150mm Ryusen Blazen Wa Nakiri

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: Nishiji Tsuchime

Edge Grind: 50/50 (Double Bevel)

Handle: 8-sided Canadian "Black Walnut"

Weight: ~146g

Blade Length: 150mm

Overall Length: ~310mm

Thickness at Heel: ~3mm

Blade Height: ~47mm

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.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can corrode if not kept dry.