Kotai japanese kitchen knives

The KOTAI Japanese knife in top-of-the-range Japanese 440C or Damascus 67-layer steel takes 138 steps and more than two months to make!

Jérémie Plane is the founder of the KOTAI brand. He left France for Japan, where he started cooking. After experiencing a number of problems with his knives due to the maintenance required to prevent them from rusting, he had to look for an alternative, to manufacture these kitchen knives combining Japanese qualities with the strength and robustness of Western knives.
KOTAI knives are handmade using top-of-the-range Japanese 440C steel from Aichi or the latest series in 67-layer Damascus stainless steel with high carbon content AUS-10 and full hidden tang. 
Others are assembled by their expert cutlers in YangJiang, the cutlery capital of China for over 1500 years. The handles are made from ebony or Pakkawood, a composite material that is resistant to heat and humidity. The knives are made using a combination of traditional manufacturing methods and modern technological processes such as vacuum heat treatment and cryogenic cooling. Every Kotai knife comes with a lifetime guarantee. A single motto at KOTAI:

Japanese sharpness combined with Western robustness.