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Japanese Knives for Western Chefs

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

Japanese Knives for Western Chefs

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

Everyone knows Japanese knives are the best in the world, and the French are really, really into cooking. So why are there so few French chefs using them?

After moving from his hometown in France to Asia - and determined to continue his cooking passion - KOTAI founder Jeremie Plane set out to get the perfect chef knife but realized that the knife world was basically split in 2:

– On one side Japanese knives that were sharp and beautiful, but also very delicate and high-maintenance.

– On the other side Western knives that were durable and rust-resistant, but nowhere near as sharp as their Asian counterparts.

“I thought there had to be a better alternative. I got obsessed with the idea and started talking to countless bladesmiths, designers, steel engineers, professional chefs and regular home cooks. Some of them shared my frustration and joined the project.”

Two years and a million prototypes later, KOTAI was born: light, precise and razor-sharp like a Japanese knife yet stainless, durable and easy to maintain like a German knife.

In short, a Japanese knife for Western chefs.

The Most Important Tool in Your Kitchen

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

Unlike a cheaper knife, a high-quality knife will stay sharper longer, be more comfortable, last a lifetime, and in general, make cooking easier, safer and more fun.

And since you won’t have to replace it every couple of years, you’ll actually end up saving big.

Point is, it's a piece worth investing in. The problem is that chefs always had to compromise between sharpness and durability.

Until now.

Why do thousands of chefs trust Kotai?

See the Kotai difference for yourself

What makes a great knife?


Best of Both Worlds

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

Traditional Japanese knives are sharp, precise and beautiful, but prone to breaking, chipping and rusting.

Why do chefs have to choose and compromise?

KOTAI bridges the gap between Eastern and Western knifemaking to bring the best of both worlds into a single, hybrid design.

The end result? Light, precise and ultra-sharp like a Japanese knife; stainless, sturdy and very durable like a German knife.

The Kotai Balance

Achieving the right chemical balance in blade steel is a delicate balancing act: too much carbon creates a brittle knife prone to rusting, while too little means a blade that will dull fast.

With 3x the carbon content of the steel found in most knives counterbalanced by chromium, vanadium and molybdenum added to the alloy to make it tougher and stainless, the Japanese 440C steel blade is heat treated to HRC 59 hardness.

But really, what matters is the result: the sweet spot that’ll keep your knife strong and sharp over time with minimal maintenance.

The Kotai Balance

KOTAI Knives are all about balance


Balance of the Weight

Perfectly distributed between the handle and the blade for maximum comfort and minimum fatigue, even after a 12-hour shift.

Balance of the Blade Geometry

A hybrid of a German and a Japanese blade that allows both precise slicing and a rocking motion for easy mincing.

Balance of Tradition and Modernity

Taking the best of traditional craftsmanship and modern steel tempering technology to create the ultimate tool for chefs. Despite progress in technology and automation, nothing beats a hand-sharpened blade.

Handcrafted by Perfectionists, for Perfectionists

We spent three years obsessively testing and refining every little detail of the materials, design and manufacturing before creating a knife that we are all incredibly proud of.

And this was just the beginning.

From the selection of the steel to the final hand-sharpening and inspection, each knife goes through 138 steps over a period of 2 months in the hands of our third-generation expert bladesmiths.

And because we are so confident in the craft of our knifemakers, we decided to guarantee every single KOTAI knife, for life.

Aren't high-end knives hard to care for?

Some are, but not KOTAI.

The handle is made of a solid piece of black pakkawood, a stabilized wood ideal for its grip, water resistance and ability to age well.

Thanks to the blade’s unique steel alloy, you won’t need to worry about corrosion and chipping.

And the best part yet? With a hardness of HRC 59, you won’t have to sharpen it as often.

Spend less time taking care of your knife and more time cooking delicious food.

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

Amazon Verified Reviews


4.7 out of 5 Stars


Very sharp and well made. Cuts through pretty much everything I've thrown at it.



Light and terribly efficient, it is a must for such a price.



Super sharp, now my whole family naturally switched to this one and stopped using our older knives. Definitely recommended if you want something that will last.



All in all a great purchase and I have had much more expensive knives that don't work this well. Well recommended.



The product is exactly as described: a beautiful and high quality knife, the craftsmanship shows in the small details, you can tell it was handmade. Also super sharp! 10/10 :)



The hammered blade is really something to look at and I would say that the pictures don’t do it justice. Also feels great in my hand, nice balance and grip.



The wood handle feels really good in my hand, and the weight distribution is just perfect.



This product is fantastic, purchased it and didn't know what to expect. AND ALL I CAN SAY IS WOW!!!


No Risk, All Reward.

We're confident you’ll love your new KOTAI knife as much as we do. But we understand you may want to play it safe. So why not giving it a try, worry-free?


If anything ever happens to your knife, we'll replace it for the rest of your life.


Try it out. Slice, chop and mince everything you can. If you're not 100% happy, just send it back to us.

Order Now - Limited Time Offer

First 200 to order before August 31 receive 10% off


Only 68 knives left!