Ryusen 63 Layer Gyuto

The blade is made of high-grade steel VG10 which is high-grade molybdenum steel added rare metal cobalt vanadium as core material for the central part, and nickel Damascus struck by alternately stacking 62 layers of hard stainless steel containing nickel and soft stainless steel. So, we realize unprecedented strength and bring out the sharpness and durability of VG10 steel to the limit. It is relatively easy to grind and excellent in maintainability. The beautiful ripples of the blade section are very unique and have its own purpose.

Dignified professional series —
The blade consists of VG-10, a high-end cutting steel material made by adding a rare metal vanadium cobalt to high-quality molybdenum steel, sandwiched between two sheets of 63-layer nickel Damascus, and was carefully forged individually by artisans, pursuing steel density and supreme sharpness. It is easy to sharpen and has excellent maintainability.
Furthermore, the blade has an ultimately beautiful shine and elegant ripple patterns, achieved by a special surface treatment technique original to Ryusen and a delicate manual buffing method. The beautiful ripple patterns on the blade surfaces are proof of manual buffing, which are one of a kind. This is a professional fine product whose perfect sharpness and beauty created by our artisans allow users to feel their expertise.

GYUTO (Gyu – cow & To – sword):

This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.

Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.

Normal length – 180mm to 300mm.

Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.