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A large damask Japanese knife designed for masterful cutting!
21cm damascened blade: alternating layers of stainless steel
Japanese SG2 powder steel core with approx. 1.3% carbon
Rockwell hardness: 63 HRC - Long edge retention
Mirror polishing: damascus pattern inspired by drifting ice
Flat ground: clean, even cut
Olive wood handle - Unique natural grain
Octagonal shape: stable, ambidextrous grip
Made in Japan
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The Yuzo Ryuho gyuto damascus knife offers a Japanese approach to the great chef knife. Hand-forged in Japan, it combines modern materials and traditional Japanese knife-making techniques to deliver a balanced, high-performance blade.
The term Ryuho, meaning "Dragon's Treasure", evokes a blade crafted with care and precision. This name reflects the importance attached to the quality of manufacture and choice of materials in this range.
Gyuto is theJapanese equivalent of the Westernchef's knife. Its thinner, lighter blade enables precise cutting while retaining excellent versatility. With its 21cm length, this format offers great comfort for slicing vegetables, preparing cuts of meat or detailing fish.
The damask covering the blade evokes drifting ice, creating a deep, fluid pattern that changes according to the angle of the light. This refined aesthetic accompanies a technical design conceived for regular use in the kitchen.
The 21cm blade rests on a damascened structure of alternating layers of stainless steel. This architecture protects the heart of the blade while creating a unique natural pattern across its entire surface.
The central core is made of Japanese SG2 powdered steel, an alloy renowned for its fine structure and excellent cutting properties. Its carbon content of around 1.3% enables a hardness of around 63 HRC on the Rockwell scale.
This high level of hardness enables the cutting wire to maintain its performance over a long period of time, while at the same time retaining a high level of cutting precision. When maintenance becomes necessary, sharpening can be carried out using a Japanese stone.
The layers of stainless steel surrounding this core reinforce the blade's strength while creating a deep, harmonious damascus pattern. The mirror finish accentuates this pattern and highlights the ripples inspired by drifting ice.
Theflat cutting edge also contributes to the blade's efficiency. It ensures clean penetration of food and a fluid cut, ideal for a wide variety of culinary preparations.
The handle is made from olive wood, a species renowned for its distinctive grain and warm hue. Each piece has a slightly different natural pattern, giving each knife a unique visual identity. Olive wood is also highly resistant to humidity, a feature appreciated for use in the kitchen.
The handle adopts a traditional octagonal shape, a geometry that favors gesture control when cutting. This shape is suitable for both right- and left-handed users, and offers a stable grip.
The balance between the 21cm blade and the olive wood handle results in a knife that's comfortable to use, suitable for long cuts as well as more precise gestures.
To preserve the cutting qualities of your gyuto Japanese knife, use a wooden or synthetic cutting board. Rigid surfaces such as glass or stone can damage the edge of the blade.
After use, clean the knife by hand with a soft sponge and neutral soap. Rinse and dry immediately with a clean cloth to avoid any traces of moisture. Dishwashing is prohibited, as is prolonged soaking in the sink.
To maintain optimum sharpness, sharpening with a Japanese stone will restore the fineness of the edge. Since olive wood handles are a natural material, the occasional application of a wood-appropriate oil can help preserve their lustre.
Yuzo Ryuho knives are made in Japan in the region of Seki, a town that is emblematic of Japanese cutlery. For several generations, this region has developed recognized expertise in the design and production of blades.
Seki's reputation was built around the manufacture of Japanese swords, which demanded very precise mastery of steelwork. This technical knowledge gradually evolved and was applied to the production of kitchen knives. Today, local manufacturers combine these tried-and-tested methods with modern steels to offer blades adapted to today's kitchen needs.
Yuzo Ryuho knives are on Knifeleader.eu!
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