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The Fukakuryu is one of Ryusen's finest series. Pointed shapes adorn the knife and give it a dynamic design. This knife invites you to enjoy cutting.
The knife is made of razor-sharp ATS steel. ATS is similar to VG10 in terms of hardness and cutting feel, but it stays sharp just a little longer and is just a little less brittle.
- Chef's knife for cutting meat, fish, vegetables and fruit
- ATS314 steel 61 HRC
- 62 Layer Damask
- For left- and right-handed use
- Japanese maple handle
Pure craftsmanship
As we are used to at Ryusen, these knives are also made by hand. The steel is purchased and processed and hardened by Ryusen itself. After forging, the blade is put into an acid bath. This reveals the damask pattern of 62 layers. You can even feel them when you rub the blade.
The knife is nicely finished at the coil and back making it feel good with the pinch grip. The thin blade (1.6 mm thick) provides minimal resistance while cutting.
Such a beautifully forged blade deserves a beautiful handle. Ryusen has chosen maple wood. The handle is traditionally shaped and tapers from to the blade. This makes the knife lightweight and feels instantly familiar in the hand.
Specification
| Product Details | |
| Type | Knife |
| Category | Knives |
| Series | Ryusen Fukakuryu Urushi |
| Format | 210 mm |
| Weight | 111 grams |
| Details Blade | |
| Steel Type | Stainless steel |
| Type of knife | Gyuto, Chef's knife |
| Steel grade | ATS-314 |
| Hardness(Rockwell HRC) | 61 |
| Blade height | 45 mm |
| Blade finish | Damast |
| Origin of steel | Japanese |
| Blade length | 210 mm |
| Total length | 352 mm |
| Blade Thickness (heel) | 1.6 mm |
| Blade Thickness (centre) | 1.6 mm |
| Sharpening | Double Bevel |
| View More | |
| UPC |
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