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KOTAI Gyuto 200 mm blade and pakkawood handle, with its saya and bamboo box on white background. Close-up KOTAI Gyuto 200 mm blade and pakkawood handle with engraving option "A mon grand chef Cyril de la part de Clara". KOTAI Gyuto 200 mm hammered blade and pakkawood handle on a bamboo cutting board dressed with seasoning. Close-up of KOTAI logo on Gyuto 200 mm hammered high-carbon blade. Cutting a carrot with KOTAI Gyuto 200 mm blade and pakkawood handle on cutting board. Close-up of KOTAI logo on Gyuto pakkawood handle. KOTAI Gyuto seen from the top on black beans background. KOTAI Gyuto high-carbon steel 200 mm hammered blade knife tip. KOTAI Gyuto 200 mm blade and pakkawood handle on black background.
KOTAI Gyuto 200 mm blade and pakkawood handle, with its saya and bamboo box on white background. Close-up KOTAI Gyuto 200 mm blade and pakkawood handle with engraving option "A mon grand chef Cyril de la part de Clara". KOTAI Gyuto 200 mm hammered blade and pakkawood handle on a bamboo cutting board dressed with seasoning. Close-up of KOTAI logo on Gyuto 200 mm hammered high-carbon blade. Cutting a carrot with KOTAI Gyuto 200 mm blade and pakkawood handle on cutting board. Close-up of KOTAI logo on Gyuto pakkawood handle. KOTAI Gyuto seen from the top on black beans background. KOTAI Gyuto high-carbon steel 200 mm hammered blade knife tip. KOTAI Gyuto 200 mm blade and pakkawood handle on black background.

Gyuto Chef Knife - Pakka Collection - 200 mm blade

€120.00 €160.00

Japanese precision, Western robustness.

    • DESCRIPTION

        The Gyuto (牛刀) is the Japanese equivalent of the chef knife, nimble and well-balanced for a comfortable grip, able to cut anything except bones and frozen food.

      • 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
      20 cm (8") / 33 cm (13")
      Blade material
      440C high-carbon stainless steel
      Blade type
      Double bevel
      Weight
      198 g (7 oz)
      Blade hardness
      HRC 60 +/-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)
      * 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.

    Hybrid between a Japanese and a German blade profile, the slightly curved belly allows a rocking motion for effortless chopping and mincing while the lowered tip makes precision work easier.

    Besides its aesthetic appeal, the “Tsuchime” (槌目) - hammered pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.

    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

    KOTAI is a brand that elevates your culinary journey by giving you a better cutting experience.

    - MATTHIEU PASGRIMAUD, Michelin Starred Chef at Le 1825 - La Table, Gesté, France

    We are pleasantly surprised by KOTAI since we embraced it.

    - ROMAIN CASAS, Chef at "Deux" in Paris, France

    1. Heavy Duty
    2. Sexy Design
    3. Safe & trustworthy

    - DAVIDE BORIN, Executive Chef, Pici Group, Hong Kong

    These are excellent tools for everyday use.

    - TIPHAINE MOLLARD, Chef at "Deux" in Paris, France

    KOTAI knives are exceptional! Great value for money and suitable for everyone: professionals and amateurs.

    - CHICHI COOK, chef and content creator, Metz, France

    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
    4.7 Based on 156 Reviews
    5 ★
    82% 
    128
    4 ★
    9% 
    14
    3 ★
    5% 
    8
    2 ★
    3% 
    4
    1 ★
    1% 
    2
    Customer Photos
    60reviewers would recommend this product Write a Review

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    Filter Reviews:
    KOTAI Gyuto Chef Knife - 200 mm blade Review
    11/25/2022

    Merci

    Merci d’avoir pu acheter cette merveille à un prix abordable. Tout le monde n’a pas les moyens de se prendre un couteau de cette qualité et là avec une réduction sur Amazon j’ai pu l’avoir. Il est remarquable et j’ai hâte d’acquérir le reste de la gamme. Je précise que je l’utilise en milieu professionnel et que je l’aiguise avec le Horl 2 et un leather paddle de BeaverCraft. Coffret magnifique en plus de ça. (Désolé pour la qualité de la photo)

    M(
    Marianne (.
    France France
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    Was this helpful?  0    0
    KOTAI Gyuto Chef Knife - 200 mm blade ReviewKOTAI Gyuto Chef Knife - 200 mm blade Review
    10/01/2021
    I recommend this product
    • Are you a professional or home chef ? Professional ChefHome Chef
    • How often do you cook ? NeverSometimesOftenVery oftenEvery day
    • What do you prefer about your knife ? Son design et la qualité de l'acier

    Super expérience

    Je ne l'ai que depuis quelques semaines mais je l'utilise tout le temps, le design comme la qualité sont au rendez vous !

    MT
    Matisse T.
    France France
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    Was this helpful?  1    0
    KOTAI Gyuto Chef Knife - 200 mm blade Review
    07/02/2021

    Das Messer sieht aus wie eine Kopie von Original. Fehlt die Stahl Beschriftung aus welchem das Messer gemacht worden ist. ‍♂️ Ist Stumpf und laut Beschreibung sollte aus einem durchgehenden Stück sein. Auf dem Bild sieht man es wie es aus zwei einzelnen Teilen zusammen geschweißt wurde. Enttäuscht. Möchte für das Geld nicht haben und schicke zurück.

    V(
    Vladimir (.
    Germany Germany
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    Was this helpful?  0    0
    KOTAI Gyuto Chef Knife - 200 mm blade Review
    01/01/2021
    • Are you a professional or home chef ? Home Chef
    • How often do you cook ? NeverSometimesOftenVery oftenEvery day
    • What do you prefer about your knife ? Refine

    Amazing

    Good quality, sharp, nice boxing, balanced. Make the house chef happy. Perfect gift and very fast delivery! I recommend.

    A
    Anonymous
    France France
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    Was this helpful?  1    0

    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.