“Among the four celestial beings of Eastern astrology, known as guardians representing the four elements, the ‘Azure Dragon of the Sea’ holds its place. These four legendary creatures include the Phoenix, White Tiger, Genbu, and the Dragon, each corresponding to the elements of fire, metal, water, and wood in chronological order. In Japanese, this dragon is known as Seiryu, denoting its mastery over the element of wood.
The blade of this remarkable creation has been expertly forged and polished to achieve a brilliant finish. Its glossy handle showcases a scale design inspired by the mythical ‘Seiryu – Blue Dragon,’ one of the four divine creatures believed to bestow success, career advancement, and financial prosperity. This introduction marks the inception of the ‘Souryurin’ series, narrating RYUSEN JAPAN’s relentless pursuit of ‘sharpness’ and ‘beauty’ in exquisite detail.
For its cutting edge, a novel material named ‘VG10W’ is employed. This high-grade cutlery steel, VG10, is enhanced with tungsten (W) to enhance both its durability and sharpness. The unevenly hammered blade creates a layer of air between the blade and the food, improving its cutting precision.
Furthermore, the sharp tip of the blade lends itself well to intricate tasks. The distinctive ‘Souryu scale’ handle, featuring a scale pattern, is crafted from a specialized resin blend based on polyurethane. RYUSEN JAPAN’s unique ‘Reborn handle’ is not only well-balanced but also comfortable to hold, thanks to its smooth, highly water-resistant material.
Please Note: The handle colour varies from light to quite deep ochre.
GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.
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