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).
SANTOKU (San – 3 & Toku – benefit):This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting.Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.Normal length – 165mm to 180mm (smaller 140mm are available in a few collections)Tip: The 170mm/180mm is the most popular multipurpose knife.
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