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!
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.
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.
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.
stainless steel blade.
I sliced watermelon with a 8.3-inch Premium Molybdenum Stainless Steel Gyuto Chef Knife with great weight and balance. It's super sharp and elevates cooking from a chore to a pleasure. It handles other vegetables well with perfect balance, and of course is crazy sharp.
I trimmed off the rind of watermelon with a 7-inch Molybdenum Vanadium Clad Stainless Steel, super sharp and dishwasher safe. Perfect size for a lot of my kitchen work! It elevates cooking from a chore to a pleasure. (Note: do not cut into bone with Japanese kitchen knives! I turned these ribs over to see where to cut. The knife worked perfectly.)
Using a Deba fish butchery knife is like nothing I’ve ever used before, and I’m definitely still getting used to and need to practice with it. The single bevel means that it is sharp only on one side to protect the delicate flesh of fish. The Deba has a thick spine at the base for strength when cutting through bone and a fine razor sharp tip for precision work.
The blade has also been engraved in Japanese with The Female Fisherman (女漁師), I feel truly grateful. This is a beautiful piece of artisanal steelwork.
As a culinary content creator, I’m always searching for beautiful dishware to elevate the food I’m sharing. Syosaku’s Urushi Glass Dinner Plate is absolutely stunning and helps me get the perfect shot every time!
Syosaku Japanese Best Sharp Kitchen Chef Knife Hammered Damascus VG-10 16 Layer Mahogany Handle, Gyuto 8.3-inch (210mm)
Great packaging! I like the balance. It's a handmade, amazing looking Japanese Knife. This knife does a great job filleting a tomato and cuts it effortlessly. Very good control and nice cuts. The knife is faboulous doing cutting, slicing, and dicing.
I enjoyed using the knife. It is superior to most other knives. The Damascus blade is a razor, razor sharp just by looking at the thing. 69 layer of Damascus is the real deal. ZA18 is a special steel. Very nice cuts. Very consistent. This knife is amazing! Get yourself some of these Japanese knives. Wow!
The plate was absolutely stunning. I had the opportunity to create a monochromatic art piece thanks to the well crafted emerald green glass plate. So honored and truly breathtaking work.
The Gyuto knife has quickly become a top tool in my kitchen. Although the knife is lightweight, it balances perfectly in my hand and I reach for it time and time again for a variety of slicing needs. One of my favorite high quality knives.
It was a gift to my daughter. She and her husband enjoy cooking together. And they only want dishwasher tolerant kitchen utensils. So I had this impressive knife sent to them to use. And they absolutely love it. They said it is by far the sharpest knife they own.
The Knife………….. is unbelievably gorgeous. Razor sharp, comfortable in hand and beautifully crafted.
The company sells amazing Japanese knives (I have several), but these Urushi lacquer plates are unique and incredibly beautiful. We have two plates and they're so gorgeous we display them as art pieces....
This is a wonderful knife. Well balanced good feel and very sharp. Hopefully will sharpen as well over time. Very good value as well. I have done very expensive Japanese knives, thus one compares pretty well. Great for any kitchen and all purpose use!
It is important for a sushi chef to have a good knife. Very sharp, make cut sashimi a lot easier and faster, highly recommend it.
My daughters bought me the Sujihiki Knife (9.5"-blade) for Father's Day & my birthday in 2022. I then discovered the Petty Knife shortly afterward. Syosaku had a special on the Petty Knife where engraving & shipping were free. I had it engraved with the Kanji, "Tanaka", characters. Both of these knives will be family heirlooms. I also have the perfect touch-up stone for these knives to maintain their razor edges.
I used the Sujihiki knife over the Christmas holiday to slice an unagi fillet and long vegetables for sushi rolls. It sliced through the ingredients like they were barely there. I used the Petty Knife to slice the rolls. Again, no resistance as long as I wiped the blade on a wet towel between every second- or third-slice. The Damascus steel retains a film of water making allowing each slice to be clean & straight.
If only I can get the Sujihiki Knife engraved then I would have the perfect set.
The knife is ultra-sharp, and easy to maintain. The handle fits in the hand perfectly. Above all, it looks so cool!
Urushi, the Japanese traditional culture, is so beautiful. The beauty and attention to detail make it a masterpiece.
This is a very classy plate. The pattern is not too outstanding, so it’s easy to present from entree to dessert. I can feel how the artisans are particular about the details.
Superb knife. Sharp, well balanced, light and comfortable to use. Cuts effortlessly.
Would recommend 100%.