Japanese Damascus Steel Knives Pakka Damas Kotai

As efficient and precise as they are elegant and beautiful, the Kotai Pakka Damas Japanese Damascus Steel Knives are the perfect combination of quality and craftsmanship. Their blade forged from 67 layers of steel offers unmatched performance and cutting experience, keeping its edge impeccable, cut after cut. Thanks to their perfect balance, you can effortlessly cut even the hardest ingredients. The round handle made from black pakka wood ensures a secure grip and excellent comfort in use.

The Japanese Damascus steel blade features a stunning pattern without compromising on precision and efficiency. Ultra-sharp, ergonomic and well-balanced, using them feels comfortable with every movement, even during intense use. All knives come in an elegant bamboo wood box and include a protective bamboo sheath for the blade.

What makes Kotai knives stand out

Kotai knives are born from the perseverance and passion of Jeremie Plane, founder of the brand, with the goal of creating the perfect knife – one with the sharpness, precision and aesthetics of Japanese knives, and the durability and low maintenance of Western knives.

Light, precise and sharp like Japanese knives, and as durable, stainless and easy to maintain as German knives, Kotai knives are the perfect balance between Japanese and German styles, combining the best of both worlds.

This balance is essential for Kotai and is reflected both in their manufacturing process and the characteristics of every knife:

• Weight balance: Perfectly distributed between the handle and the blade, ensuring maximum comfort and minimal effort or fatigue, even during extended use.
• Blade geometry: Kotai blades are a hybrid between Japanese and German shapes, allowing both precise straight cuts and rocking motion chopping with ease.
• Tradition meets modernity: A blend of traditional craftsmanship and modern steel tempering techniques creates the ultimate tool for chefs and home cooks alike. Each knife goes through 138 steps over more than two months before passing rigorous quality testing – resulting in flawless, powerful, precise, durable, beautiful and perfectly balanced knives.
• Steel composition: Kotai uses only premium Japanese 440C steel. The high carbon content, balanced with just the right amount of chromium to prevent rust, gives the blades exceptional hardness, outstanding edge retention and excellent resistance to wear.

Why choose the Kotai Pakka Damas Japanese Damascus Steel Knives

The blades are forged from 67 layers of steel, with a central core wrapped in 33 layers on each side – stacked one over the other – creating a beautiful and unique finish. The result is a blade with increased strength, durability and an ultra-sharp edge that lasts longer.

Handcrafted with care to meet the demands of both passionate home cooks and professional chefs, each knife reflects the perfect balance between performance and aesthetics.

Crafted using Japanese AUS-10 Damascus steel with high carbon content, the blades undergo heat treatment to reach the desired hardness. The result: knives with exceptional hardness, high resistance to wear, and long-lasting razor sharpness. The full hidden tang gives the knife strength, durability and stability. Thanks to their perfect balance, they are easy and safe to use – for both right- and left-handed users.

The perfect weight distribution and round handle are designed so you can cut through any ingredient effortlessly. The handles are made from hand-polished black pakka wood, a material known for its antibacterial properties, water resistance and exceptional durability.

All Pakka Damas Kotai knives come in a premium presentation, ideal for storage and display, and perfect as a gift. Each knife includes a bamboo sheath and comes in a stylish bamboo wood box.

Features

• Japanese Damascus steel blade with round black pakka wood handle
• Stainless steel
• 100% handmade
• Handcrafted by master knife makers
• Hidden full tang, perfectly balanced
• Perfect weight distribution – comfortable grip, effortless precision cutting
• Japanese AUS-10 Damascus steel with high carbon content (twice as much as many premium steels)
• Heat-treated blade with hardness: HRC 61 ± 1
• Cryogenic steel heat treatment
• Double-bevel blade
• Blade angle: 15˚, symmetrical 50/50 grind
• Ultra-sharp – keeps its edge cut after cut
• Rust-resistant
• Black pakka wood handle – antibacterial, water-resistant, and durable
• Hand-polished round handle – secure and comfortable grip for full control
• Suitable for both left- and right-handed users
• Bamboo sheath ("Saya") included with every knife
• Premium presentation – elegant bamboo wood box
• Sustainably grown bamboo
• Lifetime warranty
• Hand wash and dry immediately. Not dishwasher safe.
• Do not cut on hard surfaces (metal, ceramic, marble), or through bones or frozen foods.

Knives and uses

• Paring knife: Ideal for peeling and boning. Mainly used for peeling fruits and vegetables, but also versatile for precise tasks off the cutting board.
• Filleting knife: Narrow and flexible, perfect for filleting meat or fresh fish with precision.
• Bread knife: Serrated blade ideal for clean cuts without crushing delicate food like fresh bread.
• Chef’s knife (Gyuto): Comfortable, sharp and multipurpose – the Japanese equivalent to a Western chef’s knife. Agile and well-balanced for all-purpose use.
• Santoku: Comfortable, sharp and versatile. "Santoku" means "three virtues" – perfect for cutting vegetables, meat and fish.
• Cleaver: Ideal for chopping, slicing and crushing. With its wide blade, it's perfect for large cuts of meat, ribs or hard vegetables – without straining your wrist.

Measurements