• 18 cm Santoku knife with 440C blade and black pakkawood handle.
  • 18 cm Santoku knife with 440C blade and black pakkawood handle.
  • 18 cm Santoku knife with 440C blade and black pakkawood handle.
  • 18 cm Santoku knife with 440C blade and black pakkawood handle.
  • 18 cm Santoku knife with 440C blade and black pakkawood handle.
  • 18 cm Santoku knife with 440C blade and black pakkawood handle.
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Damascus Steel

Santoku Knife 18 cm - PAKKA DAMASCUS COLLECTION

Santoku Knife 18 cm - Pakka Damascus Collection

€170.00
€230.00 €170.00
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MAINTENANCE AND SHARPENING GUIDE

  • 90-Day Money-Back Guarantee
  • International Lifetime Warranty
  • Free shipping in the US and the EU

DESCRIPTION

The name Santoku means “three virtues” (三徳包丁) in Japanese, as its versatile blade is ideal for chopping vegetables and fruits, slicing through meats, and preparing fish.

○ 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: 18 cm (7") / 31 cm (12.5")

Blade Material: AUS-10 high-carbon stainless steel

Blade Type: Double bevel

Weight: 189 g (6.7 oz)

Blade Hardness: HRC 61 +/- 1

Thickness At The Spine: 1.8 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), bones or frozen foods

• Hand wash (dishwasher not recommended)

• Dry quickly after use

View full details

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

    AUS-10 contains twice as much carbon as other premium steels. The blade, heat treated to HRC 61 +/- 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.

Handcrafted By Master Knife Makers

Initial stage of conceptualising the product design for KOTAI knives.

High-end AUS-10 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.

THE KOTAI RANGE

Which blade is yours?

Pakka Damascus Pakka Bunka Bunka Damascus Pakka San-Mai Bunka San-Mai
Steel AUS-10 Damascus 440C 440C AUS-10 Damascus AUS-10 San-Mai AUS-10 San-Mai
Made in China (Yangjiang, Guangdong), with steel forged in Japan China (Yangjiang, Guangdong), with steel forged in Japan China (Yangjiang, Guangdong), with steel forged in Japan China (Yangjiang, Guangdong), with steel forged in Japan China (Yangjiang), with steel forged in Japan China (Yangjiang), with steel forged in Japan
HRC hardness Higher means better edge retention but slightly more fragile. 58 to 61 is the sweet spot for kitchen knives. 61 60 60 61 61 61
Sharpening frequency Home use, with honing steel between whetstone sessions. Every 6-8 months Every 4-6 months Every 4-6 months Every 6-8 months Every 6-8 months Every 6-8 months
Sharpness & edge retention How long the edge stays sharp between sharpenings. Excellent Very Good Very Good Excellent Excellent Excellent
Tang type The tang is the part of the blade that extends into the handle. A full tang runs the whole length for better balance and durability. Hidden full tang Hidden Full Tang Hidden full tang Hidden full tang Hidden full tang Hidden full tang
Ideal for Cooking enthusiasts wanting Damascus aesthetics Everyday all-purpose cooking Purists, precision cuts Cooking enthusiasts, premium gifting Enthusiasts, durability focus Balanced precision and durability seekers
Price €€€ €€ €€ €€€ €€ €€
Lifetime warranty Yes Yes Yes Yes Yes Yes
Pakka Damascus
Steel
AUS-10 Damascus
440C
Made in
China (Yangjiang, Guangdong), with steel forged in Japan
China (Yangjiang, Guangdong), with steel forged in Japan
HRC hardness
61
60
Sharpening frequency
Every 6-8 months
Every 4-6 months
Sharpness & edge retention
Excellent
Very Good
Tang type
Hidden full tang
Hidden Full Tang
Ideal for
Cooking enthusiasts wanting Damascus aesthetics
Everyday all-purpose cooking
Price
€€€
€€
Lifetime warranty
Yes
Yes

CHEF TESTIMONIALS

In Professional Kitchens

Your Questions, Answered

What is a santoku used for?

The santoku (三徳) is traditionally used for three things: cutting meat, fish, and vegetables. It is a versatile knife that can be used as a chef’s knife.→ Santoku or Gyuto?

What is Damascus steel?

Damascus steel, or pattern-welded steel, is created using a technique that involves layering a central core of very hard, sharp steel with multiple layers of softer steel that improve the finished product’s resistance to impacts and drops.

This layering process creates a unique wave-like pattern on each blade.

KOTAI uses 67-layer Damascus steel: one central core layer and 33 layers on each side of the blade.

→ Learn more.

What is a bamboo blade guard used for?

The blade guard, or saya, is used to protect your knife blade from impacts it may suffer during transport or when stored in drawers.

Screw the fastener for maximum protection.

How does the lifetime warranty work?

We believe a good knife should be a chef’s trusted companion for life.

That is why we proudly back our knives with a lifetime warranty.

If you discover a manufacturing defect, simply contact us at help@kotaikitchen.com and we will repair or replace your knife free of charge.

In addition to our lifetime warranty against manufacturing defects, you are also covered by a 90 day money back guarantee in case your KOTAI knife does not meet your expectations.

Try a KOTAI knife with complete peace of mind and return it within 90 days if it is not right for you. No questions asked.

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

A cheap knife often ends up costing you more over time. It can break or lose its sharpness quickly, and low-quality steel simply will not hold an edge, no matter how many hours you spend sharpening it. Sooner or later, you may find yourself buying a new knife every year.

There are many inexpensive knives on the market that do not meet even basic standards, and very few affordable options for passionate home cooks who need reliable tools to support their craft or hobby without paying extra just for a brand name. Choose a KOTAI knife today and invest in a lifetime of safe, enjoyable cooking.

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