Sujihiki • 240 mm • black pakka  • VG-10 • Western handle • 63 layers Damascus steel • for both right and left handed use

The beautiful lines of the layered Damascus on the blade are a joy for the eye. Thanks to the mirror finish this knife is an esthetic beauty. The Japanese cutting edge combined with the thin blade will enhance the cutting performance while using.

Features of the Bonten Unryu series

The Bonten Unryu series has a core of VG10 steel, layered between 62 layers of softer stainless steel. The blade is relatively thin and the classic Western handle is for Japanese standards a size bigger than usually. Perfect for our bigger Western hands.

This classic handle is designed for the Western market and is very comfortable and ensures a lot of satisfaction during cutting. Thanks to the well designed handle the knife is easy to steer and does exactly what it is supposed to do. The handle is constructed out of pakka wood, which is a layered construction of wood and epoxy, hardened under high pressure. This results in a comfortable grip, warmth and no maintainance needed for the handle.

The combination of Western handle with weight, balance and the extremely thin and sharp cutting edge will bring lots of comfort during cutting. Ryusen has a special recipe for hardening and tempering the steel with the secret ingredient of a salt based bath, where the knives are dipped in after the forging process. This results in the correct hardness and toughness from the steel. This way Ryusen can sharpen the blade extremely sharp, but it will also remain very sharp for a long period.

At Ryusen I have completed multiple stages. One of them was fully dedicated to making a Japanese knife. My goal was to do the process myself and divide the process in different stages. It was not the idea to start making knives myself in future, but it was all about sharing knife knowledge with our customers.

How a Bonten Unryu is made

Elwin de Veld about Ryusen knives

When I started sharpening knives, I sometimes got hold of a very special model, probably imported by a customer themselves. A Ryusen knife was one of them. To precisely measure the quality of steel, there is no better measure than the actual manual sharpening of a knife: Ryusen belongs to the absolute top in the world of handmade Japanese kitchen knives.

Until some time ago, Ryusen made various models on OEM base in Echizen, but recently they focus entirely on their own company. Ryusen has spent a lot of time researching in the field of manufacturing (forging, hardening, grinding and finishing), as well as receiving feedback from the professional end user. Their dedication, perseverance and only settling for the very best ensure that every knife is perfectly finished and meets the highest requirements of a completely handmade chef's knife. The complete process from forging to the design of the box is carried out by Ryusen in-house. I am very proud to be an importer and a reliable distributor for Ryusen.