Gift Set // Hammered Gyuto + Paring Knife + Bread Knife

Expertly handcrafted, perfectly balanced, and ultra durable, KOTAI bridges the gap between Eastern and Western knife making to bring the best of both worlds into a single, hybrid design.

The Gyuto is the Japanese answer to the Western chef knife, and comfortably handles most cutting tasks and techniques. this “Tsuchime” version of the KOTAI Gyuto features a hand-hammered blade. Aesthetically appealing and functional, the 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.

While nearly everything on the cutting board can be done with a chef's knife, all your precise, off-the-board cutting tasks are best performed with a paring knife. KOTAI’s Paring Knife is a hybrid between a “sheep’s foot” and a “spear tip”. Its blade edge is mostly flat, allowing great precision and easy peeling, while its tip is slightly pointed, for intricate coring tasks.

After their chef knife and paring knife, chefs say that the knife they can’t live without is their Bread Knife. If you’re trying to cut food with a hard “crust” without squashing the delicate inside, this is just the knife for the job. Crusty bread, tomatoes, rolls, watermelon, pineapple— no matter what you throw at it, the KOTAI bread knife will make neat slices thanks to its serrated blade.

These KOTAI knives feature a razor-sharp Japanese 440C high-carbon steel blade, which is rust-resistant and heat treated to 59 hardness to preserve its sharp edge cut after cut. Finished with an acute 15 degree blade edge and hand-polished pakkawood handles, these professional-quality knives make it effortless to cut through even the toughest food without compromising on comfort.