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Gyuto Chef Knife

77 reviews
Regular price €120.00 (including shipping & taxes)

Japanese precision, Western robustness.

Best of both worlds.

  • Handmade
  • Razor-sharp Japanese steel
  • Perfectly balanced for comfort
  • Rust-resistant
  • Ultra durable, lifetime warranty
  • Blade guard included

Technical specifications

Blade Length / total length
20 cm (8") / 33 cm (13")
Weight
220 g (7.8 oz)
Thickness at the spine
2.2 mm
Blade angle
15˚, 50/50 symmetrical grind
Blade Material
440C high-carbon stainless steel
Blade Hardness
HRC 59 +/- 1
Steel heat treatment
Cryogenic
Handle Material
Black hand-polished pakkawood

The “Tsuchime” 槌目(hammered) version features a hand-hammered blade.

Aesthetically appealing and functional, the 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.

Features

REDISCOVER COOKING
Slicing, rock chopping, dicing, julienne, brunoise... Great food starts with precise cutting. The acute 15 degree edge ensures that you never bruise delicate ingredients and always preserve their freshness.
LASTING PERFORMANCE
440C has more than 2x the carbon content than other premium steels. The blade, heat treated to HRC 59 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.
Customer Reviews
4.8 Based on 77 Reviews
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Filter Reviews:
KOTAI Gyuto Chef Knife - Hammered Blade ReviewKOTAI Gyuto Chef Knife - Hammered Blade ReviewKOTAI Gyuto Chef Knife - Hammered Blade Review
06/29/2020

Great

Great knife, sharp and balanced, what else could I ask for?

M
Michel
Hong Kong Hong Kong
KOTAI Gyuto Chef Knife - Hammered Blade ReviewKOTAI Gyuto Chef Knife - Hammered Blade ReviewKOTAI Gyuto Chef Knife - Hammered Blade Review
08/13/2017

Best knife I've bought in a while

I used to have a Victorinox 20cm chef knife. I still have it at home but I rarely use it anymore. There is nothing wrong with it, but once I started using a really good knife, nothing is quite comparable in terms of sharpness, design and durability. After years of using my Victorinox I decided it was about time I had an upgrade to a proper professional knife instead of a stamped blade with a cheap plastic handle. Since I cook every day I wanted something that would make cooking enjoyable. I asked around and a colleague told me about the KOTAI knife he had recently bought. He was impressed by the its balanced weight + Japanese high-carbon steel + pakkawood handle and highly recommended it. I decided to try it out as well and here is my verdict after about a month: Pros: - Incredibly sharp out of the box - Stays sharp despite daily usage - Well-balanced and lightweight with minimal wrist fatigue - Thin blade with acute cutting angle, which makes slicing cleanly through food extremely easy - Looks great, minimalist traditional design but very sturdy at the same time Cons: - There is only 1 knife - I wish they had a complete set with a paring knife, a santoku, boning knife etc. - The steel is very hard, so it takes longer to re-sharpen it. But of course it also means that it doesn’t need to be sharpened as often as other knives. Overall verdict is that it is beautiful and really well finished. All details look great and cuts through everything without even trying. Absolutely love it and would highly recommend it to other chefs or avid cooks.

CD
Client d.
USA
KOTAI Gyuto Chef Knife - Hammered Blade ReviewKOTAI Gyuto Chef Knife - Hammered Blade Review
06/29/2017

A knife for chefs and those who believe they are

I'm not a chef but having such a knife in my kitchen makes me believe I'm one :) It comes with a classy black box that I'm happy to open every time I need to use it. Light and terribly efficient, it is a must for such a price. Don't hesitate and buy a second one to offer to the most talented cook you know within your friends...

CD
Client d.
USA
KOTAI Gyuto Chef Knife - Hammered Blade Review
05/28/2017

Love love love

It's a flatter to my hand and mind when using it. It's everything one can ask for for the flexibility in kitchen. The best part is what you chop never sticks to the knife.

CD
Client d.
USA
KOTAI Gyuto Chef Knife - Hammered Blade Review
05/25/2017

Thank you Kotai knife

My husband moved office to this area where there's no restaurant around only with a canteen with limited food offers; hence I started to pack lunches for him everyday from Jan. I love cooking but have never done it on such a frequent basis, and particularly I dislike chopping things as never had a good knife as I either bought from super market or Ikea, they are never quick enough... So I decided to buy a new knife and didnt want to spend too much I came on Amazon. And after browsing, I found this little gem since the price is quite reasonable. After I received it, the store merchant Jeremie got in touch with me and shared with me on the care and how to make the best out of this knife, it was so helpful and I was delighted by such behaviour, never thought could get so much attention by buying a knife at this price. After using for 5 months now, I have to say it really changed my opinion about chopping, I use Kotai for chopping everything from fruit to meat to veggie to garlic. My fav. feature of this knife is the special non-stick design, when I chop veggie they come off instead of sticking on the knife making the process smoother and quicker for me. I feel like a proper home chef using the knife, thank you and I look forward to buy another product from the brand. May I know where I can find more related products? Thankssss

CD
Client d.
USA

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.

What is the difference between Japanese and German steels? Which is better?

German chef knives are generally heavier, thicker and made of “softer” steel.

Thicker blades combined with a wider, more obtuse cutting angle (typically 20-25 degrees on each side of the blade) mean that chefs must apply more pressure to slice through foods.

The softer German steel (typically HRC 55-56) will get dull faster and require more maintenance, with many cooks having to hone their knives before each use.

Japanese steel has a higher carbon content, making the blades significantly harder (HRC 58 and above). Due to their harder steel, the blades can be thinner and the edges sharper (with a more acute angle) than German knives. KOTAI knives are hardened to HRC 59-60 and sharpened to a 15° angle on each side of the blade. The harder, thinner blades make Japanese steel knives like KOTAI extremely agile, precise, and more effortless to use.

This does not mean that knives made of German steel are bad - the “softer” steel allows them to take a bit more abuse than high-end Japanese equivalents.

But Japanese steel knives are a different thing altogether. If you are used to German knives, you might find that you need to refine your knife technique to make the best out of the added precision that Japanese steel knives have to offer.

For example, chefs who are used to simply pressing downward to make a cut with a German style knife would have to adjust and slice forward or backward with their new Japanese style knife.

This will slice the food instead of crushing it, making effortless and precise cuts.