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Gyuto Chef Knife 20 cm blade

Gyuto Chef Knife 20 cm blade - Pakka San-Mai Collection
€180.00
€180.00
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  • 3-layer San-Mai

    AUS-10 core

  • Meat, fish & vegetables

    Its ideal cuts

  • Round handle

    Smooth, comfortable grip

  • Perfectly balanced

    Comfort over long sessions

  • 15° edge angle

    Razor sharp, 50/50 grind

  • Blade guard & gift box

    Included with every knife

Add a special message on your blade.

Description

The Gyuto is the Japanese equivalent of the chef’s knife—agile and well-balanced for an ideal grip—capable of handling all cutting tasks except bones and frozen foods.

    • Versatile 20 cm blade for meat, fish and vegetables
    • Three-layer Japanese AUS-10 steel
    • AUS-10 high-carbon stainless steel
    • Round black pakkawood handle for a secure grip
    • Free engraving and saya included

    Specifications & Maintenance
    Blade length
    20 cm (7.9")
    Total length
    33 cm (13")
    Steel
    AUS-10 San-Mai
    Hardness
    61 HRC
    Edge angle
    15˚, 50/50 symmetrical grind
    Spine thickness
    1.8 mm
    Weight
    198 g (7 oz)
    Heat treatment
    Cryogenic
    Handle
    Round handle
    Tang
    Hidden full tang
    Made in
    China (Yangjiang), with steel forged in Japan
    Maintenance
    Do not cut on hard surfaces (metal, ceramic, marble), bones or frozen foods.
    Care
    Hand wash and dry quickly after use.

    Heads up: Orders outside the EU & USA may be subject to local customs duties.

    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

      At its core, a high-carbon AUS-10 steel—hardened to reach HRC 61—gives the blade exceptional sharpness and long-lasting edge retention.

      On each side of the edge, two softer layers of steel protect this hard core, increasing the blade’s resistance to shocks and oxidation.

    • 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

    Its blade profile—a hybrid between Asian and Western styles—allows for precise and efficient cutting. The Damascus-style Gyuto lets you slice and mince without ever crushing even the most delicate ingredients, ensuring they retain their full flavor. The blade is forged from three-layer AUS-10 steel, a high-quality steel that combines a high carbon content for hardness and long-lasting sharpness with an optimal amount of chromium to prevent oxidation. The hidden full tang—a single piece of steel running from the tip of the blade to the end of the handle—provides perfect balance and exceptional durability.
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    Initial stage of conceptualising the product design for KOTAI knives.

    Gyuto, Santoku, cleaver, bread knife, fillet knife, paring knife… The Pakka San-Mai collection offers a wide selection of blades to meet all your culinary needs. It stands out in particular for its handles made of black pakkawood, known for its antibacterial properties, water resistance, and durability.

    Whether you are right- or left-handed, this hand-polished round handle allows you to cook with confidence thanks to a firm, comfortable grip, providing superior control and a smooth cutting experience every time.

    Beyond its aesthetic appeal, the “Tsuchime” (槌目) hammered finish creates small air pockets between the blade and food slices.

    THE KOTAI RANGE

    Which blade is yours?

    Pakka San-Mai Pakka Bunka Pakka Damascus Bunka Damascus Bunka San-Mai
    Steel AUS-10 San-Mai 440C 440C AUS-10 Damascus AUS-10 Damascus AUS-10 San-Mai
    Made in China (Yangjiang), 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, Guangdong), 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 Enthusiasts, durability focus Everyday all-purpose cooking Purists, precision cuts Cooking enthusiasts wanting Damascus aesthetics Cooking enthusiasts, premium gifting Balanced precision and durability seekers
    Price €€ €€ €€ €€€ €€€ €€
    Lifetime warranty Yes Yes Yes Yes Yes Yes
    Pakka San-Mai
    Steel
    AUS-10 San-Mai
    440C
    Made in
    China (Yangjiang), 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
    Enthusiasts, durability focus
    Everyday all-purpose cooking
    Price
    €€
    €€
    Lifetime warranty
    Yes
    Yes

    CHEF TESTIMONIALS

    In professional kitchens

    Your questions, answered

    What is a gyuto used for?

    The gyuto (牛刀) is a Japanese chef’s knife primarily used for cutting meat.Its shape and length make it a very good all-purpose chef’s knife, equally effective for cutting fish as well as preparing vegetables.→ Gyuto or santoku?

    What is San Mai steel?

    San Mai, or sanmai (“three layers” in Japanese), consists of a central core made of very hard, sharp steel, with a layer of softer steel on each side of the blade to absorb shocks and extend the knife’s lifespan.

    These blades are more durable than single-layer steel and less expensive than more elaborate Damascus steel.

    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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