24cm kiritsuke gyuto japanese knife Yuzo Ryuho Damascus SG2

A Japanese kiritsuke gyuto knife with a precise profile

The Yuzo Ryuho kiritsuke gyuto damascus knife has a shape appreciated for its large cutting surface and distinctive profile. It combines the versatility of a gyuto with the angular tip typical of the kiritsuke, offering excellent control when cutting.

The name Ryuho, which means "Dragon's Treasure", evokes an elegant, carefully crafted blade. This name underlines the attention paid to design and the quality of materials used in this series.

Thanks to its 24cm blade, this knife allows long, even cutting strokes. It is particularly suitable for slicing pieces of meat, detailing fish or mincing large quantities of vegetables.

The surface of the blade features a damask pattern reminiscent of drifting ice, creating a subtle visual relief that changes with the angle of the light. This design is part of a technical concept designed to provide clean, pleasant cutting.

A damascened blade in SG2 steel for long-lasting sharpness

The blade is built around a damascened structure of superimposed layers of stainless steel. This design surrounds the central core to strengthen the blade while generating the characteristic damascus pattern.

The core of the blade is made from Japanese SG2 powdered steel, an alloy renowned for its metallurgical finesse and cutting performance. With a carbon content of around 1.3%, this steel achieves a hardness of around 63 HRC on the Rockwell scale.

Such hardness enables the knife to maintain a precise cutting edge over a long period of time, while limiting the frequency of sharpening. When maintenance becomes necessary, sharpening can be carried out using a Japanese stone.

The layers of stainless steel surrounding this core provide protection and suppleness to the blade, while forming a deep, harmonious damascus. Mirror polishing enhances these drift-ice-inspired undulations.

Theflat edging completes this technical design. It facilitates food penetration and ensures an even cut for a variety of culinary preparations. The kiritsuke tip also enhances the blade's precision, enabling technical gestures such as incising or making fine cuts.

Octagonal handle in olive wood

The handle is made from olive wood, a species appreciated for its warm nuances and natural grain. Each handle has its own distinctive grain, making each knife unique.

Olive wood also has good natural resistance to humidity, an advantage when used in the kitchen.

The handle has a traditional octagonal shape, designed to offer a stable grip and good control of the gesture. This shape is suitable for both right- and left-handed users.

The balance between the damascus blade and the olive wood handle makes this knife a pleasure to use, whether for long cuts or more precise gestures.

Summary of features and benefits

• 24cm blade: long length suitable for continuous cutting
• Japanese SG2 powdered steel
core
• (≈1.3% carbon): precise, durable cutting edge
• Rockwell
hardness
• 63 HRC: excellent cutting edge retention
• Stainless damascened design: protects the core and forms a distinctive pattern
• Mirror polish: highlights ripples inspired by drifting ice
• Kiritsuke tip: enhanced precision for delicate cuts
• Flat tip: clean insertion into food
• Olive wood handle: unique natural grain
• Octagonal shape: stable grip for right- and left-handed users
• Made in Japan: knife produced in the Seki region

How do I use and care for my Japanese knife?

To ensure that your kiritsuke gyuto Japanese knife retains its cutting qualities, use a wooden or synthetic cutting board. Rigid surfaces such as glass or stone can alter the edge of the blade.

After use, wash the blade by hand with a soft sponge and neutral soap. Dry immediately with a clean cloth to avoid any traces of moisture. Do not use in the dishwasher or soak in the sink for prolonged periods. For optimum sharpness, we recommend sharpening with a Japanese stone.

As the handle is made of olive wood, this natural material requires special care. The occasional application of an oil adapted to the wood will help preserve its appearance.

The cutlery tradition of the Seki region

The Ryuho range of knives is made in Japan in the Seki region, a town renowned for centuries for its blade-making expertise. Historically, this region developed around the forging of Japanese swords. Heat treatment and sharpening techniques have been perfected here to produce blades capable of combining precision and durability.

Today, this know-how continues to influence the manufacture of modern kitchen knives. Local manufacturers combine these tried-and-tested methods with contemporary materials such as SG2 powdered steel, to design blades adapted to the demands of today's kitchen. This continuity between tradition and innovation contributes to making Seki one of the major centers of Japanese cutlery.

Yuzo Ryuho knives are available on Knifeleader.eu!