Pakka Knives

Gyuto, Santoku, Cleaver, Serrated Bread, Fillet Knife, Paring knife… The collection offers a selection of 6 blades to answer all your needs.

Whether you are right-handed or left-handed, the round pakkawood handle, polished by hand, allows you to cook with confidence thanks to a firm and comfortable grip offering superior control and a smooth cutting experience with each use.

Pakka Knives

Your Questions, Answered

Why choose pakkawood?

Pakkawood, or pakka wood, is often used in the design of kitchen utensils because it offers several advantages.Its texture feels comfortable in hand and doesn’t slip, even when wet, unlike steel handles.

In addition, it is less prone to rotting or swelling than traditional wood and won’t splinter. Pakkawood ages well over time, making it a logical choice for durable and robust knives.

What are the advantages of 440C steel?

440C steel from Aichi Steel is a high-carbon Japanese stainless steel: it is much less prone to rust than carbon steel. In addition, its heat treatment (also known as “tempering”) allows KOTAI knives to reach a hardness of HRC 60 ±1 without compromising toughness or impact resistance.

→ Learn more.

What’s the difference between single-layer steel and Damascus steel?

Damascus steel provides a sharper edge while also protecting the knife from impacts thanks to multiple layers of steel wrapped around a central core. However, this manufacturing method is more expensive and time-consuming compared to a single-layer steel blade, which is still perfectly suitable for home or professional use.

→ Which type of steel should you choose?