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

Qu'est-ce qui définit vraiment un couteau japonais ?
  • by Kro Lgr

What Really Defines a Japanese Knife?

This is a legitimate question, and we prefer to answer it directly rather than sidestep it: what actually makes a knife "Japanese"? Is it purely a matter of where it was made, or is it something else? We offer an...

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Quel couteau japonais choisir pour couper les fruits ?
  • by Kro Lgr

Which Japanese Knife for Cutting Fruit?

Cutting fruit seems straightforward - and yet the choice of knife genuinely changes the result: an apple that browns less quickly, citrus supremes without a single piece of pith, a pineapple sliced cleanly without crushing the flesh. With the wrong...

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Top 5 des couteaux japonais indispensables pour équiper sa cuisine
  • by Kro Lgr

Top 5: The Essential Japanese Knives for Your Kitchen

Once you've tasted the precision of a first Japanese knife, the temptation is strong to want to buy everything at once: Yanagiba for fish, Deba for boning, Nakiri for vegetables, a 10-piece set for good measure. Based on the thousands...

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Couteau japonais pour gaucher : lesquels sont adaptés et lesquels éviter
  • by Kro Lgr

Japanese Knives for Left-Handed Cooks: Which to Choose?

This is a question we receive regularly: "I'm left-handed, will a Japanese knife work for me, or are they only designed for right-handed people?" The answer is reassuring, but it requires some explanation, because it depends entirely on the type...

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HRC : que signifie la dureté d'une lame d'un couteau et comment lire une fiche produit
  • by Kro Lgr

Knife HRC Hardness Explained: How to Read a Product Spec

On most of our product pages, you'll find a mention like "58–60 HRC" or "53–54 HRC" next to the steel type. It's one of the questions we receive most often: what does this number actually mean, and does a higher...

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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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