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Kotai Kitchen Kiritsuke Chef Knife Review – 440C Mono Steel

The Kiritsuke from Kotai is made in China and comes with 440C steel. They also have added a repeatable hammered pattern. The knife comes with a full-tang wooden octagon-shaped handle. 

Kotai Kitchen Kiritsuke Chef Knife
Kotai Kitchen Kiritsuke Chef Knife

Kotai Kitchen 440C Core Material + edge retention

The knife Rockwell hardness is specified with a Rockwell of 59 +/- 1. My review sample came with a Rockwell of 58. If used at home, you can get away with 3 to 4 months before needing a whetstone touch-up if you regularly hone your knife with a honing rod. 

Kotai Kitchen 440C Core Material
Kotai Kitchen 440C Core Material

Edge durability & sharpened angle

The knife is sharpened at a 15-degree angle per side. The core material is also strong, so you don’t have to worry about chipping. My review sample came with an inconsistent sharpened angle. And the blade is also quite thick behind the sharpened edge. 

15-degree angle per side
15-degree angle per side

Weight and Spine tapering 

The weight is around 190grams, and the knife has no distal spine tapering. The thickness across the spine is 1.9mm.

No distal spine tapering

Knife handle

The knife comes with a comfortable full-tang octagon-shaped hollow Ebony wooden handle.

Full-tang hollow ebony wooden handle

Knife balance point

Thanks to the hollow handle design, they managed to keep the balance point nicely in the middle. If you pinch grip at the blade or cap, the knife will be middle balanced. 

Middle balanced

Blade profile + Knuckle clearance

The blade profile is relatively flat at the back and middle of the knife, but it gently gets a curve at the front. It is pretty similar to a Gyuto profile.

Similar to a Gyuto in terms of blade profile
Similar to a Gyuto in terms of blade profile

There is also enough knuckle clearance. 

Knuckle clearance is good

Fit and Finish + Choil

The knife had a few flaws. My review sample came with an inconsistent sharpened angle, and the endcap is not perfectly in the center. Other than that, the fit and finish were good.

Kotai Kitchen Endcap is not in the center

I do wish that they thinned out the blade a bit after the sharpened edge. 

Thick behind the sharpened edge

Final Conclusion and my Recommendation

Despite the few flaws, the knife itself is pretty good. The handle is comfortable. The balance point is nicely in the middle, and that is thanks to the hollow handle design. 440C is a good and durable material, and it comes with a unique unboxing experience.

Kotai Kitchen's unique unboxing experience
Kotai Kitchen’s unique unboxing experience

At the same time, the hammered pattern is repeatable and not uniquely individually created. It is not a bad thing as it saves time and labor costs.

Repeatable hammer pattern and not individually hammered.

However, the price point is very steep for what you get. The included Saya is very rough.

Rough black Saya included

The blade is also on the thicker side behind the edge, which causes a splitting effect.

See the Choil picture above (because the knife is thick behind the edge food will split)

Worth it or not for you? That is something only you can decide. 

Price Point is $180 US Dollars since the release of this article

šŸ›’S H O P:

NA: Kotai Kitchen
EU: Kotai Kitchen

N O T E S:
The Kotai Kitchen Kiritsuke review sample has been provided by Kotai Kitchen. However, Iā€™m not getting paid to make this video and article or to include their knife in a video and article. No one will get a chance to preview my footage or thoughts before the video and article go up on youtube or my website.

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Hi, I'm ChefPanko, I have worked for multiple restaurants and have decided to share my experience with you guys. I will share recipes and techniques that I have learned, taken, and improved from the French, Japanese restaurants that I have worked for. I will also explore other cuisines with you guys.

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