Pakka San-Mai Collection - Complete 11-Piece Set: 6 Knives + 5 Accessories

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Deluxe Pakka San-Mai Complete 11-piece Set including:

1. 9 cm blade paring knife

2. Santoku, 18 cm blade

3. Gyuto (chef’s knife), 20 cm blade

4. Bread knife, 20 cm blade

5. “Sole fillet” fish knife, 20 cm blade

6. Cleaver, 19 cm blade

7. Magnetic bamboo knife holder large enough for 6 to 8 knives

8. Sharpening set including a 180/800-grit water stone, non-slip bamboo base, 15-degree sharpening guide and corundum stone flattening tool

9. Bamboo chopping board with groove, juice reservoir and hidden handles - 40 x 30 x 2 cm

10. 25 cm sharpening steel

11. 27 cm carving fork

* Handmade

* Three-layer Japanese AUS-10 stainless steel

* Full tang

* Black pakkawood handle

* HRC hardness: 61 +/- 1

* Perfectly balanced

* Bamboo saya (sheath) included with each knife

* Lifetime warranty

The 15-degree sharpening angle (compared with 20 to 25 degrees for an ordinary knife) allows you to slice and finely chop without ever crushing even the most delicate ingredients, so that they retain all their flavour.

All KOTAI San-Mai knives are forged from AUS-10 steel, a premium three-layer steel that combines high carbon content for hardness and long-lasting sharpness with the optimal amount of chromium to prevent oxidation.

The hidden full tang – a single piece of steel running from the blade tip to the end of the handle – gives the knives ideal balance and exceptional durability.

Beyond its aesthetic appeal, the “Tsuchime” (槌目) hammering on the blade creates small air pockets between the blade and the slices of food.

This ancient Japanese method prevents food from sticking to the blade for pleasant, fast cutting.

San-Mai - KOTAI’s new collection

“San Mai” means “three layers” in Japanese and refers to a traditional technique of forging together three steels with complementary properties.

At its core, a high-carbon AUS-10 steel core – hardened to reach an HRC hardness of 61 – gives the blade an exceptionally fine cutting edge and excellent long-lasting performance.

On either side of the cutting edge, two layers of softer steel protect this hard core, reinforcing the blade’s resistance to impacts and oxidation.

Both precise and durable, the San-Mai blade offers an ideal balance between cutting performance, ease of maintenance and durability. Its clean aesthetic subtly reveals the join line between the steels, the unique signature of its construction.

Pakka San-Mai range

Gyuto, Santoku, cleaver, bread knife, filleting knife, paring knife... The Pakka San-Mai collection offers a varied selection of blades to meet all your culinary needs. It stands out in particular for the composition of its handles, made from black pakka wood (pakkawood), renowned for its antibacterial properties, water resistance and durability.

Whether you are right- or left-handed, this hand-polished round handle allows you to cook with complete confidence thanks to a firm, comfortable grip that offers superior control and a smooth cutting experience with every use.

Beyond its aesthetic appeal, the “Tsuchime” (槌目) hammering on the blade creates small air pockets between the blade and the slices of food.

This ancient Japanese method prevents food from sticking to the blade for pleasant, fast cutting.