ULTRA SHARP: High carbon Japanese 440C stainless steel blade (1% carbon for a blade 3 times harder and sharper, and that stays that way longer). Slices all types of food effortlessly for a clean and precise cut that preserves all the flavor of the ingredients.
HAMMERED FINISH: Called “Tsuchime” in Japanese, this hammering technique is handmade by KOTAI craftsmen. In addition to its unique aesthetic qualities, this reduces friction and allows food to stick less to the blade while cutting.
ULTRA SHARP: High carbon Japanese 440C stainless steel blade (1% carbon for a blade 3 times harder and sharper, and that stays that way longer). Slices all types of food effortlessly for a clean and precise cut that preserves all the flavor of the ingredients.
HAMMERED FINISH: Called “Tsuchime” in Japanese, this hammering technique is handmade by KOTAI craftsmen. In addition to its unique aesthetic qualities, this reduces friction and allows food to stick less to the blade while cutting.
An essential tool in the kitchen to protect your worktop and the edge of your knives, the KOTAI bamboo cutting board is made of natural bamboo from sustainable cultivation.
Naturally antibacterial and antifungal, pre-dried and deeply oiled with food-grade mineral oil, the Kotai cutting board is built to last.
ULTRA SHARP: Japanese AUS-8 stainless steel blade with high carbon content (0.8% carbon for a blade three times harder and sharper that lasts longer). Slices all types of food effortlessly and precisely to preserve the full flavor of the ingredients.
HAMMERED FINISH: Called “Tsuchime” in Japanese, this hammering technique is done by KOTAI craftsmen. In addition to its unique aesthetic qualities, this reduces friction and allows food to stick less to the blade while cutting.
This stainless steel carving fork is the perfect tool for serving roasts or grills.
The square teeth gradually taper into sharp points, allowing for an easy first puncture followed by a firm grip, comfortably holding food in place while slicing or slicing with your knife.
ULTRA SHARP: High carbon Japanese 440C stainless steel blade (1% carbon for a blade 3 times harder and sharper, and that stays that way longer). Slices all types of food effortlessly for a clean and precise cut that preserves all the flavor of the ingredients.
HAMMERED FINISH: Called “Tsuchime” in Japanese, this hammering technique is handmade by KOTAI craftsmen. In addition to its unique aesthetic qualities, this reduces friction and allows food to stick less to the blade while cutting.
The KOTAI Sharpening Set includes : 1 x 1000/6000 grit ceramic whetstone 1 x anti-slip natural bamboo base x 15° angle guide 1 x corundum stone flattener 1 x User manual
The KOTAI 1000/6000 Combination Whetstone offers you two grits: a coarse 1000 - grit side to grind away rougher edges and a fine 6000 - grit side to put the final touch for a razor-sharp edge.
The KOTAI Sharpening Set includes : 1 x 400/1000 grit ceramic whetstone 1 x anti-slip natural bamboo base x 15° angle guide 1 x corundum stone flattener 1 x User manual
The KOTAI 400/1000 Combination Whetstone offers you two grits: a coarse 400-grit side to grind away rougher edges and a fine 1000-grit side to put the final touch for a razor-sharp edge.
ULTRA SHARP: High carbon Japanese 440C stainless steel blade (1% carbon for a blade 3 times harder and sharper, and that stays that way longer). Slices all types of food effortlessly for a clean and precise cut that preserves all the flavor of the ingredients.
HAMMERED FINISH: Called “Tsuchime” in Japanese, this hammering technique is handmade by KOTAI craftsmen. In addition to its unique aesthetic qualities, this reduces friction and allows food to stick less to the blade while cutting.
ULTRA SHARP: High carbon Japanese 440C stainless steel blade (1% carbon for a blade 3 times harder and sharper, and that stays that way longer). Slices all types of food effortlessly for a clean and precise cut that preserves all the flavor of the ingredients.
HAMMERED FINISH: Called “Tsuchime” in Japanese, this hammering technique is handmade by KOTAI craftsmen. In addition to its unique aesthetic qualities, this reduces friction and allows food to stick less to the blade while cutting.
ULTRA SHARP: High carbon Japanese 440C stainless steel blade (1% carbon for a blade 3 times harder and sharper, and that stays that way longer). Slices all types of food effortlessly for a clean and precise cut that preserves all the flavor of the ingredients.
HAMMERED FINISH: Called “Tsuchime” in Japanese, this hammering technique is handmade by KOTAI craftsmen. In addition to its unique aesthetic qualities, this reduces friction and allows food to stick less to the blade while cutting.
An essential tool in the kitchen to protect your worktop and the edge of your knives, the KOTAI bamboo cutting board is made of natural bamboo from sustainable cultivation.
Naturally antibacterial and antifungal, pre-dried and deeply oiled with food-grade mineral oil, the Kotai cutting board is built to last.
ULTRA SHARP: Japanese AUS-8 stainless steel blade with high carbon content (0.8% carbon for a blade three times harder and sharper that lasts longer). Slices all types of food effortlessly and precisely to preserve the full flavor of the ingredients.
HAMMERED FINISH: Called “Tsuchime” in Japanese, this hammering technique is done by KOTAI craftsmen. In addition to its unique aesthetic qualities, this reduces friction and allows food to stick less to the blade while cutting.
This stainless steel carving fork is the perfect tool for serving roasts or grills.
The square teeth gradually taper into sharp points, allowing for an easy first puncture followed by a firm grip, comfortably holding food in place while slicing or slicing with your knife.
ULTRA SHARP: High carbon Japanese 440C stainless steel blade (1% carbon for a blade 3 times harder and sharper, and that stays that way longer). Slices all types of food effortlessly for a clean and precise cut that preserves all the flavor of the ingredients.
HAMMERED FINISH: Called “Tsuchime” in Japanese, this hammering technique is handmade by KOTAI craftsmen. In addition to its unique aesthetic qualities, this reduces friction and allows food to stick less to the blade while cutting.
The KOTAI Sharpening Set includes : 1 x 1000/6000 grit ceramic whetstone 1 x anti-slip natural bamboo base x 15° angle guide 1 x corundum stone flattener 1 x User manual
The KOTAI 1000/6000 Combination Whetstone offers you two grits: a coarse 1000 - grit side to grind away rougher edges and a fine 6000 - grit side to put the final touch for a razor-sharp edge.
The KOTAI Sharpening Set includes : 1 x 400/1000 grit ceramic whetstone 1 x anti-slip natural bamboo base x 15° angle guide 1 x corundum stone flattener 1 x User manual
The KOTAI 400/1000 Combination Whetstone offers you two grits: a coarse 400-grit side to grind away rougher edges and a fine 1000-grit side to put the final touch for a razor-sharp edge.
ULTRA SHARP: High carbon Japanese 440C stainless steel blade (1% carbon for a blade 3 times harder and sharper, and that stays that way longer). Slices all types of food effortlessly for a clean and precise cut that preserves all the flavor of the ingredients.
HAMMERED FINISH: Called “Tsuchime” in Japanese, this hammering technique is handmade by KOTAI craftsmen. In addition to its unique aesthetic qualities, this reduces friction and allows food to stick less to the blade while cutting.