210mm Ryusen Bontenunryu Kai VG10 Damascus Wa Gyuto
210mm Ryusen Bontenunryu Kai VG10 Damascus Wa Gyuto
Ryusen is arguably making the finest knives from the Echizen region of Japan. The fit and finish is unmatched.
Location: Echizen, Japan
Line: Bontenunryu Kai
Construction: Hand-forged san mai
Edge Steel: VG10 Stainless Steel (HRC~62
Cladding: 63-layer nickel stainless damascus steel
Finish: etched
Edge Grind: 50/50 (Double Bevel)
Handle: Octagonal
Quince with tapered black Pakka Wood ferrule, Polyurethane turquise resin spacer
Weight: ~150g
Blade Length: 210mm
Overall Length: ~360mm
Thickness at Heel: ~2.9mm
Blade Height: ~46.6mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.