Ryusen is arguably making the finest knives from the Echizen region of Japan. The fit and finish is unmatched.
Location: Echizen, Japan
Line: Blazen Wa
Construction: Forged san mai
Edge Steel: SG2 Stainless Steel (HRC~63)
Cladding: Stainless steel
Finish: Tsuchime Migaki
Edge Grind: 50/50 (Double Bevel)
Handle: Octagonal Canadian black walnut wood
Weight: ~142g
Blade Length: 210mm
Overall Length: ~355mm
Thickness at Heel: ~3.3mm
Blade Height: ~45.1mm
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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