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).
The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food.
Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades.
Normal length – 150mm
Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.
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