Description
At 2.2mm, the blade is thicker than traditional Japanese gyoetos for more weight and robustness. The Japanese 440C high-carbon steel undergoes a high-tech vacuum heat treatment. This gives the blade the best possible mechanical properties, with an exceptional hardness of HRC 60 +/- 2 for excellent edge sharpness.
About the Kotai Japanese Flexible Filleting Knife
Sharpened to a double bevel giving the edge an optimal angle of 15˚ per side, KOTAI knives have a perfect balance between extreme sharpness and blade strength. The sharpness of the cut ensures that even the most delicate food is not bruised when chopping or slicing, preserving all the flavour. Hybrid between a Japanese and a German blade profile, the slightly curved belly allows a rocking motion for effortless chopping and chopping, while the lowered point facilitates precision work. Craftsmanship shows in the details.
KOTAI knives all have an angled bolster, which is the easiest way to distinguish a forged blade from a punched blade. There should be no gap between the bolster and the handle for maximum hygiene and durability. Full Tang - KOTAI blades extend all the way to the bottom of the handle - for superior durability and balance. High-quality professional knives last a lifetime, in which they are sharpened countless times. KOTAI knives have a partial bolster which, in contrast to the full bolster of most western knives, makes it possible to sharpen the blade over the entire length. Resin impregnated pakkawood handle designed to combine a natural look with extreme durability and a firm grip even with wet hands. No water absorption, no splinters, no bacteria.
Return Policy
If you are not 100% satisfied with your purchase, you can return the product for a full refund or exchange the product for another product, similar or not. You can return a product up to 30 days from the date of purchase. Any product you return must be in the same condition as you received it and in its original packaging. Keep the proof of purchase.
