165mm Ryusen Bontenunryu Kai VG10 Damascus Wa Nakiri

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.