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.
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.
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