CHEF KNIFE ROLL-UP BAG | TRAVEL KNIFE BAG |  Cotton Canvas & Leather | Kotai

€120,00

This Kotai Chef Knife Roll-Up Bag is ideal for chefs that are always on the go or simply want a convenient and safe way to carry up to 8 different knives.Built with...

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Description

This Kotai Chef Knife Roll-Up Bag is ideal for chefs that are always on the go or simply want a convenient and safe way to carry up to 8 different knives.

Built with ultra-resistant waxed canvas and full-grain leather, the Kotai travel knife bag is made to last and follow great chefs throughout their careers.

The knives are protected by the waxed canvas and cotton lining, and they are securely held to ensure that they remain safe and still during transportation.

Easy to open and close with brass buckles; includes a large zipper pocket to store additional accessories.

Technical details:
Dimensions: 42 x 15 cm (16.5 x 6") rolled | 42 x 57 cm (16.5 x 22.5") unrolled
Weight: 565 g (20 oz)
Outer material: 12-oz waxed canvas
Lining material: 11.5 oz cotton canvas
Straps & handle material: Top-grain cow leather
Zipper material: Brass
Buckles & rivets material: Brass
Please order the knives separately.



Kotai was born as a bridge between Asian and Western cook cutlery. Lightweight, precise and ultra-sharp like a Japanese knife, yet stainless, robust and very durable like a German knife. All the advantages without the disadvantages, no compromises. "Kotai" means "solid" in Japanese; durability and performance are the defining values behind Kotai's creations.

Many would argue that Japanese knives are the best in the world, so why do so few Western chefs use them? After moving to Asia from his hometown in France - and determined to continue his passion for cooking - Kotai founder Jeremie Plane set out on a journey, but found that the knife world was basically split in two:
On one side - Japanese knives - sharp and beautiful, but also very delicate and high-maintenance.
On the other - Western knives - durable and rust-resistant, but not nearly as sharp as their Asian counterparts.

"I thought there had to be a better alternative. I became 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 the bosses of the West.

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