Complete Set // Gyuto + Santoku+ Paring Knife + Bread Knife + Fillet Knife + Chinese Cleaver // Hammered

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.

A Santoku is a Japanese all-purpose kitchen knife. The name means “three virtues,” as its versatile blade is ideal for chopping vegetables and fruits, slicing through meats, and preparing fish. The “scallops” on the blade reduce drag so that it can glide through food more easily.

KOTAI’s Paring Knife is a hybrid between a “sheep’s foot” and a “spear tip." The blade's edge is mostly flat, allowing great precision and easy peeling, while the tip is slightly pointed, for intricate coring tasks.

If you’re trying to cut food with a hard “crust” without squashing the delicate inside, there’s a knife for that. Crusty bread, tomatoes, rolls, watermelon, pineapple… Whatever you throw at it, the KOTAI Bread Knife will make neat slices all thanks to its serrated blade.

Specifically designed to fillet fish, this Fillet Knife features a thin, long and flexible blade which moves easily along the backbone and under the skin of fish. This makes boning and removing skin from meat even easier, thanks to the narrow blade's ability to reduce drag as it cuts against fibrous tissue. The blade’s unique flexibility also ensures maximal yield, giving you more food with less waste.

The Chinese Cleaver has a broad blade ideal for cutting large chunks of meat, perfect for preparing spare ribs or quickly chopping tough vegetables. The flat surface of the blade also makes a great tool for crushing garlic, nuts, or ginger. Plus, its wide blade gives the cleaver the ability to safely scoop up chopped and sliced ingredients and transfer them to a container or pan.

Every KOTAI knife features 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.