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Japanese Sharpness, Western Robustness

We combined the best of both worlds, so you don’t have to settle.

The perfect gift for any chef

With KOTAI’s gift card, now you can bring a smile to the culinary enthusiast in your life. Help their dream come true by letting them unleash their inner chef.

Free Engraving

Personalise your kitchen experience with KOTAI's free engraving service. Whether it's your name or a special message to a loved one, make it yours with a customised knife. Make it personal. Make it yours.

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Great cooking starts with having the right utensils, and as all chefs agree, none is more important than the knife.

Get a KOTAI knife; get a lifetime of safe, effortless and beautiful cooking.

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High-end 440C Japanese steel is used by third-generation expert bladesmiths to handcraft flawless, durable and beautiful knives.

Each KOTAI knife requires 138 steps and over 2 months to be made before going through rigorous testing.

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Japanese knives are sharp, precise and beautiful, but fragile, prone to chipping and oxidation.

Western knives are sturdy, durable and rust-resistant, but lack the acute blade edges and nimbleness of their Asian counterparts.

We believe that you should not have to choose.

KOTAI offers you the best of both worlds, so you don't have to compromise.

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Hear it from the pros


Pacific Club

Knife experts at the service of gastronomy experts.

Robert Fontana, Executive Chef, Pacific Club Hong Kong

Pici Pasta Bar

1. Heavy duty
2. Sexy design
3. Safe & trustworthy

Davide Borin, Executive Chef, Pici Group

Clarance Hotel

Powerful knife, yet very comfortable and precise. I always have it right beside me

Thibaut Gamba, Michelin Star chef at La Table (5-star hotel Clarance), Lille, France


The handle feels great in my hand, it is well-balanced and I love the hammered pattern on the blade. Very good craftsmanship.

Philippe Colinet, Twice Michelin Star chef at L’Olivier (5-star hotel La Bastide), Saint-Tropez, France

When a chef invests in a blade, it must follow him all his life. That is why we work with KOTAI knives.

Disciples d’Escoffier, world’s largest chefs association

The blade is great, the handle feels superb in my hand, beautiful finish and very, very good craftsmanship.

Vincent Leroux, Executive Chef, The Drawing Room, St Regis HK (5-star hotel)

I am speechless! The knife is spectacular!

Francesco Arena, Executive Chef, Maison B Hotel, Rimini, Italy (4-star hotel)

Frequently asked questions

Where does KOTAI ship?

KOTAI ships worldwide, from our warehouse in France.

We cover duties and taxes for shipments to all EU countries + USA. Customers from these countries will not have to pay additional fees beyond the product price.
Orders from DOM-TOM region will need to bear the duties and taxes often called as “octroi de mer” as it is not a part of the EU Customs Union.
Orders from other countries such as the UK, Switzerland, Canada and most of the countries may be asked to pay duties by their local customs.

We offer free shipping on all orders. By using top-tier courier services, we can ensure that your package will arrive in a safe and timely manner.

Shipping typically takes 1-3 business days. You will receive a tracking number shortly after placing your order.

What is the “KOTAI Lifetime Warranty”?

We believe that a good knife should be a chef's trusted partner for life.

That is why we are proud to stand behind our knives with a lifetime warranty.

If you find that your knife has any manufacturing defect, you may contact us at and we will repair or replace it for free.

On top of the lifetime manufacturing warranty, you can benefit from the protection of a 90-day money-back warranty in case your KOTAI knife does not live up to your expectations.

Try a KOTAI knife risk-free and return it within 90 days if you do not like it. No questions asked.

Why is the blade hammered?

"Tsuchime" (槌目), meaning hammered in Japanese, is a traditional knife-making method in which the blade is given a distinctive texture through repeated hammering.

This texture helps prevent the food being sliced from sticking to the blade, because it creates pockets of air between the blade and slices of food.

Having rounds of potatoes or carrots sticking to the blade can make kitchen worktops messy and cooking less enjoyable. For faster and more precise cooking, more and more Japanese and Western chefs are adopting tsuchime blades.

Just like chefs and their cooking style, each tsuchime pattern is unique. There will be no other knife identical to yours.

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