KOTAI University

When it comes to choosing a knife, the incredible variability of materials and designs can be overwhelming. A “cheap” knife will end up costing more in the long term, because it will break or go dull. Low-quality steels will not keep a sharp edge no matter how many hours are wasted on sharpening, and a new knife will have to be purchased every year or so.   Everyone enjoys cooking with a quality knife, but often you only notice you worked with bad knives for a long time when you start using a really good one.   The below checklist...