Sujihiki • 270 mm • Quince handle with resin and pakka • VG-10 core • 63 layers • for both left and right-handed use

The Bonten Unryu KAI series, just like the Bonten unryu series, has a core of VG-10, between 62 layers of stainless damascus steel. The blade is relatively thin, with a medium/light weight. The knife provides a lot of hand feeling, partly due to the Japanese perfectly shaped ''Reborn'' handle from Ryusen.

 

This KAI has a quince handle with a black pakka bolster and in between a piece of blue polyurethane resin. It is durable, resistant to moisture and will not shrink or expand.

 

The combination of handle, weight, balance, and the extremely thin and sharp cutting edge provide enormous comfort while cutting.

 

After forging, the VG-10 steel is hardened in a salt bath, which results in the correct hardness and toughness of the steel, which not only can be sharpened very sharply, but also remains sharp for a long time. Ryusen is lord and master in the geometry of the blade: thin and razor-sharp.

When I started sharpening knives, I sometimes got my hands on a special model. A Ryusen knife was one of them. To precisely measure the quality of steel, there is no better indicator than actually sharpening a knife manually: Ryusen is among the absolute top in the world of chef's knives.

 

Until some time ago, Ryusen made various models for the guild in Echizen, but recently they have focused entirely on their own company. Ryusen has spent a lot of time researching in the field of manufacturing (forging, hardening, sharpening and finishing), but also 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 standards of a completely handmade chef's knife. The complete process from forging to the design of the box is carried out in-house by Ryusen. I am very proud to be an importer of Ryusen.