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Kotai × Escoffier

KOTAI is an independent knifemaker, dedicated to handcrafting high-end knives for F&B professionals.

The combination of the finest materials with the art of traditional Japanese craftsmanship results in a handmade knife that will last a lifetime.

The exclusive collection KOTAI x Escoffier is designed for the specific needs of demanding chefs, around the values of performance and excellence.

Only left to order!

The KOTAI x Escoffier collection can only be pre-ordered until 30 July 2018. Your order will be shipped to your preferred address 2 months after the end of the pre-order period.
Limited stock available.

Gyuto - Hand Hammered

The “Tsuchime” (hammered) version features a hand-hammered blade. Besides the aesthetic appeal, the 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.

Blade: Japanese 440C high-carbon stainless steel

Length: 20 cm blade

Weight: 220 g

Thickness at the spine: 2.2 mm

Gyuto - Classic

The classic version is light and nimble, yet well-balanced and firm in the hand. Its thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve their full flavor.

Blade: Japanese 440C high-carbon stainless steel

Length: 20 cm blade

Weight: 180 g

Thickness at the spine: 1.9 mm

Kiritsuke

The “Kiritsuke” is a very special knife, a hybrid between a Yanagiba and a Usuba. It can perform versatile functions and is the favorite go-to knife of many Japanese chefs. In fact, in most Japanese fine restaurants only the head chef is allowed to use them, therefore the Kiritsuke is often considered to be a symbol of expertise and status.

Blade: Japanese AUS-8 high-carbon stainless steel

Length: 20 cm blade

Weight: 235 g

Thickness at the spine: 2.2 mm

Paring Knife

The smallest of the family, the paring knife is extremely useful, coming close second after the chef knife for its frequency of use. Nearly everything on the cutting board can be done with the chef knife, while all precise, off-the-board cutting tasks are performed with the paring knife.

Blade: Japanese 440C high-carbon stainless steel

Length: 10 cm blade

Weight: 85 g

Thickness at the spine: 2 mm

Leather knife roll-up

Ideal for chefs that are always on the go or simply want a convenient and safe way to carry up to 8 different knives. Built with ultra-resistant waxed canvas and full-grain leather, the KOTAI x Escoffier travel knife bag is made to last and follow great chefs as they progress in their careers. Easy to open and close with copper rivets, addition of a large zipper pocket to store accessories. The knives are protected by the waxed canvas and cotton lining, and they are securely held to ensure that they will not move and get damaged during transportation.

12 oz. waxed canvas

11.5 oz. cotton canvas lining

7 oz. top-grain leather straps and handle