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

Le retour en force des planches à découper en bois

March 9, 2026

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...

Pourquoi l’angle d’affûtage est plus important que le prix

March 3, 2026

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...

Comment reconnaître un couteau de qualité en moins de 30 secondes

February 26, 2026

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...

Combien coûte vraiment un mauvais couteau sur 10 ans ?

February 19, 2026

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...

Angle d'affutage du couteau comment choisir ?

December 16, 2025

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...

Des études ont rapporté que plus de 99 % des bactéries sur le bois meurent en 3 minutes… le plastique les fait proliférer et multiplier !

November 12, 2025

Studies Show: Over 99% of Bacteria on Wood Die in 3 Minutes... Plastic Makes Them Proliferate and Multiply!

Why Your Plastic Cutting Board Could Ruin Your Kitchen - And Why Wood is the Solution Have you always thought plastic cutting boards were more hygienic than wood? Think again. For a long time, this myth has persisted in our...

Dashi : guide complet, recettes et usages | Kaitsuko

October 17, 2025

Dashi: The Essential Broth of Japanese Cuisine

What is Dashi? Definition and Role in Cooking Dashi is the fundamental broth of Japanese cuisine. Unlike Western stocks, it relies on a brief, clear, and precise infusion where the essence of flavor concentrates in just a few minutes. Though...

October 13, 2025

Ramen: Complete Guide and Tips for Homemade Bowls

What is Ramen? Origins and Definition Ramen is a noodle dish served in a flavored broth, which has become emblematic of modern Japanese cuisine. However, its origins trace back to China, where immigrants introduced wheat noodles softened by kansui, an...

Soba : tout savoir sur les nouilles de sarrasin

October 1, 2025

Soba Noodles: Definition and Origins

Soba Noodles: Definition and Origins What Are Soba Noodles? Soba are Japanese noodles made from buckwheat flour and water. Depending on the recipe and region, they are often mixed with a portion of wheat flour to achieve more flexibility and...

Quel est le meilleur fusil à aiguiser Kaitsuko

June 5, 2025

How to Use a Honing Steel? The Complete Guide

You've invested in quality knives. Sharp, balanced, carefully forged. Yet after just a few weeks, they already struggle to slice through a tomato. It's not that they're dull: it's simply that their edge has lost its alignment. This is where...

Pierre à aiguiser double face pour couteaux japonais Kaitsuko

May 16, 2025

How to Choose the Perfect Sharpening Stone - Expert Tips & Buying Guide

A sharp knife is the foundation of any efficient kitchen. But even the best blade in the world eventually dulls. And to revive it, don't count on low-quality gadgets: you need the right sharpening stone. Because yes, the right tool...

Le meilleur acier pour couteau : lequel choisir Kaitsuko

May 9, 2025

Knife Steel: Complete Guide to Steel Types in Cutlery

Steel is the DNA of a knife. Razor-sharp or smooth cutting? Easy maintenance or surgical precision? Everything starts with the right alloy. In the world of cutlery, there isn't one steel that dominates everything, but rather steels adapted to each...

Acier 440C : composition, dureté et utilisation en cuisine

May 5, 2025

440C Steel: Composition, Hardness and Culinary Usage

Precise. Resistant. Sharp. 440C steel is something of a Swiss Army knife among stainless steels: it can do everything, and it does it well. Used in both kitchen cutlery and outdoor applications, it appeals through its robustness, easy maintenance, and...

Meilleurs couteaux à désosser : notre sélection et conseils d’achat

April 25, 2025

Best Boning Knives: Our Selection and Buying Guide

Looking to cleanly separate meat from bone without tearing or forcing? Then you need a real boning knife. This formidable tool isn't reserved for butchery professionals: it's essential in any serious kitchen, whether you're preparing chicken, game, or a beautiful...

Meilleur couteau à dépecer : comment bien choisir son modèle ?

April 18, 2025

Best Skinning Knife: How to Choose the Right Model

The best skinning knife is the one that lets you work quickly, cleanly, and without wasting meat. It’s that simple. Whether you’re a seasoned hunter or a meticulous butcher, choosing the right blade is no place for guesswork. Sharpness, handling,...

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