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Santoku Knife 180 mm - Pakka Collection

Santoku Knife 180 mm - Pakka Collection

Comfortable, sharp and multi-purpose.

€110.00
€150.00 €110.00
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DESCRIPTION

The name Santoku means “three virtues” (三徳包丁) in Japanese, as its versatile blade is ideal for chopping vegetables and fruits, slicing through meats, and preparing fish.

○ 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:: 18 cm (7") / 31 cm (12.5")

Blade Material: 440C high-carbon stainless steel

Blade Type: Double bevel • Weight:: 189 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: 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

    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 pakkawood handle have been designed for you to cut effortlessly through the toughest food without compromising on comfort.
The Santoku's thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve their full flavor. Besides its aesthetic appeal, the “Tsuchime” (槌目) - 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.

Hear It From The Pros

  • Robert Fontana

    "Knife experts at the service of gastronomy experts."

  • Chef Philippe Colinet with a Kiritsuke KOTAI knife

    Philippe Colinet

    "The handle feels great in my hand and is well-balanced. I love the hand-hammered pattern on the blade. Excellent craftsmanship."

  • Matthieu Pasgrimaud

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

  • Thibaut Gamba

    "A powerful knife, yet very comfortable and precise. I always have it right beside me."

  • Francesco Arena

    "I am speechless! The knife is spectacular!"

  • Romain Casas & Tiphaine Mollard

    "We are pleasantly surprised by KOTAI since we embraced it. These are excellent tools for everyday use."

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HANDMADE BY MASTER KNIFEMAKERS

Initial stage of conceptualising the product design for KOTAI knives.

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.</p>

Customer Reviews

Based on 71 reviews
85%
(60)
7%
(5)
1%
(1)
4%
(3)
3%
(2)
M
Merlin (FR)
Great knife

My first high quality knife, and it's so good !
From the beautiful box to the blade, you can see the work of the people who made it.

M
Meliwy
TOP !

Je recommande cette marque et ce couteau. Je l'ai choisi car il est utilisé pour toutes sortes de viandes/poissons. Très beau et résiste au temps.

G
Gastrolab Arousa

Fast and serious

R
Raphaël VIDAL
Magnifique et performant

Très belle lame et très efficace

G
Gastrolab Arousa

All great as always

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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.