Kotai Gyuto chef's knife

Japanese precision, western robustness. Aesthetically pleasing and functional, the hammered pattern creates tiny air pockets between the blade and the food being cut. This ancient Japanese technique reduces air resistance, preventing food from sticking to the blade. Slicing, chopping, dicing, julienne, brunoise... Good cooking starts with precise cutting. The sharp 15-degree edge ensures that delicate ingredients are never crushed and always retain their freshness. The perfect weight distribution and the hand-polished Pakkawood handle are designed to effortlessly cut through the toughest foods without sacrificing comfort. Each knife is meticulously handcrafted by Japanese knife makers. The expertise is passed down from generation to generation, combining modern technology with the most traditional knife-making methods.