Our blog articles on Kaitsuko Japanese Damascus steel knives and cooking.

Comment nous concevons un couteau japonais chez Kaitsuko
  • by Logilor SAS

How We Design a Japanese Knife: From Idea to Your Kitchen

Behind every Kaitsuko knife, there isn't simply a blade and a handle put together. There is a succession of decisions, tests, adjustments and validations, guided by a single obsession: to create a tool that is genuinely pleasant to use every...

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Couteau de chef ou Santoku lequel choisir au quotidien ?
  • by Kro Lgr

Chef's Knife or Santoku: Which to Choose for Everyday Cooking?

This is the question that comes up most often in our customer service. Someone wants to get serious about cooking, understands that a good knife changes everything, and finds themselves looking at two similar-sounding options: the chef's knife and the...

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Nakiri ou santoku quel couteau choisir pour vos légumes
  • by Kro Lgr

Nakiri vs Santoku: Which Knife to Choose for Vegetables?

If you cook a lot of vegetables, you always come back to the same duel: Nakiri or Santoku. Both have a wide blade, both excel on vegetables, and both cost roughly the same. On paper, it's a tough call. In...

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guide expert pour choisir son couteau japonais
  • by Kro Lgr

Japanese Knife Buying Guide 2026: Expert Advice to Get It Right

Choosing a Japanese knife isn't straightforward when you're starting out. Between blade types (Gyuto, Santoku, Nakiri, Kiritsuke, Petty…), steels (Damascus, VG10, 440C, Aogami…), HRC hardness levels and brands, it's easy to get lost. And most online comparisons are written by...

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Pourquoi les couteaux japonais coupent mieux que les couteaux occidentaux
  • by Logilor SAS

Why Japanese Knives Cut Better Than Western Knives

When you use a quality Japanese knife for the first time, the reaction is often the same. The blade seems to glide through food almost effortlessly. An onion splits in two with a clean stroke, a tomato slices without being...

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Les couteaux indispensables en cuisine professionnelle : le guide du restaurateur (2026)
  • by Jules H

The Essential Knives for a Professional Kitchen: The Restaurant Owner's Guide (2026)

Which knives to equip a restaurant kitchen? Which ones truly matter, how to choose them, how to maintain them, and why the best equipment alone isn't enough to run a successful establishment. Ask any cook what their most important tool...

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Couteaux en acier carbone vs acier inoxydable
  • by Logilor SAS

Carbon Steel vs Stainless Steel Knives: Which Should You Choose in 2026?

When you start taking kitchen knives seriously, one question almost always comes up: should you choose a carbon steel blade or a stainless steel blade? This debate has long run through the world of cutlery, and particularly Japanese knives, renowned...

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Rouille sur une lame : les 7 méthodes sûres pour l’éliminer (et celles à éviter absolument)
  • by Logilor SAS

Rust on a Blade: the 7 Safe Methods to Remove It (and the Ones to Absolutely Avoid)

Discovering rust on a knife can cause genuine concern, especially when it involves a beautiful kitchen blade. Many people immediately assume their knife is irreversibly damaged. In the majority of cases, however, that is far from true. Rust is a...

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Quelles sont les erreurs à éviter pour conserver le tranchant de son couteau ?
  • by Logilor SAS

The 7 mistakes that ruin a japanese knife's edge (and how to avoid them)

A well-designed Japanese knife can deliver an exceptional cutting experience. Thanks to their fine geometry and high-carbon steels, these blades are capable of reaching a level of precision that is hard to match. But this performance relies on a delicate...

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Le set de 3 couteaux japonais en acier damas Kaitsuko
  • by Logilor SAS

Knife Sets vs. Individual Knives: The Ideal 3-Knife "Capsule" in 2026

When you start building a serious kitchen knife collection, one question almost always comes up: should you buy knives one at a time, or invest straight away in a complete set? For a long time, the answer seemed obvious. Knife...

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Le retour en force des planches à découper en bois
  • by Logilor SAS

Microplastics and cutting boards: should you stop using plastic in 2026?

For a long time, the question was never even asked. In many kitchens - both professional and domestic - the plastic cutting board was considered the most practical and hygienic solution. Easy to clean, resistant, available everywhere… it seemed to...

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Pourquoi l’angle d’affûtage est plus important que le prix
  • by Logilor SAS

Why the sharpening angle matters more than the price

When it comes to kitchen knives, most discussions revolve around price. People compare amounts, look at promotions, hesitate between two models, and wonder whether investing more is really worth it. Yet in practice, the price is far from the most...

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Comment reconnaître un couteau de qualité en moins de 30 secondes
  • by Logilor SAS

How to recognise a quality knife in less than 30 seconds

When you find yourself faced with a knife, whether in a shop or on an online product page, it is often difficult to know quickly whether you are dealing with a serious tool or simply a nicely presented object. Many...

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Combien coûte vraiment un mauvais couteau sur 10 ans ?
  • by Logilor SAS

How much does a bad knife really cost over 10 years?

When buying a kitchen knife, we almost always focus on the displayed price. Fifteen pounds, twenty pounds, sometimes thirty. At that point, the reasoning is simple: the knife cuts, it's new, it does the job, and we tell ourselves there's...

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Angle d'affutage du couteau comment choisir ?
  • by Kro Lgr

Knife Sharpening Angle: How to Choose?

Knife Sharpening Angle Sharpening a knife is an essential step to keep a blade as sharp as the first day. Depending on the type of knife, its origin, or the shape of its blade, the sharpening angle is not the...

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