Kotai, Japanese sharpness and Western robustness

What is Kotai?

kotai bridges the gap between traditional Asian and Western cutlery art. Light, precise and ultra-sharp like a Japanese knife, but stainless, robust and easy to maintain like a German knife. All the advantages without the disadvantages, no compromises.

KOTAI's mission is to empower chefs to turn their ideas into reality and express their creativity in the kitchen, by providing them with inspiring and reliable tools.

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How are Kotai knives made?

Knives KOTAI are all handcrafted withjapanese steel high end of Aichi. Some of their models are finished directly to Seki in Japan, the knife capital of the world. Others are assembled by their expert cutlers at YangJiang, the cutlery capital of China for more than 1500 years.

They are fortunate to be able to count on a team of knife experts whose families have practiced this profession for many generations.

Their knives are made by combining traditional manufacturing methods with advanced technological processes such as vacuum heat treatment and cryogenic cooling, in order to optimize the mechanical properties of the steel.

Every KOTAI knife has undergone rigorous quality control and will not leave their factory until it has been manually checked by three different inspectors.

That's why they stand behind their products 100% and are proud to offer a lifetime warranty if your KOTAI knife does not meet your expectations.

Bestsellers from Kotai

Kiritsuke chef's knife – 210 mm blade

Le Kiritsuke can perform versatile functions and is the couteau favorite of many Japanese chefs.

In fact, in most large restaurants, only the head chef is allowed to use it, which is why the Kiritsuke is often seen as a symbol of know-how and status.

KOTAI's Kiritsuke is made of Japanese 440C, a premium steel that balances a high carbon content for hardness, sharpness and edge retention with the perfect amount of chromium to prevent corrosion.

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Gyuto chef's knife – 200 mm blade

gyōto means 'ox knife'. A medium sized kitchen knife designed for cutting meat and large vegetables. The version “Tsuchime«  槌目(hammered) features a hand-hammered blade.

Aesthetically appealing and functional, the hammered pattern creates tiny air pockets between the blade and the food being cut.

This Japanese ancestral method reduces drag, preventing food from sticking to the blade.

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Santoku chef's knife - 170 mm blade

Le Bunka Santoku can perform many functions and is the couteau favorite of many Japanese chefs.

The term santoku literally means "three good things" in relation to the tasks usually carried out in the kitchen, namely: slicing, chiseling, mincing. It is a perfect tool for cutting both meat, fish and vegetables with the exception of bones and frozen foods.

KOTAI's Bunka Santoku is made of Japanese 440C, a premium steel that balances a high carbon content for hardness, sharpness and edge retention with the perfect amount of chromium to prevent corrosion. The Bunka Santoku knife is the more traditional equivalent of the Santoku; it is at the tip that the two knives differ.

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