Tsubame Collection

Explore the world of KOTAI with the brand new range of knives from the Tsubame (燕, swallow) collection, specially designed for the most demanding chefs.

Tsubame Collection

Your Questions, Answered

Where are the knives made?

The Tsubame range is manufactured in the city of the same name, in northern Japan. It is one of the country’s most renowned knife-making centers.

What are the advantages of high-carbon stainless steel?

High-carbon steel allows for an exceptionally sharp and long-lasting edge, but it can be more prone to rust or oxidation.

That’s why KOTAI favors a high-carbon stainless steel alloy: it combines the razor-sharp edge of high-carbon steel with the corrosion resistance of stainless steel to prevent rust.

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What is the purpose of hammering on kitchen knife blades?

The tsuchime hammered finish creates small air pockets that reduce food sticking to the blade, making cutting easier and cleaner. It also adds an aesthetic element to the knife.

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