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KOTAI Kiritsuke knife 210 mm blade and ebony handle, with its saya and bamboo box on a white background. KOTAI Kiritsuke knife 210 mm blade and ebony handle with the engraving option "Pour le plus affûté des papas". KOTAI Kiritsuke knife 210 mm blade and ebony handle on a bamboo cutting board dressing with seasoning, vegetables and bread. KOTAI Kiritsuke knife tip cutting a pumpkin on a cutting board with vegetables. KOTAI Kiritsuke knife 210 mm blade and ebony handle on a bamboo cutting board with vegetables and bread. KOTAI Kiritsuke knife ebony handle with the KOTAI logo on bread. Cutting a kiwi with a KOTAI Kiritsuke knife. French Chef Philippe Colinet cutting a fish's head with a KOTAI Kiritsuke knife. KOTAI Kiritsuke knife 210 mm blade and ebony handle on a black beads background.
KOTAI Kiritsuke knife 210 mm blade and ebony handle, with its saya and bamboo box on a white background. KOTAI Kiritsuke knife 210 mm blade and ebony handle with the engraving option "Pour le plus affûté des papas". KOTAI Kiritsuke knife 210 mm blade and ebony handle on a bamboo cutting board dressing with seasoning, vegetables and bread. KOTAI Kiritsuke knife tip cutting a pumpkin on a cutting board with vegetables. KOTAI Kiritsuke knife 210 mm blade and ebony handle on a bamboo cutting board with vegetables and bread. KOTAI Kiritsuke knife ebony handle with the KOTAI logo on bread. Cutting a kiwi with a KOTAI Kiritsuke knife. French Chef Philippe Colinet cutting a fish's head with a KOTAI Kiritsuke knife. KOTAI Kiritsuke knife 210 mm blade and ebony handle on a black beads background.

Kiritsuke Chef Knife - Bunka Collection - 210 mm blade

€130.00 €170.00

Japanese precision, Western robustness.

      • DESCRIPTION

          The Kiritsuke chef knife (切付包丁) is a hybrid of the Gyuto and Yanagi, two distinct Japanese chef knives. It is longer than the Gyuto, but unlike the Yanagi, it has an angled point also called “reverse Tanto” or “K-tip”.

        • Handmade
        • Razor-sharp Japanese stainless steel
        • Rust-resistant
        • Hidden full tang
        • Perfectly balanced for comfort
        • Bamboo "Saya" (鞘) - blade guard included
        • Sustainably-grown bamboo box

      • SPECIFICATIONS

        Blade length / Total length
        21 cm (8") / 33 cm (13")
        Blade material
        440C high-carbon stainless steel
        Blade type
        Double bevel
        Weight
        190 g (6.7 oz)
        Blade hardness
        HRC 60 +/-1
        Thickness at the spine
        1.8 mm
        Steel heat treatment
        Cryogenic
        Blade angle
        15˚, 50/50 symmetrical grind
        Handle material
        Ebony

      • MAINTENANCE

        * Do not cut on hard surfaces (metal, ceramic, marble)
        * Use a wooden or soft plastic cutting board
        * Do not cut bones or frozen foods
        * Hand-wash and dry quickly after use
        * Do not wash in dishwasher, do not soak, or leave in a wet sink

      90 days money-back guarantee

      Lifetime international warranty

      Free worldwide shipping for orders > 150€

      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

      440C has more than 2x the carbon content than other premium steels. The blade, heat treated to HRC 60 +/- 1 hardness, keeps its razor-sharp edge cut after cut.

      Ergonomically Engineered

      The perfect weight distribution and hand-polished ebony handle have been designed for you to cut effortlessly through the toughest food without compromising on comfort.

      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.

      CHEF TESTIMONIALS

      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

      Knife experts at the service of gastronomy experts.

      - Robert Fontana, Executive Chef, Pacific Club Hong Kong

      Powerful knife, yet very comfortable and precise.
      I always have it right beside me.

      - Thibaut Gamba, Michelin Starred Chef at La Table, (5-star hotel Clarance), Lille, France

      I am speechless! The knife is spectacular!

