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Gosso

Address 1-4-2-B1 Ebisu-nishi,Shibuya-ku,Tokyo
TEL +81-03-5458-5522
Business hour 17:00 - 23:00
Regular holiday Sundays,Holidays

Takoyasu

Address 1-4-2-B1 Ebisu-nishi,Shibuya-ku,Tokyo
TEL +81-03-5458-5522
Business hour 17:00 - 23:00
Regular holiday Sundays,Holidays
Customer's Voice
Japanese Gyuto Knife (Chefs Knife)
Chris Meikrantz
Rating: ★★★★★  Date: 10/11/2015

Japanese Gyuto Knife (Chefs Knife)
Pawel Szczepaniak
Rating: ★★★★★  Date: 09/11/2015

Japanese Santoku Knife (All-purpose utility Knife)
valentinus hendrikx
Rating: ★★★★★  Date: 09/11/2015
Me and my wife really love your knife ,it's a real tool and no decoration. We use it every day in our kitchen. Cutting is mutch faster and cleaner.
It handels well and sharpening it is only needed very rarely.

Japanese Petty Knife (Paring Knife)
Adam
Rating: ★★★★  Date: 09/11/2015
I purchased this 150 mm petty almost a year ago as an inexpensive way to experience handmade knives. All my previous knives were french, japanese, and german production.

I reach for it whenever my larger knives feel too cumbersome or my cutting board is crowded. It can easily handle anything up to large potatoes and onions, and is perfect for shallots, garlic, and other small tasks, including boneless meats.

The blade has a very pleasing rustic look, yet it is wonderfully ground and tapered for performance. Very thin at the edge, but with just enough body behind it to feel solid. The exposed carbon edge has become a grey-blue color that contrasts against the stainless in a very pleasing way. It sharpens easily, and stays sharp far longer than it should, especially if stropped occasionally. The initial edge was very sharp, but had areas of very small chipping, which I quickly fixed on a 4000 stone. No problems of any kind since.

The (western style) handle is a bit too rustic. The spine is below the level of the top of the handle enough to let food particles stick in, making cleaning more of a chore. It is also visually distracting. That said, the handle is made from surprisingly nice Indian Rosewood (I believe) and feels good in the hand. I was worried it felt too small at first, but in use it provides the knuckle clearance I need, and the easy cutting of the blade does not require a wood chopping grip.

Overall, this knife does everything it should, and is just a better handle away from full marks. Thinking about it now though, I've had almost a year to fix or replace the handle and haven't. I probably never will either (though it is worthy of something nicer). I'll probably buy another one too, because I haven't seen or used anything that worked so well for the price.

Japanese Nakiri Knife (Vegetable-cutting Knife)
sakorn somboon
Rating: ★★★★★  Date: 09/11/2015
totally love the knives. cutting vegetable have never been so easy..

Japanese Gyuto Knife (Chefs Knife)
sakorn somboon
Rating: ★★★★★  Date: 09/11/2015
the best gyuto i have ever used in my life. it's so sharp and easy to maintain. amazing balance knife. i have recommend to my colleges.

Japanese Deba Knife (Fish filleting Knife)
sakorn somboon
Rating: ★★★★★  Date: 09/11/2015
i love this deba. cut fish like butter.. the best deba..

Japanese Gyuto Knife (Chefs Knife)
Stephen Layne
Rating: ★★★★★  Date: 08/11/2015
This knife takes a very keen edge and is easy to sharpen. The Nashiji finish prevents food from sticking.

Japanese Petty Knife (Paring Knife)
Stephen Layne
Rating: ★★★★★  Date: 08/11/2015
I use this knife more often than I expected. It is easy to keep sharp, and the size is perfect for small jobs.

Japanese Gyuto Knife (Chefs Knife)
Ian Poy
Rating: ★★★★★  Date: 08/11/2015
I've been using my Fujiwara Teruyasu knives for 12 months, they quickly became my favourite knives to use. I can rely on them to stay sharp for a long time.

Japanese Petty Knife (Paring Knife)
Ian Poy
Rating: ★★★★★  Date: 08/11/2015
This is the most indispensable knife in my collection. I use it for just about any kind of task.

Japanese Gyuto Knife (Chefs Knife)
Nick Walston
Rating: ★★★★★  Date: 08/11/2015
I love this knife. It hold's a fine edge extremely well. It will be part of my cooking for years to come. Thank you.

Japanese Santoku Knife (All-purpose utility Knife)
Wellington Dong
Rating: ★★★★★  Date: 08/11/2015
I have bought three of your knives over the years and they have always performed at an exceptional level. I don't say this lightly because I am a daiku and have used a lot of exceptional edge tools in my trade.

Japanese Petty Knife (Paring Knife)
Francois Theriault
Rating: ★★★★★  Date: 07/11/2015
Couteaux exceptionnels, mon meilleur investissement en cuisine.

Japanese Nakiri Knife (Vegetable-cutting Knife)
Andrej Apro
Rating: ★★★★★  Date: 07/11/2015
Excellent knife, best of all my collection

Japanese Gyuto Knife (Chefs Knife)
Glenn Kistner
Rating: ★★★★★  Date: 07/11/2015
Very sharp and well made blade and the whole knife has a nice feel to it, with some heft. Fun to use!

Japanese Gyuto Knife (Chefs Knife)
William Kelsall
Rating: ★★★★★  Date: 07/11/2015
An absolutely superb knife. Not a 'pretty' knife - this is all about doing what a knife should do well - cutting. Razor sharp, beautifully balanced - truly the knife for a serious cook.

Japanese Nakiri Knife (Vegetable-cutting Knife)
Marcelo Amaral
Rating: ★★★★★  Date: 07/11/2015
I love this nakiri. It was the sharpest i've ever seen out of the box, even compared to Kato or Shigefusa. Perfect for slicing chives!

Japanese Petty Knife (Paring Knife)
Steven Playford
Rating: ★★★★  Date: 07/11/2015
I bought the 150mm, great handmade blade, at a great price. Basic western handle, If you want a nicer one mabroishi no meito range offers that upgrade. Will order again.

Japanese Deba Knife (Fish filleting Knife)
Bret Tullis
Rating: ★★★★★  Date: 07/11/2015
This is one of the finest knives I have owned. When cutting fish it is almost as if the flesh moves itself to avoid being cut by such a sharp blade.

Thank you for your hard work.

 

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