The Gyuto, 20 cm blade, is the Japanese equivalent of the chef knife, nimble and well-balance for a comfortable grip, able to cut anything except bones and frozen food.
Japanese precision, Western robustness
The best of both worlds
- 100% handmade
- Ultra-sharp Japanese 440C high-carbon stainless steel
- Hidden full tang
- Black pakkawood handle
- HRC hardness: 59-60
- Weight: 198g
- Perfectly balanced
- Wooden Saya (sheath or blade cover) included with each knife
- Lifetime warranty
Hybrid between a Japanese and a German blade profile, the slightly curved belly allows a rocking motion for effortless chopping and mincing while the lowered tip makes precision work easier. Besides its aesthetic appeal, the “Tsuchime” (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.
About Kotai Kitchen
KOTAI was born as a bridge between Asian and Western cutlery. Light, precise, and ultra-sharp like a Japanese knife yet stainless, sturdy and very durable like a German knife. All the pros without the cons, no compromise.