      - Francesco Arena, Executive Chef, Maison B hotel (4-star hotel), Rimini, Italy

      KOTAI is a brand that elevates your culinary journey by giving you a better cutting experience.

      - Matthieu Pasgrimaud, Michelin Starred Chef at Le 1825-La Table, Gesté, France

      We are pleasantly surprised by KOTAI since we embraced it.

      - Romain Casas, Chef at Deux, Paris, France

      1. Heavy Duty
      2. Sexy Design
      3. Safe & trustworthy

      - DAVIDE BORIN, Executive Chef, Pici Group, Hong Kong

      These are excellent tools for everyday use.

      - TIPHAINE MOLLARD, Chef at "Deux" in Paris, France

      KOTAI knives are exceptional! Great value for money and suitable for everyone: professionals and amateurs.

      - CHICHI COOK, chef and content creator, Metz, France

      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.

      Customer Reviews
      4.5 Based on 104 Reviews
      5 ★
      73% 
      76
      4 ★
      13% 
      13
      3 ★
      9% 
      9
      2 ★
      4% 
      4
      1 ★
      1% 
      2
      Customer Photos
      78reviewers would recommend this product Write a Review

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      Filter Reviews:
      KOTAI Kiritsuke Chef Knife - 210 mm blade ReviewKOTAI Kiritsuke Chef Knife - 210 mm blade ReviewKOTAI Kiritsuke Chef Knife - 210 mm blade Review
      12/15/2021
      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 ? la prise en main

      Bon produit mais a faire réaffuter (3.5/5 Etoiles)

      Avant d'acheter ce couteau j'avais regardé la vidéo de fan de couteaux sur YT et il m'avait l'air de plutôt bonne qualité mais je n'avais pas les moyen de me l'acheter. Heureusement je l'ai trouver a 70euro sur vente privé et j'ai sauter sur l'occasion. Quand il est arrivé j'étais très content le packaging est nickel, tout est très bien emballé pas de soucis. Mais au moment de tester mon couteau sur une feuille de papier j'ai tous de suite été déçu, en effet le tranchant avait rien d'incroyable et il était même passable. Je l'ai donc fait réaffuter par un professionnel. Cela m'as couté 10euro et il m'as dit qu'il avait trouvé l'acier très dur et donc assez compliquer a affuté. Il m'as également dit que l'angle affutage était inferieur a 15° (ce qui est marquer sur la fiche technique). Bref maintenant qu'il est affuté il est incroyable sont seul défaut serait peut être d'être un peu trop arrondis ( le couteau a une légère courbure tout le long du couteau, j'aurais préféré qu'il soit plus "plat" de la base au milieu de la lame et qu'il commence ca courbure après) mais ce n'est pas très gênant au quotidien. Pour conclure je lui métrais la note de 4/5 si il avait un tranchant rasoir d'origine (je lui enlève 0.5 pour ca) . Néanmoins la qualité est au rdv.

      QB
      quentin b.
      France France
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      Was this helpful?  1    0
      KOTAI Kiritsuke Chef Knife - 210 mm blade Review
      06/25/2021

      Di ottima fattura, bilanciato e resistente

      L’impugnatura e comodità come stavo cercando. Un must per chi lavora la carne o pesce in cucine professionali.

      CD
      Cliente d.
      Italy Italy
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      Was this helpful?  0    0
      KOTAI Kiritsuke Chef Knife - 210 mm blade Review
      05/11/2021
      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

      Surpris

      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.

      J
      Jessy.b
      France France
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      Was this helpful?  1    0
      KOTAI Kiritsuke Chef Knife - 210 mm blade ReviewKOTAI Kiritsuke Chef Knife - 210 mm blade Review
      04/28/2021

      Bello ma da migliorare

      Il coltello è molto bello, ho notato però che non tutto il Filo del coltello è ottimale, infine sono uscite delle Macchioline, ho fatto il reso

      L(
      luca (.
      Italy Italy
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      Was this helpful?  0    0

      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.