetic qualities because no damascus blade will have exactly the same patterns; each knife is unique.

Serrated bread knife, 20 cm blade. After their chef knife and paring knife, chefs say that the knife they can’t live without is their bread knife. Japanese precision, Western robustness. The best of both worlds. * handmade * Ultra-sharp Japanese 440C high-carbon stainless steel * Hidden full tang * Black pakkawood handle * HRC hardness: 60 +/-1 * Weight: 167g * Perfectly balanced * Stainless * Bamboo Saya (sheath or blade cover) included with each knife * Lifetime warranty If you’re trying to cut food with a hard “crust” without squashing the delicate inside, here’s a knife for that. Crusty bread, tomatoes, rolls, watermelon, pineapple... Whatever you throw at it, the Kotai bread knife will make neat slices of it, thanks to its serrated blade. Besides its aesthetic appeal, the “Tsuchime” (槌目) (hammered) pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade. Its 1.8 mm thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve their full flavour. Forged with Japanese 440C high-carbon stainless steel, the KOTAI bread knife's blade will stay sharp up to 10 times longer than other knives. 440C combines a high carbon content for hardness and edge retention with the optimal amount of chromium for corrosion resistance. Hidden full tang - KOTAI blades extend all the way to the bottom of the handle - for superior durability and balance.

The Gyuto is the Japanese equivalent of the chef knife, nimble and well-balance for a comfortable grip, able to cut anything except bones and frozen food. Hybrid between a Japanese and a German blade profile, the slightly curved belly allows a rocking motion for effortless chopping and mincing while the lowered tip makes precision work easier.

Just like the common Petty knife, the Bunka Petty has a medium-sized blade with a flat profile; however, their blade tips are shaped very differently. Bunka knives are recognisable from their “reverse Tanto” profile, also called “K-tip”, which makes them more precise than a classic rounded blade. ○ Handmade ○ Razor-sharp Japanese stainless steel ○ Rust-resistant ○ Hidden full tang ○ Perfectly balanced for comfort ○ Bamboo “Saya” (鞘) - blade guard included ○ Sustainably-grown bamboo box

The Kiritsuke chef knife (切付包丁) is a hybrid of the Gyuto and Yanagiba, two distinct Japanese chef knives. It is longer than the Gyuto, but unlike the Yanagiba, it has an angled point also called “reverse Tanto” or “K-tip”. ○ Handmade ○ Razor-sharp Japanese stainless steel ○ Rust-resistant ○ Hidden full tang ○ Perfectly balanced for comfort ○ Bamboo “Saya” (鞘) - blade guard included ○ Sustainably-grown bamboo box

The name Santoku means “three virtues” (三徳包丁) in Japanese, as its versatile blade is ideal for chopping vegetables and fruits, slicing through meats, and preparing fish. ○ Handmade ○ Razor-sharp Japanese stainless steel ○ Rust-resistant ○ Hidden full tang ○ Perfectly balanced for comfort ○ Bamboo "Saya" (鞘) - blade guard included ○ Sustainably-grown bamboo box

Damascus Steel Cleaver, 19 cm blade. Often called Chinese cleaver (中華包丁 chukabocho), its broad blade is ideal for cutting large chunks of meat, preparing spare ribs or quickly chopping hard vegetables without tiring your wrist. Damascus Steel Cleaver blade is forged with AUS-10 steel, a premium steel that combines a high carbon content for hardness and edge longevity with the optimal amount of chromium to prevent oxidation. Japanese precision, Western robustness. The best of both worlds. * handmade * Ultra-sharp Japanese AUS-10 high-carbon stainless steel * Hidden full tang * Black pakkawood handle * HRC hardness: HRC 61 +/- 1 * Weight: 339g * Perfectly balanced * Stainless * Bamboo Saya (sheath or blade cover) included with each knife * Lifetime warranty The flat surface of the blade also makes a great tool for crushing garlic, nuts or ginger. Plus, its wide blade gives it the ability to scoop up your chopped and sliced ingredients safely and transfer them to a container or pan. Its 2.5 mm thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve their full flavour. Besides its aesthetic appeal, the “Tsuchime” (槌目) (hammered) pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade. Damascus steel is composed of a layer of very hard steel - here AUS-10 - for the cutting edge, surrounded by 66 successive layers of softer steel to protect the core layer. This type of blade makes it possible to combine the advantages of a very high carbon steel - the layer of AUS-10 at the heart of the blade reaches an HRC hardness of HRC 61 +/- 1 - with the advantages of “softer” steels, such as resistance to impact and corrosion. The blade thus forged from 67 layers of steel has an exceptional edge retention, while benefiting from increased durability and resistance to chipping. In addition to these mechanical properties, damascus steel is appreciated for its aesthetic qualities because no damascus blade will have exactly the same patterns; each knife is unique.

