FAQ

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 of 150€ and above. 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.

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 help@kotaikitchen.com 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.

"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.

"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.

"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.

"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.

"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.