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 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).
The edge of this shape is almost flat for the entire length and is the consummate knife for the preparation of vegetables. The wide rectangular blade is ideal for scooping and the best shape for vertical chopping of hard and dense foods like cabbages, celeriac etc.
Function – Vegetable knife. For Slicing, Dicing and Mincing of vegetables.
Normal length – 160mm to 180mm
Tip: A few models have a completely flat edge with no curve so if you need to roll cut as well as vertically chop (to Julienne or Chiffonade herbs) select a model that has a slight curve towards the tip. This is the ‘uber’ knife for vegetables.
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