Cleaver, 19 cm blade. Often called Chinese cleaver (中華包丁 chukabocho), its broad blade is ideal for cutting large chunks of meat, preparing spare ribs or quickly chopping hard vegetables without tiring your wrist. Japanese precision, Western robustness. The best of both worlds. * handmade * Ultra-sharp Japanese 440C high-carbon stainless steel * Hidden full tang * Black pakkawood handle * HRC hardness: 60 +/-1 * Weight: 335g * Perfectly balanced * Stainless * Bamboo Saya (sheath or blade cover) included with each knife * Lifetime warranty The flat surface of the blade also makes a great tool for crushing garlic, nuts or ginger. Plus, its wide blade gives it the ability to scoop up your chopped and sliced ingredients safely and transfer them to a container or pan. Besides its aesthetic appeal, the “Tsuchime” (槌目) (hammered) pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade. Its 2.5 mm thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve their full flavour. Forged with Japanese 440C high-carbon stainless steel, the KOTAI cleaver's blade will stay sharp up to 10 times longer than other knives. 440C combines a high carbon content for hardness and edge retention with the optimal amount of chromium for corrosion resistance. Hidden full tang - KOTAI blades extend all the way to the bottom of the handle - for superior durability and balance.

The name Santoku means “three virtues” (三徳包丁) in Japanese, as its versatile blade is ideal for chopping vegetables and fruits, slicing through meats, and preparing fish. ○ Handmade ○ Razor-sharp Japanese stainless steel ○ Rust-resistant ○ Hidden full tang ○ Perfectly balanced for comfort ○ Bamboo “Saya” (鞘) - blade guard included ○ Sustainably-grown bamboo box

Just like the common Santoku (三徳包丁), the Bunka has a tall and flat blade profile; however, their blade tips are shaped very differently. Bunka knives are recognisable from their “reverse Tanto” profile, also called “K-tip”, which makes them more precise than a classic rounded blade. ○ Handmade ○ Razor-sharp Japanese stainless steel ○ Rust-resistant ○ Hidden full tang ○ Perfectly balanced for comfort ○ Bamboo “Saya” (鞘) - blade guard included ○ Sustainably-grown bamboo box

The Fillet knife features a narrow and flexible blade, ideal to precisely fillet a fresh fish. ○ Handmade ○ Razor-sharp Japanese stainless steel ○ Rust-resistant ○ Hidden full tang ○ Perfectly balanced for comfort ○ Bamboo “Saya” (鞘) - blade guard included ○ Sustainably-grown bamboo box

Just like the common Santoku (三徳包丁), the Bunka has a tall and flat blade profile; however, their blade tips are shaped very differently. Bunka knives are recognisable from their “reverse Tanto” profile, also called “K-tip”, which makes them more precise than a classic rounded blade. ○ Handmade ○ Razor-sharp Japanese stainless steel ○ Rust-resistant ○ Hidden full tang ○ Perfectly balanced for comfort ○ Bamboo “Saya” (鞘) - blade guard included ○ Sustainably-grown bamboo box

The fillet knife features a narrow and flexible blade, ideal to precisely fillet a fresh fish. Specifically designed to fillet fish, the fillet knife features a thin, long and flexible blade which moves easily along the backbone and under the skin of fish.

Just like the common paring knife, the Bunka paring knife has a small blade with a flat profile; however, their blade tips are shaped very differently. Bunka knives are recognisable from their “reverse Tanto” profile, also called “K-tip”, which makes them more precise than a classic rounded blade. ○ Handmade ○ Razor-sharp Japanese stainless steel ○ Rust-resistant ○ Hidden full tang ○ Perfectly balanced for comfort ○ Bamboo “Saya” (鞘) - blade guard included ○ Sustainably-grown bamboo box

Just like the common Petty knife, the Bunka Petty has a medium-sized blade with a flat profile; however, their blade tips are shaped very differently. ○ Bunka knives are recognisable from their “reverse Tanto” profile, also called “K-tip”, which makes them more precise than a classic rounded blade. ○ Handmade ○ Razor-sharp Japanese stainless steel ○ Rust-resistant ○ Hidden full tang ○ Perfectly balanced for comfort ○ Bamboo “Saya” (鞘) - blade guard included ○ Sustainably-grown bamboo box

While almost everything on the cutting board can be done with the chef knife, all precise, off-the-board cutting tasks are performed with the paring knife. ○ It is mostly used to peel fruits and vegetables. ○ Handmade ○ Razor-sharp Japanese stainless steel ○ Rust-resistant ○ Hidden full tang ○ Perfectly balanced for comfort ○ Bamboo “Saya” (鞘) - blade guard included ○ Sustainably-grown bamboo box