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.
A gorgeous 9.5 inch Sujihiki, or flesh-slicing knife, engraved with "Asakawa" on it.
I've never thought of myself as a pro-cook or a chef but using the right tools makes me feel like being on the next level.
It brings me joy, the process of cooking so much more with a good knife. It turns cooking into a hobby - that's what I like about these knives from Syosaku.
Made for me by SyosakuJapan is a slicing knife (Sujihiki) and is especially good for filleting fish or carving meat such as Christmas Turkey!!!
It arrived razor sharp and ready to use. I could wax lyrically about the handmade artisanal technics that are used to make such a stunning knife but instead I will just suggest that if you are looking for a serious knife that will last a lifetime then take a look at the great knives.
I really do enjoy Syosaku branded knifes and plates. 330mm of white steel with magnolia wood handle makes it a perfect knife for slicing fish for sashimi or sushi.
Seems like a good knife, especially for the price. Sharp enough out of the box to do decent cut work, a few passes on the wetstones will make this a dream.
Enjoying using my new Syosaku Petty Japanese knife.
The short wait is over. I've just received all the way from Japan my beautifully handcrafted Syosaku Petty Knife with a Damascus stainless steel blade and a gorgeous walnut handle.
Mine has also had my name JONATHAN translated into the Katakana characters ジョナサン engraved on the blade for that personal touch.
"Both knives, as a set, shall be family heirlooms, and will be used for finer food preparation & sushi making.
Thank you for the beautiful knives and excellent customer service."
Fit and finish seem to be on par with knives in this price range, sharp enough out of the box to use right away. A few pushes on the stones will make this a great addition to the daily use collection.
These products are beautiful and functional. They are also adorable and well-crafted. This stuff makes a great gift for the chef in your life or cooking fanatic, or someone who just loves quality, well-made, high-craftmanship level products.
These products are beautiful and functional. They are also adorable and well-crafted.
This stuff makes a great gift for the chef in your life or cooking fanatic, or someone who just loves quality, well-made, high-craftmanship level products.
I love this stuff!
I first noticed this collection at my favorite sushi experience @koyonewyork in Queens and became so fascinated with how elegantly they dance in the light!
Nothing to complain about. It's not as long lasting as a more expensive knife, but has been working well for nearly half a year of daily use on fish, fruits, and vegetables. Can't speak to tougher meats.
Im very pleased with my Syosaku nakiri knife. Its blade is so sharp and its mahogany haft is comfortable to hold and beautiful. I also bought the optional Saya (wood sheath).
Nakiri is Japanese for "vegetable cutter." So its a specialised knife, but thats no problem for me I cant remember the last time that I used my chefs knife for any purpose other than cutting veggies. Now I have a knife made just for that purpose. My 8-inch chefs knife is likely destined for Goodwill.
The Syosakus blade is delightfully thin despite having three distinct layers. The middle layer is high carbon stainless steel (HRC 60-62). The two outer layers arent as hard, but may have better toughness and/or corrosion resistance.
The Nakiri is much handier in use than my chefs knife, thanks to its light weight, sharpness, and compact blade. I have no use for the sharp point of a chefs knife.
I have only one minor complaint. The sheath is secured onto the blade by a little plastic pin. That little pin is VERY easy to lose. I nearly lost it down the drain of my kitchen sink. It cant cost more than a penny, so Syosaku shouldve included several spare pins.
Its balance and how comfortable it felt in my hand. You may think they are expensive but if a handcrafted knife serves you well for 20 years, then the price is cheaper than buying new cheap knives every couple of years.
The Santoku made easy work of thinly slicing white cabbage for my spring rolls, the knife seemed comfortable in my hand and I felt completely in control, which is important when wishing to slice something this thinly. I then used the Syosaku knife to slice a large tomato, which again is good indication of its out of the box sharpness. You can see how thin the slices of tomatoes are!
nice balance, confront handle and super sharp