Ryusen Blazen Wa Santoku

This is a food prep knife designed for users who value maximum edge retention and who can exercise great care to prevent the edge from chipping. While this blade is stainless steel, we recommend drying it promptly after use due to the effects of corrosion on the high-carbon content.

～A professional knife that incorporates the traditional and the modern ～
Super-luxury blade steel "Super Gold II" that covers the four major conditions of high hardness, high toughness, wear resistance, and corrosion resistance that is forged with the main forging technology of Echizen Uchihamono, and the sharpness pursued to the utmost, achieves high endure and durability. It is a professional series that emphasizes the ability and finish of the craftsmen with all their might.
The satin finish blade is made by carefully hammering the uneven mallet pattern one by one to improve the separation of ingredients, by using a cutting-type blade that is also popular overseas; the blade can be inserted more smoothly from the cutting edge. You can experience the unprecedented sharpness of the evolved "Blazen Ryu Wa" series.
The handle is made from Canadian "Black Walnut", which is characterized by its heavy color and chic wood grain, and processed into Ryusen's original Reborn handle. It achieves a stable grip, that is not slippery and with a reduction in weight.
A beautiful neo-retro "Blazen Ryu Wa" that combines traditional and modern Japanese styles
It is a product for people in particular searching for the authentic thing.

~62HRC

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