Ryusen Bonten Unryu Kai Gyuto 18 cm

• 18 cm blade
• Japanese quince handle with blue polyurethane resin
• VG-10 steel (61 HRC)
• 62 layers Damask
• Etched

Gyuto

This Gyuto is the Japanese version of a traditional Western chef's knife. Characterized by a long, wide blade, it's suitable for all cutting tasks, including in tight spaces. Compatible with various cutting techniques, it's ideal for red meat, fish, poultry, fruits, and vegetables. An essential in any knife collection.

The Bonten Unryu series from Ryusen

The updated classic series from Ryusen. These knives are made of razor-sharp VG-10 steel. This hard steel stays sharp for a very long time. To protect the VG-10, 64 layers of softer stainless steel have been forged over it. These layers are then exposed and form a beautiful line pattern on the blade. The blade has then been etched giving it a dark color.

Japanese Quince handle

The Octagon handle is made of Quince with a black pakka wood head and a ring of blue polyurethane resin in between.

Hand-ground

The knives are hand sharpened by Ryusen's master sharpeners. In the process, each knife is carefully checked so that they are guaranteed razor-sharp out of the box.

Ryusen Hamono

Ryuzen-Hamono manufactures knives in the Echizen region of Japan. There the knowledge gained over the past 700 years is combined with modern technology. All knives at Ryusen are hand-forged by artisans. This makes each knife a masterpiece.