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Cleaver (Chinese Chef's Knife) - Pakka Collection - 190 mm blade Cleaver (Chinese Chef's Knife) - Pakka Collection - 190 mm blade Cleaver (Chinese Chef's Knife) - Pakka Collection - 190 mm blade Cleaver (Chinese Chef's Knife) - Pakka Collection - 190 mm blade Cleaver (Chinese Chef's Knife) - Pakka Collection - 190 mm blade

Cleaver (Chinese Chef's Knife) - Pakka Collection - 190 mm blade

€170.00

Japanese Sharpness, Western Robustness.

    • DESCRIPTION

        Often called Chinese cleaver (中華包丁), the Cleaver knife's broad blade is ideal for cutting large portions of meat, prepare spare ribs or quickly chopping hard vegetables without tiring your wrist.

      • Handmade
      • Razor-sharp Japanese stainless steel
      • Rust-resistant
      • Hidden full tang
      • Perfectly balanced for comfort
      • Bamboo "Saya" (鞘) - blade guard included
      • Sustainably-grown bamboo box

    • SPECIFICATIONS

      Blade length / Total length
      19 cm (7.5") / 32 cm (12.5")
      Blade material
      440C high-carbon stainless steel
      Blade type
      Double bevel
      Weight
      294 g (10.4 oz)
      Blade hardness
      HRC 60 +/-1
      Thickness at the spine
      2.5 mm
      Steel heat treatment
      Cryogenic
      Blade angle
      15˚, 50/50 symmetrical grind
      Handle material
      Pakkawood

    • MAINTENANCE

      * Do not cut on hard surfaces (metal, ceramic, marble)
      * Use a wooden or soft plastic cutting board
      * Do not cut bones or frozen foods
      * Hand-wash and dry quickly after use
      * Do not wash in dishwasher, do not soak, or leave in a wet sink

    90 days money-back guarantee

    Lifetime international warranty

    Free worldwide shipping for orders > 150€

    CHARACTERISTICS

    Rediscover Cooking

    Rediscover the art of cooking with KOTAI knives. Experience the sharpness and precision of handcrafted blades made from the finest materials. Elevate your culinary creations to new heights with the perfect combination of tradition and modern innovation.

    Lasting Performance

    440C has more than 2x the carbon content than other premium steels. The blade, heat treated to HRC 60 +/- 1 hardness, keeps its razor-sharp edge cut after cut.

    Ergonomically Engineered

    The perfect weight distribution and hand-polished pakkawood handle have been designed for you to cut effortlessly through the toughest food without compromising on comfort.

    The flat surface of KOTAI's Cleaver makes it a great tool for crushing garlic, nuts or ginger. Its wide blade also allows you to scoop up chopped and sliced ingredients and transfer them safely to a container or a pan.

    Forged with Japanese 440C high-carbon stainless steel, its blade will stay sharp up to 10 times longer than other knives. 440C combines a high carbon content for hardness and edge retention with the optimal amount of chromium for corrosion resistance.

    CHEF TESTIMONIALS

    Comfortable and well-balanced. I love the hand-hammered pattern on the blade. Excellent craftsmanship.

    - PHILIPPE COLINET, three times Michelin Starred Chef at Colette (5-star hotel Sezz), Saint-Tropez, France

    Knife experts at the service of gastronomy experts.

    - ROBERT FONTANA, Executive Chef, Pacific Club Hong Kong

    Powerful knife, yet very comfortable and precise.
    I always have it right beside me.

    - THIBAUT GAMBA, Michelin Starred Chef at La Table, (5-star hotel Clarance), Lille, France

    I am speechless! The knife is spectacular!

    - FRANCESCO ARENA, Executive Chef, Maison B hotel (4-star hotel), Rimini, Italy

    HANDMADE BY MASTER KNIFEMAKERS

    High-end 440C Japanese steel is used by third-generation expert bladesmiths to handcraft flawless, durable and beautiful knives.

    Each KOTAI knife requires 138 steps and over 2 months to be made before going through rigorous testing.

    Customer Reviews

    Based on 23 reviews
    65%
    (15)
    17%
    (4)
    13%
    (3)
    0%
    (0)
    4%
    (1)
    J
    Janice
    The most multi-functional knife

    I prefer the cleaver over any knife since it's got a big surface to sweep all ingredients while keeping the chopping board and kitchen clean when I transfer the ingredients. It's useful for cutting, chopping, anything! The size of this cleaver is also smaller and bit light than some, so it's good for the wrist

    N
    Nara
    Robusto y guapísimo

    Un gran aliado en la cocina! Me encanta su diseño, su acabado y sobre todo lo bien que corta!
    Es un básico que tengo siempre para mis barbacoas y para preparar mis verduras!

    Es muy fácil de afilar, ya que es una hoja fina pero robusta! Su mango de madera es de calidad suprema!

    E
    Emanuele T. (Verified Buyer at Amazon)
    ottimi coltelli, ottima scatola pessima custodia

    coltelli di eccellente qualità e con un ottimo rapporto qualità prezzo.
    unica pecca, la custodia interna che serve a proteggere la lama quando la si ripone nel cassetto o la si porta con se in qualche spostamento.
    è fatta in legno ma è fragilissima e per i pochi fortunati che l'hanno ricevuta intatta (non io, in quanto due coltelli su due l'ho ricevuta crepata e con calamita scollata) la romperanno verosimilmente a breve a meno che non la lascino inutilizzata nel cassetto :-)
    detto questo comprerò sicuramente altri lorocoltelli per completare il set che mi sono figurato e non darò peso alla custodia interna.
    la sostanza c'è tutta, manca quel plus che avrebbero voluto offrire

    J
    Josef Nikolaus Schlotter (Verified Buyer at Amazon)
    entäuscht

    Holzverpackung ließ sich nicht öffnen. Soll Aufbewahrungsort sein. Außerdem wahr sie beschädigt.
    Für 122,00€. Traurig

    B
    Brett (Buyer at Faire)

    Awesome

    123

    FREQUENTLY ASKED QUESTIONS

    What is the steel used for the blade? Will it rust?

    This knife is made of 440C steel from Japan. 440C is a high-carbon stainless steel, meaning that it combines the property of high-carbon steel (very hard due to the high carbon content of 0.95%+ and the vacuum heat treatment, therefore very sharp and able to keep its edge for much longer than other steels) and stainless steel (ability to resist corrosion and stains). So the blade will not rust, but you have to care for it properly by washing it with soapy water and drying it quickly after using it.

    Do not put it in the dishwasher or leave it to soak in the sink.

    Is it worth buying this knife or should I just get a 30€ knife from Ikea?

    A “cheap” knife will end up costing you more in the long run, because it can break or turn dull. Low quality steel will not keep a sharp edge no matter how many hours you waste on sharpening, and you will end up having to buy a new knife every year or so.

    There are plenty of “cheap” knives that cannot perform to decent standards and very few options for chefs who are passionate about cooking, need the right tools to assist them in their career or hobby but are not willing to overspend on a brand name. Get your KOTAI knife today for a lifetime of safe and delicious cooking.

    How does the lifetime warranty work?

    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.