KOTAI was born as a bridge between Asian and Western cutlery. Light, precise, and ultra-sharp like a Japanese knife yet stainless, sturdy and very durable like a German knife. All the pros without the cons, no compromise. KOTAI means “solid” in Japanese; durability and performance are the defining values behind all our creations.
Many would argue that Japanese knives are the best in the world, so why are there so few Western chefs using them? After moving from his hometown in France to Asia - and determined to continue his cooking passion - Kotai founder Jeremie Plane set out to get the perfect chef knife but realized that the knife world was basically split in two: / On one side Japanese knives that were sharp and beautiful, but also very delicate and high-maintenance. / On the other side Western knives that were durable and rust-resistant, but nowhere near as sharp as their Asian counterparts. “I thought there had to be a better alternative. I got obsessed with the idea and started talking to countless bladesmiths, designers, steel engineers, professional chefs and regular home cooks. Some of them shared my frustration and joined the project.” Two years and a million prototypes later, KOTAI was born: light, precise and razor-sharp like a Japanese knife yet stainless, durable and easy to maintain like a German knife. In short, a Japanese knife for Western chefs.
KOTAI was established in 2016. They are based in France.