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
Gyuto Chef Knife - Pakka Collection - 200 mm blade
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.
![](https://i3.ytimg.com/vi/QIIjExZ5TF4/maxresdefault.jpg)
CHEF TESTIMONIALS
![](http://kotaikitchen.com/cdn/shop/files/Chef_Philippe_Colinet_KOTAI_Stainless_Steel_Japanese_Knives.jpg?v=1677573501)
![](http://kotaikitchen.com/cdn/shop/files/Chef_Fontana_KOTAI_Stainless_Steel_Japanese_Knives.jpg?v=1677573523)
![](http://kotaikitchen.com/cdn/shop/files/Chef_Thibaut_Gamba_KOTAI_Stainless_Steel_Japanese_Knives.jpg?v=1677573516)
![](http://kotaikitchen.com/cdn/shop/files/Chef_Francesco_Arena_KOTAI_Kiritsuke.jpg?v=1677573538)
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.
![](http://kotaikitchen.com/cdn/shop/files/KOTAI_technical_drawings_copie_webp_856x481.webp?v=1687944726)