Gyuto • 210 mm • AUS10 • 3 layers • Handle of burned chestnut with walnut • for both left and right-handed use

Features of the OKU series

The blade is made of 2 layers of softer stainless steel on the outside and has a core of AUS10 steel. In practice, easy to maintain with a whetstone or fine ceramic steel. The feather is created using a Japanese technique "Uchidashi". This means that we hammer the feather ourselves with a “Tagane”, a Japanese chisel.

Elwin de Veld about his Rooij knives

A Rangelrooij knife must be a Rangelrooij knife. No Ryusen, no MAC, no Takayuki, but its own identity. Now, it is 2019, I have been sharpening chef's knives for 25 years, day in, day out. I think I have had all the models in my hands at least once. No, I'm not going to reinvent the knife, no, I'm not going to forge it myself. My friends (business relationship sounds strange after so many years) in Japan can do this so much better. I can indicate how I want the knife constructed, which types of steel, which model handles and what the geometry and finish should be. And believe me, I have used all my knowledge to make ROOIJ knives an absolute success.