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Kiritsuke Chef Knife

54 reviews
Regular price €130.00 (including shipping & taxes) Sale price €150.00

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")
    190 g (6.7 oz)
    Thickness at the spine
    2.0 mm
    Blade angle
    15˚, 50/50 symmetrical grind
    Blade Material
    440C high-carbon stainless steel
    Blade Hardness
    HRC 59 +/- 1
    Steel heat treatment
    Handle Material

    The Kiritsuke can perform versatile functions and is the favorite go-to knife of many Japanese chefs.

    In fact, in most fine restaurants only the head chef is allowed to use it, therefore the Kiritsuke is often considered to be a symbol of expertise and status.

    KOTAI’s Kiritsuke is made of Japanese 440C, a premium steel that balances a high carbon content for hardness, sharpness and edge retention with the perfect amount of chromium to prevent corrosion.


    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.
    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.
    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
    4.7 Based on 54 Reviews
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    Filter Reviews:
    KOTAI Kiritsuke Chef Knife Review
    I recommend this product
    • Are you a professional or home chef ? Professional Chef
    • How often do you cook ? NeverSometimesOftenVery oftenEvery day
    • What do you prefer about your knife ? Le tranchant et son disgne

    Super couteaux de cuissine, particulier ou professionnel vons ce régaler. Travail soigné au niveau de la lame il répond a toute demande. Juste un detail quand je les reçu mon manche est légèrement decoller, ce qui peux entraîne un petit jeu. Défaut ou pas je ne sais pas, cela n'empêche pas sa fonction.

    France France
    KOTAI Kiritsuke Chef Knife ReviewKOTAI Kiritsuke Chef Knife Review
    I recommend this product
    • Are you a professional or home chef ? Home Chef
    • How often do you cook ? NeverSometimesOftenVery oftenEvery day
    • What do you prefer about your knife ? Prise en main et tranchant
    Un outil parfait pour toutes les situations

    J'étais à la recherche d'un bon couteau japonais mais je ne souhaitais pas avoir trop d'entretien afin de le garder en bon état. Je suis plus que ravis de ce Kiritsuke. Il est très agréable en main, il coupe parfaitement et ne nécessite pas beaucoup d'entretien. Il me sert au quotidien et peut se suffire à lui même pour tout ce que je fais. Je l'ai aiguisé une fois pour l'instant, car j'aime que ce soit parfaitement tranchant. Il n'est pas compliqué à affuté et sa lame garde son tranchant un bon moment. En bonus, le couteau est très beau, les finissions sont très élégantes

    France France
    KOTAI Kiritsuke Chef Knife Review
    • What do you prefer about your knife ? Acier et manche en ébène
    • How often do you cook ? NeverSometimesOftenVery oftenEvery day
    • Are you a professional or home chef ? Home Chef
    Satisfait !

    Satisfait du couteau qui répond tout à fait à mes attentes : polyvalents, design soigné, bien équilibré, l'âme rasoir Satisfait du service client qui sait se rendre disponible et trouver une solution pour répondre à votre besoin. Encore merci à Jeremie

    GRUDE E.
    France France
    KOTAI Kiritsuke Chef Knife Review
    • Are you a professional or home chef ? Home Chef
    • How often do you cook ? NeverSometimesOftenVery oftenEvery day
    • What do you prefer about your knife ? Très bel objet et tranchant remarquable.
    Et s'il ne devait en rester qu'un...

    Cuisinier amateur mais passionné, j’ai reçu ce Kiritsuke à noël. Au premier contact le couteau est magnifique, bien mis en valeur par un packaging qualitatif. Le tranchant est vraiment remarquable et tient bien dans la durée – pas d’aiguisage pour l’instant, juste quelques passages au fusil. A l’usage je le trouve très maniable et polyvalent, en fait je n’utilise pratiquement plus mes autres couteaux. En clair ce Kiritsuke répond parfaitement à toutes mes attentes et c’est un plaisir de l’utiliser au quotidien. Et donc, s'il ne devait en rester qu'un, c'est ce couteau que je garderai.

    Jean L.
    France France
    KOTAI Kiritsuke Chef Knife Review
    • What do you prefer about your knife ? la combinaison de détails: un manche en ébène, la marque poinçonnée sur la lame, le rivet mosaïque et le motif martelé
    • How often do you cook ? NeverSometimesOftenVery oftenEvery day
    • Are you a professional or home chef ? Home Chef
    Un bon couteau

    Le couteau est bien, il coupe bien, est bien équilibré et a une bonne finition. L'angle d'affutage est peut-être un peu trop élevé, mais ça se change vite à la pierre à aiguiser. J'aime beaucoup que la marque soit poinçonnée sur la lame même. La lame a la bonne longueur, ni trop longue ni trop courte, et la forme qui finie en pointe du kiritsuke est très pratique pour avoir des coupes précises, quand cela est nécessaire. C'est néanmoins un objet qui dépasse son aspect utilitaire, et qui dans son esthétique est bien réussi. La finition satiné et non brillante garantie que la lame ne vieillira pas trop, visuellement parlant: les griffes qui peuvent apparaître sur la lame à l'utilisation ne seront pas trop visibles. Sa boite de rangement s'avère très bien.

    Iann K.
    France France

    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 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.

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