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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

  • 90-Day Money-Back Guarantee
  • 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.
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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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 équilibré. J'adore le motif martelé à 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 agréablement surpris par KOTAI depuis que nous l'avons adopté. 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.

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.

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.