Syosaku Japan got featured in New York Street Food, the “go-to” place on the net for those looking for reviews, videos and information about the New York food scene, and far beyond.
In their recent article "5 Useful Tips on How To Use a Kitchen Knife", they featured Syosaku Japan's gyuto chef knife.
Syosaku's Gyuto/Chef knife is ready to use out of the box with ruthless sharpness. The skilled Japanese master artisans produced this from Sakai, Japan. You can cut, dice, slice, mince, and chop with one knife. You can cut meats, fish, vegetables, fruits, and more. The blade is the Premium Molybdenum Stainless Steel. The handle is full tang triple-riveted POM resin. They fused a hygienic 18-8 Stainless Steel bolster on the handle. The handle is then water-resistant and non-slip.
"When given the opportunity to try the new SYOSAKU CHEF KNIFE I knew this was perfect.
The Syosaku kitchen knives are very special. They follow a traditional way of making a perfect kitchen utensil that can use now and for years to come. A Japanese Syosaku Chef Knife, the knife will last for many lifetimes..."
5 Useful Tips on How To Use a Kitchen Knife, Ron Rossi, New York Street Food
Read more about the article here.
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Chef Kevin Ashton is an international Chef and a food columnist. He is a cooking demonstrator and a restaurant consultant.
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