Cuchillos de acero japonés Tsumabe Kotai

Handmade and sharpened in Tsubame (Japan), and designed for the most demanding chefs, the Tsumabe Kotai Japanese steel knives are the finest example of the prestige and spirit of regional craftsmanship. Made from 1K6 Japanese stainless steel with a full tang, their perfect balance and ultra-sharp edge make them extraordinarily precise and very comfortable to handle. The ergonomic black pakka wood handle completes the knife, showcasing how perfect the combination of art and performance can be.

In the artisanal manufacture of each carefully hammered steel blade, a unique craft heritage is reflected. Tsubame knives are characterized by their tribute to nature, represented by the swallows that decorate the band on the box protecting each piece.

What distinguishes Kotai knives

Kotai knives are born from the perseverance and passion of Jeremie Plane, the brand’s founder, to achieve the perfect knife, a knife with the edge, precision, and aesthetics of Japanese knives, and the durability and ease of maintenance of Western knives. Lightweight, precise, and sharp like Japanese knives, and as durable, rust-resistant, and easy to maintain as German knives,

KOTAI knives are the perfect balance between Japanese and German knives, combining the best virtues of both worlds. This balance is a primary demand for Kotai and is reflected both in the manufacturing process and in the characteristics of their knives:

Weight balance

• . Perfectly distributed between the handle and the blade, so that comfort of use is maximized and effort and fatigue are minimized, even after very prolonged use.Balance in blade geometry
• . Kotai knife blades are a hybrid between German and Japanese blades, allowing precise cutting and a rocking motion for easy chopping.Balance between tradition and modernity
• . The combination of the best traditional craftsmanship with modern steel tempering technology creates the ultimate tool for professional and amateur chefs. Each knife requires 138 steps and more than 2 months to manufacture before undergoing rigorous testing, resulting in flawless, powerful, precise, durable, beautiful, and perfectly balanced knives. Balance in the steel’s chemical composition
• . Kotai knives are made exclusively with the finest high-end 440C Japanese steel. Its higher carbon content, balanced with the perfect amount of chromium to prevent corrosion, gives the blades exceptional hardness, great wear resistance, and excellent edge retention. Why choose Tsumabe Kotai Japanese steel knives

The Tsubame collection has been designed especially with the most demanding chefs in mind.

Fully handmade and sharpened in Tsubame (Japan), these knives reflect the best qualities of a unique artisanal heritage. Tsubame knives also pay tribute to nature, especially the swallows and what they symbolize (hard work and good fortune). Handmade and sharpened, the blades of

carefully hammered high-carbon 1K6 Japanese steel are extraordinarily hard. They are knives with great wear resistance and an edge that stays sharp and flawless cut after cut. The full tang gives them great strength, durability, and resilience. These are perfectly balanced knives that you will handle comfortably and safely, with an unmatched feel every time you use them.

The perfect weight distribution and their elegant handle have been designed so you can effortlessly cut all kinds of foods, even the toughest. The triple-riveted handles are made of black pakka wood, which is ideal for kitchen use due to its antibacterial properties, water resistance, and durability.

All Tsumabe Kotai knives come in a very elegant presentation, perfect for caring for them as they deserve and making them an ideal gift. Each knife is presented in an elegant gift box, with a band illustrated with the swallows that the collection represents.

Features

• Japanese stainless steel knives with pakka wood handle.
• 100% handmade manufacturing.
• Knives handcrafted by master cutlers.
• Full tang.
• Perfectly balanced for greater comfort.
• Perfect weight distribution. Comfortable use; precise and effortless cutting.
• 1K6 Japanese stainless steel with high carbon content (contains twice the carbon of other premium steels).
• Blade heat-treated to reach a hardness of HRC 59 +/- 1.
• Steel heat treatment: cryogenic.
• Double bevel blade.
• Blade angle: 15˚, symmetrical 50/50 sharpening.
• Ultra-sharp. Maintain their flawless edge cut after cut.
• Rust resistant.
• Black pakka wood handle with triple rivets. Wood known for its antibacterial properties, water resistance, and durability.
• Ergonomic handle for a firm and comfortable grip for total control.
• Very elegant presentation, in a box with a band featuring swallow illustrations.
• Lifetime warranty.
• Hand wash and dry immediately. Not dishwasher safe.
• Do not cut on hard surfaces (metal, ceramic, marble), bones, or frozen foods.

Knives and uses

• Paring knife. The ideal knife for peeling and deboning. Mainly used for peeling fruits and vegetables, but it is a multipurpose knife. All precise cutting tasks off the board are done with the paring knife.Utility knife.
• Precise, agile, and ideal for quick cuts, it is an all-purpose knife thanks to its medium-sized thin blade. Perfect for small cutting tasks, from peeling and slicing an apple to chopping herbs or garlic. Santoku.
• Comfortable, easy to handle, sharp, and multipurpose. The name Santoku means “three virtues” in Japanese. Its versatile blade is ideal for chopping vegetables and fruits, slicing meats, and preparing fish.Bunka Santoku.
• Precise, sharp, and multipurpose. Like the traditional Santoku, its versatile blade is ideal for chopping vegetables and fruits, slicing meats, and preparing fish. The pointed blade shape also makes it much more precise. Chef.
• Comfortable, sharp, and multipurpose. The Japanese equivalent of the chef’s knife, agile and well balanced for a comfortable grip, capable of cutting anything except bones and frozen foods.Measurements

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