The KOTAI Gyuto Japanese Chef’s Knife brings together Japanese-inspired precision and the versatility of a classic European chef’s knife. Handcrafted with a 20 cm blade, it is designed for everyday slicing, chopping and finely detailed prep work. Its slim 1.8 mm blade, balanced construction and black pakkawood handle make it a thoughtful choice for anyone who appreciates well-made kitchen tools.

Japanese precision meets European versatility

Gyuto is the Japanese equivalent of the chef’s knife. KOTAI combines elements of Japanese and German blade profiles to create a versatile tool for different cutting techniques.

The gently curved cutting edge supports a smooth rocking motion for chopping and mincing, while the lowered tip offers greater control for precise cuts. From preparing vegetables and fruit to finely chopping herbs or slicing boneless meat and fish, this knife is designed to handle a wide range of everyday kitchen tasks.

Handcrafted steel and the Tsuchime finish

The blade is handcrafted from Japanese 440C high-carbon stainless steel, with a hardness of 59–60 HRC on the Rockwell scale. This measures the hardness of the steel and is an important consideration in blade performance and maintenance.

At just 1.8 mm thick, the blade is designed to deliver clean, accurate cuts, including when working with delicate ingredients.

The distinctive Tsuchime (槌目) hammered finish is more than a decorative detail. The small indentations create tiny air pockets between the blade and the food, helping to reduce friction and minimise sticking while cutting.

Balanced design with a black pakkawood handle

Weighing 198 g, the Gyuto has been designed with balanced handling in mind. Its black pakkawood handle contrasts beautifully with the textured stainless steel blade, while a subtle red accent at the end adds a distinctive finishing touch.

The hidden full tang construction means that the steel extends through the handle, contributing to the knife’s overall structure and balance.

For everyday cooking and thoughtful gifting

Whether preparing a simple weekday meal or taking time over a more elaborate recipe, this Gyuto is designed for cooks who value precision, functionality and understated design.

Its 20 cm blade offers ample cutting length for larger ingredients while remaining suitable for more detailed preparation. It also makes a considered gift for someone who enjoys cooking and appreciates beautifully crafted tools.

Product Details

Brand: KOTAI
Knife type: Gyuto / Japanese-style chef’s knife
Blade length: 20 cm
Blade material: Japanese 440C high-carbon stainless steel
Blade thickness: 1.8 mm
Blade hardness: 59–60 HRC
Blade finish: Tsuchime hammered pattern
Handle: Black pakkawood
Construction: Hidden full tang
Knife weight: 198 g
Craftsmanship: Handmade

Care and Important Information

This knife is intended for everyday food preparation. It should not be used to cut bones, frozen food or other extremely hard materials.

Hand wash and dry promptly after use. Do not place the knife in a dishwasher or leave it soaking in water. Use a wooden or plastic cutting board and avoid hard cutting surfaces such as glass, stone or ceramic.

Frequently Asked Questions

What is the difference between a Gyuto and a Western chef’s knife?

A Gyuto is a Japanese chef’s knife. This KOTAI design combines Japanese and German blade characteristics, offering both precision cutting and a comfortable rocking motion for chopping.

Is this knife suitable for everyday cooking?

Yes. Its 20 cm blade is well suited to preparing vegetables, fruit, herbs, boneless meat and fish.

What is a Tsuchime finish?

Tsuchime is a traditional Japanese hammered pattern. The small indentations help reduce food sticking to the blade during cutting.

Can I put this knife in the dishwasher?

No. KOTAI recommends hand washing and drying the knife promptly after use.

Can I use it to cut bones or frozen ingredients?

No. The blade is not designed for bones or frozen foods.

KOTAI Gyuto Japanese Chef’s Knife 20 cm