The blade is made of high-grade steel VG10 which is high-grade molybdenum steel added rare metal cobalt vanadium as core material for the central part, and nickel Damascus struck by alternately stacking 62 layers of hard stainless steel containing nickel and soft stainless steel. So, we realize unprecedented strength and bring out the sharpness and durability of VG10 steel to the limit. It is relatively easy to grind and excellent in maintainability. The beautiful ripples of the blade section are very unique and have its own purpose.
Dignified professional series —
The blade consists of VG-10, a high-end cutting steel material made by adding a rare metal vanadium cobalt to high-quality molybdenum steel, sandwiched between two sheets of 63-layer nickel Damascus, and was carefully forged individually by artisans, pursuing steel density and supreme sharpness. It is easy to sharpen and has excellent maintainability.
Furthermore, the blade has an ultimately beautiful shine and elegant ripple patterns, achieved by a special surface treatment technique original to Ryusen and a delicate manual buffing method. The beautiful ripple patterns on the blade surfaces are proof of manual buffing, which are one of a kind. This is a professional fine product whose perfect sharpness and beauty created by our artisans allow users to feel their expertise.
Naikiri: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.