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Choosing your first Japanese knife.

Posted by Lilou Gonnachon on

Choosing your first Japonese knife. May, 17th 2022 by Lilou Gonnachon. The first knife that we buy, or that we offer ourselves, will remain engraved in our memory for a long time. Of course, I am talking about a beautiful knife, sharp and resistant, a real chef's knife! It is then important to choose the right knife, the one with which you will be able to do many things. A versatile knife, multifonctional, for many different tasks.   But then, how to properly choose your first Japanese knife? Somes advices Think about it before you start: First of all, find...

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The best way to maintain your knife.

Posted by Tapian Wiyona on

The best way to maintain your knife. Posted by Lilou Gonnachon on May, 09, 2022 Beautiful quality knives are often worth their price. But you know that these knives last a lifetime, if you take good care of them. What follows is not magic, it's just a few simple tips to give your knives a good life. So read carefully, and take note! Wash it, yes, but properly. Your sharp Japanese knives are also very fragile. You should not risk damaging the blade by rubbing it with the abrasive side of a sponge to remove a stain or worse, put...

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How to sharpen your knives ?

Posted by Tapian Wiyona on

How to sharpen your knives ? Posted by Lilou Gonnachon A knife, to be well maintained, must be sharpened. But how often, with what and how? Which material to choose and why? In this article, you will find all the information you need to become the king of sharpening. To begin with, it is very important to make the distinction between honing and sharpening. Honing is the process of "straightening" the edge of your blade, without creating a new edge. Sharpening, on the other hand, consists of forming a new edge on your blade when it is dull or damaged....

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Comment découper la viande de bœuf

Posted by Maïté Simounet on

10 Novembre 2021 Comment découper la viande de bœuf Publié par Jeremie Plane La viande de bœuf est un met d’exception qui a sa place sur toutes les tables. D’ailleurs, lors d’un repas en famille, un bœuf bourguignon ou un rôti de bœuf ravit toujours les palais. Et à un barbecue, comment ne pas cuisiner des côtes de bœuf ? Quant au pot-au-feu, il est tout simplement incontournable en hiver. Pour épater vos invités, une bonne viande et une cuisson parfaite ne suffisent pas. Vous devez aussi soigner la présentation. On ne parle pas uniquement du dressage, mais aussi de...

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Western Knives vs Asian Knives

Posted by Maïté Simounet on

Western Knives VS Asian Knives: Which One to Choose? Posted by Sophie Zhao on October 12, 2020 It doesn't matter if you are an amateur or professional chef. One of the most important and most used tools in your kitchen is the knife. It can be confusing trying to figure out what type of knife to buy: Western or Asian? Which one is better? Western knives tend to be heavier, sturdier, and last longer. Whereas Asian knives are the opposite and tend to be sharper, lighter, and more fragile. Hopefully, after reading this article, it will help you better understand...

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