• 200 mm Gyuto knife with MVS10Cob Damascus blade and pakkawood handle.
  • 200 mm Gyuto knife with MVS10Cob Damascus blade and pakkawood handle.
  • 200 mm Gyuto knife with MVS10Cob Damascus blade and pakkawood handle.
  • 200 mm Gyuto knife with MVS10Cob Damascus blade and pakkawood handle.
  • 200 mm Gyuto knife with MVS10Cob Damascus blade and pakkawood handle.
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Made in Japan Damascus Steel

Gyuto Chef Knife 200 mm - Hashi Damascus Collection

Gyuto Chef Knife 200 mm - Hashi Damascus Collection

€140.00
€280.00 €140.00
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MAINTENANCE AND SHARPENING GUIDE

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  • International Lifetime Warranty
  • Free shipping in the US and the EU

DESCRIPTION

The Gyuto (η‰›εˆ€) 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.

β—‹ Made in Seki, Japan

β—‹ Razor-sharp Japanese Damascus steel

β—‹ Rust-resistant

β—‹ Full tang

β—‹ Perfectly balanced for comfort

β—‹ 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

β€’ Do not cut: on hard surfaces (metal, ceramic, marble), bones or frozen foods

β€’ Hand wash (dishwasher not recommended)

β€’ 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 β€˜β€™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.

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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The Experts' Opinion

  • Picture of Robert Fontana with one of our first knives.

    Robert Fontana

    "Des experts en couteaux au service d'experts en gastronomie."

  • Chef Philippe Colinet with a Kiritsuke KOTAI knife

    Philippe Colinet

    "Le manche tient bien dans la main et est bien Γ©quilibrΓ©. J'adore le motif martelΓ© Γ  la main sur la lame. Excellent travail."

  • Picture of Chef Matthieu Pasgrimaud using our knife.

    Matthieu Pasgrimaud

    "KOTAI est une marque qui élève votre parcours culinaire en vous offrant une meilleure expérience de coupe."

  • Picture of Thibaut Gamba with our knife.

    Thibaut Gamba

    "Un couteau puissant, mais très confortable et précis. Je l'ai toujours à côté de moi."

  • Picture of Francesco Arena using our knife.

    Francesco Arena

    "Je suis sans voix ! Le couteau est spectaculaire !"

  • Picture of Chefs Romain Casas & Tiphaine Mollard using our knives.

    Romain Casas & Tiphaine Mollard

    "Nous sommes agrΓ©ablement surpris par KOTAI depuis que nous l'avons adoptΓ©. Ce sont d'excellents outils pour un usage quotidien."

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HANDCRAFTED BY MASTER KNIFE MAKERS

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.

FAQ

What type of steel is used for the blade? Will it rust?

This knife is made of 440C steel from Japan. 440C is a high-carbon stainless steel, meaning it combines the properties of high-carbon steel (very hard due to its high carbon content of 0.95%+) with vacuum heat treatment, making it extremely sharp and capable of retaining its edge for a long time. longer than other steels) and stainless steel (resistance to corrosion and staining). Thus, the blade will not rust, but you must care for it properly by washing it with soapy water and drying it quickly after use.

Do not put it in the dishwasher or leave it soaking in the sink.

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.

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.