Ryusen Kai Gyuto

The renowned Ryusen series showcases knives crafted from exceptionally sharp VG-10 steel, renowned for its long-lasting edge retention. To safeguard the VG-10 core, artisans skillfully forge 63 layers of softer stainless steel over it, revealing an exquisite line pattern along the blade’s surface. A meticulous acid bath treatment imparts a distinctive matte finish to the blade. The traditional handle is meticulously fashioned from wenge wood, and each knife undergoes hand sharpening by Ryusen’s master craftsmen. This rigorous process includes a thorough inspection to ensure that every knife emerges from the box with a razor-sharp edge.

Please Note: The handle colour varies from light to quite deep ochre.

Maintenance:

• Avoid chopping hard ingredients such as bones, frozen food, or any rock-solid items. Not dishwasher safe.

• These knives are quite easy to sharpen on an M150 Water Wheel, fine diamond steel, and up to 4000 or below grit whetstone (available in the Sharpening accessories section).

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.