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The Gyuto Knife
Gyuto (Chef’s knife) Born during the late Meiji era in Japan, forged with the finest Damascus steel, honed and made entirely in South Australia, your...
Top 5 Knife Secrets
The Top 5 Knife Secrets Every Serious Cook Should Know A great knife makes for great cooking. This especially applies when the knife is ultra-sharp,...
Recipe for the Gyuto Knife
Our talented friend Adrianne from Sweet Caramel Sunday prepared this recipe using her very own Koi Knives Gyuto knife. Adrianne's personal experience using the knife...
A Guide to Sushi and Sashimi Knives
The knife or bōchō, is the soul of the cook, so goes a Japanese adage. Nowhere is this ‘soul’ as central as in the preparation...
People of Koi: Troy Bedford
Meet Troy Bedford. An ex-chef and now the owner of A Wicked Edge Mobile Sharpening, Troy knows his knives. The well-reputed knife sharpener has been...
How to Choose the Right Santoku Knife
If you are ever looking for a dependable multipurpose chef’s knife for your kitchen, then the santoku knife will be top of the recommendations. The...
How to Use Your Japanese Kitchen Knives
Every professional chef has a Japanese kitchen knife somewhere in their toolkit. The perfect combination of beautiful aesthetics, use of top-quality materials, unique craftsmanship and...
Sujihiki Knive vs Yanagiba Knife
If you have ever dined in a fancy and authentic Japanese sushi restaurant with an open sushi bar, you have probably noticed the chef wielding...
Best Japanese Knives for Cutting Vegetables
The Top Five Best Japanese Knives for Cutting Vegetables Whether you are the strict and ‘puritanical’ vegetarian or a foodie who gobbles up pretty much...