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Beef Ragu Recipe

Italian Beef Ragu: It is an Italian dish that's easy and packed full of flavor. This ground beef ragu is made using only a few simple ingredients.

When you spell Japan with the uppercase letter “J”, it’s my country. When you spell japan with the lowercase letter “j”, it means Urushi. What is Urushi? The Urushi is a traditional Japanese natural resin lacquer. It is made from the sap of the lacquer tree (or urushi tree), which is a native to south-eastern Asia. They make [...]

Gyuto vs Santoku, what’s the difference?

Gyuto and Santoku. Two of the most popular Japanese kitchen knives. What is the difference? I often have the question. Here are my answers.1. Gyuto vs Santoku, general rule: When discussing the difference, always do within the same maker and the same series. Otherwise, you end up with the discussion about other factors. Like steel [...]

Gyuto

1. The origin of Gyuto:Gyuto knives are the Japanese version of the Western Chef’s knives. It's often called just "Gyuto". Let's learn all about one of the most popular Japanese kitchen knives.Gyuto “牛刀” in Japanese means “cow sword”. Because the origin of the Gyuto is swords, with which Japanese cows used to fight each other? [...]

Nakiri knife

Did you know there are knives designed for cutting only vegetables? They are getting popular worldwide as the veggie lifestyle is spreading. You will know all about the unique Japanese kitchen knife in this article.1. What is Nakiri knife?Nakiri in Japanese means “vegetable cutter” or “leaf cutter”. Names and Natures do often agree. They are [...]

Kinki, not kinky (channel rockfish)

What would you say if I told you “you can order Kinky at a Japanese restaurant”? And if you did, you could be broke. The name of the super expensive fish in Japanese sounds exactly same as the English word “kinky”!We spell it “Kinki”. The English name is channel rockfish, or sometimes idiot fish. I [...]

Santoku knife uses

What do you think “Santoku” means? Why is it the best first knife in the kitchen? You’ll learn all about the unique knife invented in Japan.1. Santoku knife uses: What does “Santoku” mean?Some translate “Santoku” as three virtues. It’s a direct translation of the Chinese characters “三徳”. But when it comes to kitchen knives, it’s wrong.Actually, [...]

Sashimi, Hiramasa (Yellowtail Amberjack, or Kingfish)

If you happen to find it on the menu, NEVER miss it. Hiramasa (Yellowtail Amberjack, or Kingfish) is one of the highest-end fishes. And they are difficult to find, because of the limited volume.Some call them ”prince of the blue-backed fish”. Because of their less oily, not too heavy, refined taste with class. They swim [...]

Sashimi, Shima-aji (striped jack)

Do you know whether the slices in the photo are very fresh, or aged for a few days?Shima-aji (striped jack) has exquisite calm and soothing flavor. At the end, it adds a slight natural sweet tone. The majority of experienced Sushi tasters would say it’s one of their most favorites.But when you ask them whether [...]

Grilled Japanese Eggplant with Miso Sauce

Simple, super easy to prepare, healthy, and most of all, YUMMY.This is another traditional Japanese mom’s recipe. Recently, it’s drawing attention as a vegan side dish in the Western style eating habits, too.There are many people who don’t like eggplants, or don’t know their real values. They think eggplants are bitter, insipid, sometimes hard and [...]

Profile of the Japanese kitchen knife blades

If you laugh at a question, "do you have a knife for lefties?", you're invited to read this article. You'll learn special knives to prepare sushi and sashimi. You'll learn why lefties need different knives than right-handed people.If you’re interested in kitchen knives, let’s study their structures. I’ll explain their profile in this article.1. Structure of [...]

Sashimi, Tuna and Kanpachi (greater amberjack)

Look beautiful, don’t they? But they’re not just beautiful, but so good for your health. Sushi is one of English words these days, but do you know Sashimi? Sashimi is as popular as Sushi in Japan. It is raw food, often sliced thin.Difference between Sushi and Sashimi?Sushi is shaped with vinegared rice. But in case of Sashimi, rice [...]

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Email: info@syosaku-japan.com
Address: 5-9-2 Seta, Setagaya-ku, Tokyo, 158-0095 JAPAN

I recommend them!

If you are serious about your food then get serious about the knives you use!

Today I was preparing a fresh whole salmon for tomorrow so I used my Syosaku 240mm Gyuto knife for the job.
It's made from Premium Molybdenum Stainless Steel and its razor sharp! It's well balanced and very comfortable to hold even if its a long day. I recommend them!

Nice weight and balance to it and the blade is very sharp.

This knife has a nice weight and balance to it and the blade is very sharp. After chopping up vegetables to test out, I know I’ll be using this knife often. I’m really pleased to have it in my collection.

The blade is impressively sharp and durable.

While this type of handle design is not usually something I would gravitate towards, the blade is impressively sharp and durable. It’s very light weight and I will be using this knife primarily for when traveling to cook.

Straight out of the box they are both amazingly sharp as always with Syosaku knives.

Both are Gyuto knives with super sharp stainless steel blades. One has a 220mm premium Molybdenum stainless steel blade and the other has a 180mm Molybdenum-Vanadium
stainless steel blade.

Straight out of the box they are both amazingly sharp as always with Syosaku knives. Both knives feel very well balanced in the hand and are a pleasure to use. They both make chopping and slicing things (not fingers 😊) very easy.