Santoku knife KOTAI

The knife is stainless, 100% handmade and perfectly balanced. A KOTAI knife takes more than 2 months to make and 138 steps to complete. The knives are very popular with Michelin star restaurants.

Special blade

In addition to its aesthetic appeal, the hammering of the “Tsuchime” knife creates small air bubbles between the blade and the food slices. This ancient Japanese method prevents food from sticking to the knife for a pleasant and fast cut. Thanks to the finesse of the Santoku knife, you can slice 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 optimum amount of chromium to prevent oxidation. The hidden full tang - a single piece of steel that extends from the tip of the blade to the end of the handle - gives the santoku ideal balance and exceptional durability.