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Santoku 18 cm blade - PAKKA SAN-MAI COLLECTION

Santoku 18 cm blade - Pakka San-Mai Collection

€170.00
€170.00
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MAINTENANCE AND SHARPENING GUIDE

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

DESCRIPTION

Santoku means “three virtues” in Japanese, as it can be used to cut meat, fish, and vegetables alike.

○ Handmade

○ Three-layer Japanese AUS-10 stainless steel

○ Full tang

○ Black pakkawood handle

○ Hardness (HRC): 61 +/- 1

○ Weight: 189 g

○ 18 cm blade, 31 cm total length

○ Perfectly balanced

○ Bamboo saya (sheath) included with each
knife

○ Lifetime warranty

SPECIFICATIONS

Blade length / Total length: 18 cm (7") / 31 cm (12.5")

Blade Material: AUS-10 high-carbon stainless steel

Blade Type: Double bevel

Weight: 189 g (6.7 oz)

Blade Hardness: HRC 61 +/- 1

Thickness At The Spine: 1.8 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

    At its core, a high-carbon AUS-10 steel—hardened to reach HRC 61—gives the blade exceptional sharpness and long-lasting edge retention.

    On each side of the edge, two softer layers of steel protect this hard core, increasing the blade’s resistance to shocks and oxidation.

  • 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

The thin blade of the Santoku allows you to slice and mince without ever crushing even the most delicate ingredients, so they retain their full flavor. In addition, the hammered blade reduces friction between the knife and the food, preventing it from sticking. The blade is forged from three-layer AUS-10 steel, a high-quality steel that combines a high carbon content for hardness and edge retention with an optimal amount of chromium to prevent oxidation.
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Initial stage of conceptualising the product design for KOTAI knives.

Gyuto, Santoku, cleaver, bread knife, fillet knife, paring knife… The Pakka San-Mai collection offers a wide selection of blades to meet all your culinary needs. It stands out in particular for its handles made of black pakkawood, known for its antibacterial properties, water resistance, and durability.

Whether you are right- or left-handed, this hand-polished round handle allows you to cook with confidence thanks to a firm, comfortable grip, providing superior control and a smooth cutting experience every time.

THE KOTAI RANGE

Which blade is yours?

Pakka San-Mai Pakka Bunka Pakka Damascus Bunka Damascus Bunka San-Mai
Steel AUS-10 San-Mai 440C 440C AUS-10 Damascus AUS-10 Damascus AUS-10 San-Mai
Made in China (Yangjiang), with steel forged in Japan China (Yangjiang, Guangdong), with steel forged in Japan China (Yangjiang, Guangdong), with steel forged in Japan China (Yangjiang, Guangdong), with steel forged in Japan China (Yangjiang, Guangdong), with steel forged in Japan China (Yangjiang), with steel forged in Japan
HRC hardness Higher means better edge retention but slightly more fragile. 58 to 61 is the sweet spot for kitchen knives. 61 60 60 61 61 61
Sharpening frequency Home use, with honing steel between whetstone sessions. Every 6-8 months Every 4-6 months Every 4-6 months Every 6-8 months Every 6-8 months Every 6-8 months
Sharpness & edge retention How long the edge stays sharp between sharpenings. Excellent Very Good Very Good Excellent Excellent Excellent
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. Hidden full tang Hidden Full Tang Hidden full tang Hidden full tang Hidden full tang Hidden full tang
Ideal for Enthusiasts, durability focus Everyday all-purpose cooking Purists, precision cuts Cooking enthusiasts wanting Damascus aesthetics Cooking enthusiasts, premium gifting Balanced precision and durability seekers
Price €€ €€ €€ €€€ €€€ €€
Lifetime warranty Yes Yes Yes Yes Yes Yes
Pakka San-Mai
Steel
AUS-10 San-Mai
440C
Made in
China (Yangjiang), with steel forged in Japan
China (Yangjiang, Guangdong), with steel forged in Japan
HRC hardness
61
60
Sharpening frequency
Every 6-8 months
Every 4-6 months
Sharpness & edge retention
Excellent
Very Good
Tang type
Hidden full tang
Hidden Full Tang
Ideal for
Enthusiasts, durability focus
Everyday all-purpose cooking
Price
€€
€€
Lifetime warranty
Yes
Yes

CHEF TESTIMONIALS

In professional kitchens

Your questions, answered

What is a santoku used for?

The santoku (三徳) is traditionally used for three things: cutting meat, fish, and vegetables. It is a versatile knife that can be used as a chef’s knife.

→ Santoku or Gyuto?

What is San Mai steel?

San Mai, or sanmai (“three layers” in Japanese), consists of a central core made of very hard, sharp steel, with a layer of softer steel on each side of the blade to absorb shocks and extend the knife’s lifespan.

These blades are more durable than single-layer steel and less expensive than more elaborate Damascus steel.

What is a bamboo blade guard used for?

The blade guard, or saya, is used to protect your knife blade from impacts it may suffer during transport or when stored in drawers.

Screw the fastener for maximum protection.

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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