Serrated bread knife, 20 cm blade. After their chef knife and paring knife, chefs say that the knife they can’t live without is their bread knife.
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: 175g
- Perfectly balanced
- Wooden Saya (sheath or blade cover) included with each knife
- Lifetime warranty
If you’re trying to cut food with a hard “crust” without squashing the delicate inside, here’s a knife for that. Crusty bread, tomatoes, rolls, watermelon, pineapple... Whatever you throw at it, the Kotai bread knife will make neat slices of it, thanks to its serrated blade. 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.