Santoku knife KOTAI

About the Santoku knife

Santoku means "3 virtues" in Japanese because it can be used to cut meat, fish and vegetables. Japanese precision, Western robustness. The best of both worlds. The knife is stainless, 100% handmade and perfectly balanced. A KOTAI knife requires more than 2 months of work and 138 steps to complete. The knives are very popular at Michelin star restaurants.

Special blade

In addition to the aesthetic appeal, hammering the "Tsuchime" knife creates small air bubbles between the knife and the food slices. This ancient Japanese method prevents food from sticking to the knife for a pleasant and quick cut. The finesse of the Santoku knife allows you to cut and chop without ever crushing even the most delicate ingredients, so they retain all their flavor. In addition, the indented blade reduces the friction between the knife and the cut food so that it does not stick to the blade.

Premium steel

KOTAI's Santoku is forged from 440C steel, a premium steel that combines high carbon content for hardness and edge durability with the optimal amount of chromium to prevent oxidation. The hidden full tang - a single piece of steel extending from the tip of the blade to the end of the handle - gives the santoku ideal balance and exceptional durability.