Kotai Gyuto Chef's Knife (20cm, Black Handle)

What makes the 440C steel blade superior to standard kitchen knives?

The Japanese 440C stainless steel contains 1% carbon, making it three times harder than conventional kitchen knives. This high carbon content allows the blade to achieve and maintain exceptional sharpness for up to 10 times longer than standard blades. The steel also includes 17% chromium for rust resistance, 0.4% molybdenum for strength and 0.08% vanadium for edge retention. The vacuum heat treatment process achieves HRC 60 hardness, creating a blade that stays sharp through professional kitchen use whilst remaining easy to maintain.

How does the hammered Tsuchime finish affect cutting performance?

The Tsuchime hammered finish serves both functional and aesthetic purposes. The textured surface created by hand-hammering reduces friction between the blade and food, allowing for smoother cutting motions. This pattern also prevents food from sticking to the blade surface, which is particularly beneficial when slicing vegetables or proteins. The finish is applied by skilled KOTAI craftsmen using traditional Japanese techniques, ensuring each knife has a unique pattern whilst maintaining consistent performance benefits.

Is the pakkawood handle suitable for professional kitchen environments?

Yes, the pakkawood handle is specifically designed for professional use. This technical wood undergoes phenolic impregnation, making it completely water-resistant with zero absorption. Unlike traditional wooden handles, pakkawood prevents bacteria growth and eliminates the risk of splinters. The round, hand-polished design provides secure grip even with wet hands and the ergonomic shape reduces hand fatigue during extended cutting sessions. The handle works equally well for right and left-handed users.

What cutting tasks can this 20cm Gyuto knife handle?

The 20cm Gyuto is designed as a versatile chef's knife capable of handling most kitchen tasks except cutting bones or frozen foods. The hybrid blade profile combines Japanese precision with German durability, featuring a slightly curved belly for rocking motions during chopping and mincing, plus a lowered tip for precision work. It excels at slicing vegetables, dicing onions, chopping herbs, portioning meat and general food preparation tasks that require clean, precise cuts.

How should I maintain and sharpen this knife?

The 440C stainless steel requires minimal maintenance due to its rust-resistant properties. Hand wash and dry immediately after use to maintain optimal condition. The blade can be sharpened using whetstones, with the 15° double bevel edge requiring consistent angle maintenance. The absence of a bolster at the heel allows sharpening of the entire blade length. Regular honing with a steel rod helps maintain the edge between sharpenings. Store in a knife block or magnetic strip to protect the blade edge.

What does the lifetime warranty cover?

KOTAI provides a lifetime warranty covering manufacturing defects and structural failures under normal kitchen use. This includes issues with the blade steel, handle attachment, or construction quality. The warranty does not cover damage from misuse, such as cutting bones, frozen foods, or using the knife as a tool. Additionally, normal wear from regular use and sharpening is not covered. The company also offers a 90-day hassle-free return policy for customer satisfaction.

How long does the manufacturing process take for each knife?

Each knife requires over two months to complete and involves 138 individual manufacturing steps. The process begins with forging the high carbon steel blade by third-generation Japanese blade smiths. The blade undergoes vacuum heat treatment to achieve the precise HRC 60 hardness rating, followed by hand-hammering to create the Tsuchime finish. The pakkawood handle is then hand-polished and fitted using full tang construction. Each knife undergoes rigorous testing before packaging to ensure it meets KOTAI's quality standards.

Why does this knife require age verification for purchase?

UK law requires age verification for knife purchases as they are classified as bladed articles. Buyers must be 18 years or older to purchase this product. During delivery, the courier may request photographic identification to verify the recipient's age before handing over the package. This is a legal requirement for all knife sales in the UK, regardless of the intended use. The verification process helps ensure knives are only sold to adults who can use them responsibly.