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Utility knife, 9 cm blade. The utility knife is the second most used knife, just after the chef's knife.
Japanese precision, Western robustness.
The best of both worlds.
- Ultra-sharp 440C Japanese steel
- Bamboo saya (sheath) included with each knife
Beyond the aesthetic appeal, the hammering of the “Tsuchime” (槌目) 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 a pleasant and quick cutting experience.
The KOTAI paring knife has an ideal hybrid shape, combining an almost flat blade edge for maximum precision and a very fine point for detail work.
The blade is forged from 440C steel, a superior quality steel that combines a high carbon content for edge hardness and longevity with the optimal amount of chromium to prevent oxidation.
The hidden full tang – a single piece of steel running from the tip of the blade to the end of the handle – gives the paring knife ideal balance and exceptional durability.
Composition: 440C steel blade, black pakkawood handle, bamboo box, bamboo saya
Care instructions: Do not use on hard surfaces (metal, ceramic, marble). Use wooden or plastic cutting boards. Do not cut bones or frozen food. Hand wash and dry promptly after each use. Do not clean in the dishwasher or leave in a damp sink.