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.
Most of Syosaku’s kitchen knives are handcrafted by artisans from Sakai, a port city in Japan that has a centuries long history of creating knives originating from forging samurai swords.
Explore Our KnivesJAPANESE KITCHEN KNIFE TYPES
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Each plate Syosaku produces is individually crafted using Urushi, a lacquer that has been used in Japan for over 9,000 years including in the Kinkaku-Ji (the Golden Temple). Using this same technique, we devised our own method for coating the Urushi glass plates for color, texture, and design.
Explore Our Urushi Glass PlatesAll Syosaku products are hand-crafted in Japan by Japanese master artisans. Be aware of "Japanese style products” made in other countries (Ex. China). "Japanese products” doesn't mean they are made in Japan.
We have fulfillment centers in Canada. Your products are made in Japan, already imported and stocked in Canada fulfillment centers. It gives you the following advantages over other Japanese stores.
Because you don't have to ship back your item to Japan, your return process is simpler and easier. We'll send you a pre-paid return label, if the return is our fault.
Gyuto and Santoku. Two of the most popular Japanese kitchen knives. What is the difference? I often have the question. Here are my answers.
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.
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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 o...
The YouTube channel, ChefGiovanni, featured Syosaku's Gyuto knife. The video's title is "Gyuto Knife". ChefGiovanni is a group of certified Chefs b...
Christine Yi and Chef James Tracey are a couple who are both food enthusiasts based in New York who now speak for Syosaku.
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.