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 skilfully 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 wedge 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.
• 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).
Sujihiki & Slicers:The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut.Function – Slicing and carving of meat and fish without bones.Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available)Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.