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Made in Japan Damascus Steel

Gyuto Chef Knife 20 cm - HASHI DAMASCUS COLLECTION

Gyuto Chef Knife 20 cm - Hashi Damascus Collection

€280.00
€280.00
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MAINTENANCE AND SHARPENING GUIDE

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  • International Lifetime Warranty
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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.

○ Made in Seki, Japan

○ Razor-sharp Japanese Damascus steel

○ Rust-resistant

○ Full tang

○ Perfectly balanced for comfort

○ Plastic-free gift box

SPECIFICATIONS

Blade length / Total length: 20 cm (8") / 33 cm (13")

Blade Material: Japanese Damascus stainless steel (MVS10Cob)

Blade Type: Double bevel

Weight: 180 g (6.35 oz)

Blade Hardness: HRC 61 +/-1

Thickness At The Spine: 2 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

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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

    Japanese Damascus steel (MVS10Cob), in addition to its aesthetic qualities, combines the advantages of a high carbon steel with the pros of ‘’softer’’ steels, such as resistance to shocks and corrosion.

    The blade is forged from 67 layers of steel and has exceptional cutting performance, while benefiting from increased durability and strength.

  • 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

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

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Initial stage of conceptualising the product design for KOTAI knives.

Made in Seki, Japan’s knife capital known all over the world for its high-quality blades and for its 800 years blacksmith’s knowledge, each knife is a symbol of minimalist culinary craftsmanship, offering a cutting experience as refined as it is functional.

THE KOTAI RANGE

Which blade is yours?

Hashi Damascus Hashi Classic Hashi Tsuchime
Steel MVS10Cob Damascus Molybdenum Molybdenum
Made in Japan (Seki, Gifu) Japan (Seki, Gifu) Japan (Seki, Gifu)
HRC hardness Higher means better edge retention but slightly more fragile. 58 to 61 is the sweet spot for kitchen knives. 61 57 57
Sharpening frequency Home use, with honing steel between whetstone sessions. Every 6-8 months Every 2-3 months Every 2-3 months
Sharpness & edge retention How long the edge stays sharp between sharpenings. Excellent Good Good
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. Full tang Full tang Full tang
Ideal for Cooking enthusiasts wanting Damascus aesthetics First-time buyers Home cooks, low-maintenance Japanese knives
Price €€€ € €
Lifetime warranty Yes Yes Yes
Hashi Damascus
Steel
MVS10Cob Damascus
Molybdenum
Made in
Japan (Seki, Gifu)
Japan (Seki, Gifu)
HRC hardness
61
57
Sharpening frequency
Every 6-8 months
Every 2-3 months
Sharpness & edge retention
Excellent
Good
Tang type
Full tang
Full tang
Ideal for
Cooking enthusiasts wanting Damascus aesthetics
First-time buyers
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?

Where are the knives made?

The Hashi range is manufactured in the city of Seki, Japan. It has been a city of blacksmiths for several centuries and hosts an annual knife festival every fall.

→ Learn more.

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.

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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