300mm Ryusen Blazen Gyuto Yo Handle (USED/DEMO)

This 300mm beast was used in our owners kitchen for the past 6 months. He really loved it. 

Ryusen is arguably making the finest knives from the Echizen region of Japan. The fit and finish is unmatched.

Location: Echizen, Japan

Line: Blazen

Construction: Hand-forged san mai 

Edge Steel: SG2 Powdered Stainless Steel

Cladding: Stainless Steel

Finish: Migaki

Edge Grind: 50/50 (Double Bevel)

Handle: Black pakkawood scales

Weight: ~g

Blade Length: 300mm

Overall Length: ~mm

Thickness at Heel: ~mm

Blade Height: ~mm

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.