Ryusen Bonten Unryu Wa Gyuto 210mm

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.

The blade consists of VG-10, a high-end cutting steel material made by adding a rare metal vanadium cobalt to high-quality molybdenum steel, sandwiched between two sheets of 63-layer nickel Damascus, and was carefully forged individually by artisans, pursuing steel density and supreme sharpness. It is easy to sharpen and has excellent maintainability.
Furthermore, the blade has an ultimately beautiful shine and elegant ripple patterns, achieved by a special surface treatment technique original to Ryusen and a delicate manual buffing method. The beautiful ripple patterns on the blade surfaces are a proof of manual buffing, which are one of a kind. This is a professional fine product whose perfect sharpness and beauty created by our artisans allow users to feel their expertise.

 The handles are chamfered Quince, Black Pakka Wood & blue Polyurethane resin, designed for use in either hand.

~60HRC

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 corrode if not kept dry.