Japanese Pakka Kotai Steel Knives

The Pakka Kotai Japanese Steel Knives are the best combination of elegance, quality, and craftsmanship. Designed for professional use and amateur cooks, they bring together all the virtues of Japanese and German knives. Their balance is perfect, allowing you to cut effortlessly even the toughest foods. The sharp Japanese stainless steel blade maintains its impeccable edge, offering precise and efficient cutting. The round black pakka wood handle provides a secure grip and very comfortable handling.

You will notice the efficiency and precision of Pakka knives in every movement while enjoying the comfort of their handling. All knives come in an elegant bamboo wood box and include a bamboo protective sheath for the blade.

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 requirement 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 only with the finest high-end Japanese 440C 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 Pakka Kotai Japanese steel knives

Pakka knives by Kotai are

designed and handcrafted, keeping in mind the needs of everyone who enjoys cooking or chefs who have made this hobby their profession. Each knife reflects the perfect balance between performance and aestheticsMade with . 

Japanese 440C steel, with high carbon content, the blades undergo heat treatment to reach the required hardness. These knives have great wear resistance, exceptional hardness, and an edge that stays sharp and flawless cut after cut. The full tang gives them great strength, durability, and resistance. Additionally, they are perfectly balanced knives that you will handle comfortably and safely, whether you are right- or left-handed. The

perfect weight distribution and their elegant round handle are designed so you can cut effortlessly all kinds of foods, even the toughest. The handles are made of black pakka wood and are hand-polished. Also, pakka wood is perfect for kitchen use, as it stands out for its antibacterial properties, water resistance, and durability. All Pakka Kotai knives have a

premium presentation, perfect for caring for them as they deserve and making them an ideal gift. Each knife comes in an elegant bamboo wood box and includes a bamboo protective sheath for the blade. Features

Japanese stainless steel knives with round pakka wood handle.

• 100% handcrafted manufacturing.
• Knives handmade by master cutlers.
• Hidden full tang, perfectly balanced.
• Perfect weight distribution. Comfortable use; precise and effortless cutting.
• Japanese 440C steel with high carbon content (contains twice the carbon of other premium steels).
• Blade heat-treated to reach a hardness of HRC 60 +/- 1
• Steel heat treatment: cryogenic..
• Double bevel blade.
• Blade angle: 15˚, symmetrical sharpening 50/50.
• Ultra-sharp. M
• aintain their impeccable edge cut after cut.Rust resistant.
• Black pakka wood handle, known for its antibacterial properties, water resistance, and durability.
• Hand-polished round handle. Firm and comfortable grip for total control.
• Suitable for left- and right-handed users.
• Bamboo blade protector (bamboo "Saya") included with all knives
• Premium and elegant presentation, in bamboo box.
• Sustainably grown bamboo.
• 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.Fillet knife. Narrow and perfect for filleting and deboning. The fillet knife features a narrow and flexible blade, ideal for precisely filleting fresh meat or fish.
• Bread knife. Its serrated blade is i
• deal for cutting without crushing or breaking. The serrated bread knife is best suited for smooth, sharp, and non-crushing cuts, even on the most delicate foods, preserving all their flavor.Chef Gyuto. Comfortable, sharp, and multipurpose. The Gyuto is 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.
• 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.
• Butcher knife. Perfect for chopping, cutting, and crushing. Often called the Chinese butcher knife, its wide blade is ideal for cutting large portions of meat, preparing ribs, or quickly chopping hard vegetables without tiring the wrist.
• MeasurementsKnife

Blade length