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The versatile knife for all your cutting needs!
20cm blade in 440C stainless steel - HRC 60 hardness
Hammered finish: prevents food from sticking
Ebony wood handle with stainless steel Bolster and base
Octagonal shape: suitable for ambidextrous use
Pinewood sheath included to protect the blade
Supplied in a bamboo storage box
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The Kotai kiritsuke chef knife makes cutting easy!
The Kotai knives in this range are designed in the city of YangJiang, in southern China's Guangdong province. This province is historically renowned for knife-making, an art that has endured for over 1500 years.
This 20cm kiritsuke chef's knife is versatile and easy to use for cutting meat, fish, vegetables, fruit, herbs... Its distinctive shape is reminiscent of Japanese swords.
The blade is made of 440C stainless steel, an alloy with a good ratio of carbon to chromium, making it more resistant to corrosion than other similar steels. In fact, it is one of the most commonly used stainless alloys in knife making.
Its hardness reaches 60 HRC on the Rockwell scale, enabling it to retain its cutting edge longer while remaining easy to sharpen. Such hardness is achieved by special cryogenic treatment of the steel. The blade is sharpened in a V-shape at an angle of 15°, ensuring clean cuts without damaging the flesh of the food.
The top surface of the blade is hammered. This creates air bubbles between the steel and the food, so that it sticks less to the blade.
As for the handle, it's made from ebony, a tough, durable wood. Its octagonal shape (8 sides) ensures a good grip. It is suitable for use by both right- and left-handed chefs. The handle also features a mosaic-shaped decorative rivet.
The stainless steel Bolster links the blade to the handle. It also allows you to grip the knife more easily, for a more pleasurable use. The handle base is engraved with the brand logo.
All Kotai knives are delivered in a beautiful bamboo box with a sheath (also known as a saya) to protect the blade.
As for maintenance, we strongly advise against using the dishwasher. Instead, wash gently by hand in lukewarm water with a little soap. Afterwards, simply wipe the knife dry with a soft cloth before storing it in a dry place.
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