Syosaku Japan got featured by The Knockturnal, a go-to website for entertainment industry insiders.
The article, "Syosaku Knives Are A Chef’s Best Friend" was published by Vinesh Vora.
Syosaku's kitchen knives are ideal for everyday handling daily of kitchen tasks. You can cut, dice, slice, mince, and chop with one blade. You can cut meats, fish, vegetables, fruits, and more. You can use it as a sushi knife too. It is double-edged, so it doesn't matter if you are right-handed or left-handed. Both the VG-10 core and outer Damascus steel are stain & corrosion resistant. The exquisite exterior steel eliminates friction. The less friction keeps food from sticking to the blade. The premium Mahogany wood used for the handle is water-repellent and non-slip. The handle is triple riveted to the full tang. It then gives exceptional strength & durability.
"Overall, the Syosaku knife is one of our favorite knives to have as a chef. The sharpness, hold, weight, and craftsmanship of this knife is unmatched. A good chef’s knife is a staple in any kitchen and it is worth it to spend a little more to get a knife that will last for years and years to come..."
Syosaku Knives Are A Chef’s Best Friend, Vinesh Vora, The Knockturnal
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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.
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