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Chef Kevin Ashton is an international Chef and a food columnist. He is a cooking demonstrator and a restaurant consultant. 

Syosaku Japan got featured in 360 West Magazine, a lifestyle magazine that gives affluent readers a full-circle view of where they live.

360 West's recent article entitled "THE GIVING SEASON - OVEN TO TABLE" mentioned one of Syosaku's Santoku Knives.

They make more than 90% of all Japanese professional chef knives in Sakai, Japan. It is where the Syosaku Japanese kitchen knives are manufactured. They are manually created by master artisans with exceptional skills one at a time.

Santoku in Japanese translates to three uses. The three previously stood for meats, fish, and vegetables. These three items can easily be chopped with one knife because of the knife's design. Once you master the techniques for using the Santoku knife, you may apply them to a variety of other knives as well. It's the ideal option for your first kitchen knife.

"Syosaku’s 7-inch santoku chef knife is a versatile workhorse thanks to its adeptness at dicing, slicing, and mincing."

Syosaku published a new press release about its continued partnership with De Gustibus Cooking School.

Syosaku continues its partnership with De Gustibus Cooking School, a culinary institution based in Macy's Herald Square in New York. A year after the partnership launched, Syosaku continues to be part of the recognized culinary school's sole provider of Japanese knives.

Syosaku-Japan got featured in Hombre Magazine. This is the only American bilingual magazine and the leading magazine for Latin men. 

Hombre featured Syosaku's Urushi Glass Plates  and Syosaku's Knives. This is in their "HOMBRE Gift Guide: For The Home" article.

Syosaku offers Japanese Urushi glass plates. These are traditional Japanese lacquer having 9,000 years of history. The unique translucent glass components protect the Urushi lacquer. This technology is essential to prevent surface flaking and reduce plate sensitivity. Syosaku also has a beautiful line of kitchen knives. These knives are ready to use out of the box with ruthless sharpness. With the use of these knives, you can feel your upgraded technique level.

City Guide Magazine, an online NYC visitor guide, featured Syosaku-Japan. This magazine continues to guide NYC visitors to sightseeing and tours. Broadway, museums, dining, and even restaurant reviews are also here. Believe it or not, it also includes shopping and more with coupons, a calendar of events, and many more.

 Syosaku's knives were featured by City Guide. The knives are in their article entitled "NYC Holiday Gift Guide."

The knives mentioned are two among Syosaku's Chef Knives. One of which has an INOX AUS-8A stainless steel blade. The blade of the second knife noted is Takefu VG-10 high carbon stainless steel (HRC 60-62). These blade steels give exceptional sharpness, edge retention, durability, and ease of sharpening.

Syosaku-Japan got featured in East End Taste Magazine. This elevated digital food-focused lifestyle publication serves as a source for all things. It includes food and drink in the Hamptons and North Fork, and culinary-focused travel.

East End Taste Magazine featured Syosaku's knives and Urushi Glass Plates. The products are in their article entitled "Kitchen and Home Holiday Gift Guide."

Syosaku knives are being handcrafted in Sakai, Japan. The knives' master craftsmanship shines through in every single product. Syosaku also has Urushi Glass Plates. This is a traditional Japanese lacquer having 9,000 years of history. Unique transparent glass materials protect the Urushi lacquer using the newest Japanese technology. This is to avoid surface flaking and reduce the plate surface sensitivity.

Syosaku-Japan was featured in Aubrey's Kitchen, which gives dozens of recipes and resources focused on healthy eating, weight loss, and everyday fitness.

Syosaku's knives were mentioned in their recent article entitled "THE ULTIMATE HOLIDAY GIFT GUIDE FOR FOODIES, HOME COOKS AND COCKTAIL ENTHUSIASTS".