Ryusen Souryurin Nakiri 16 cm

The Ryusen Souryurin series is a true gem among Ryusen's knives. This line stands out with its unique blend of hammered Damascus steel and a striking handle design. The handle is crafted from blue polyurethane resin, featuring a spectacular texture reminiscent of dragon skin. The blade is made of VG10W steel, an enhanced version of the popular VG10, and boasts 66 layers of Damascus. Its high-gloss polish and subtle hammered finish make the Ryusen Souryurin not just a visual centerpiece but also a knife with exceptional cutting performance.

• Handmade in Japan
• 60-62 HRC Rockwell
• In luxury gift box
  

Santoku

Santoku Bochu (or simply Santoku) knives are utilitarian. The name translates to "three uses," demonstrating the knife's universal ability to perform various tasks. Excellent for cutting meat, fish, vegetables, and fruit, it offers a more compact alternative to a Gyuto, with a shorter but slightly wider blade. Ideal for mincing, dicing, and slicing.

Nakiri

This Nakiri is a Japanese vegetable cleaver with a straight, symmetrical edge and a thin, wide blade, making it ideal for slicing, dicing, and mincing vegetables. It allows for extremely thin cuts. The extra-wide blade protects your fingers while cutting and facilitates easy scooping of food from the cutting board to a pan.

Damast

This knife showcases multiple layers of steel protecting the core steel, called damask, visible in unique designs and patterns on the blade, demonstrating the blacksmith's skill and adding elegance to the kitchen.

Tsuchime

Tsuchime, meaning "hammered," features steel forged and hammered with a unique pattern. This technique adds a stunning style to your knife and makes cutting easier, as the grooves allow air between the knife and food, reducing sticking.

Octagonal Wa Handle

Sophisticated and practical, the octagonal Wa handle is an excellent choice for chefs frequently at the cutting board. Its traditional design provides the best grip while cutting and chopping, even with wet hands.