Ryusen is arguably making the finest knives from the Echizen region of Japan. The fit and finish is unmatched.
Location: Echizen, Japan
Line: Bontenunryu Kai
Construction: Hand-forged san mai
Edge Steel: VG10 Stainless Steel (HRC~62
Cladding: 63-layer nickel stainless damascus steel
Finish: etched
Edge Grind: 50/50 (Double Bevel)
Handle: Octagonal
Quince with tapered black Pakka Wood ferrule, Polyurethane turquise resin spacer
Weight: ~g
Blade Length: ~165mm
Overall Length: ~mm
Thickness at Heel: ~mm
Blade Height: ~mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.












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