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The elegance of Japanese damask combined with a precise cut!
18cm Damascus blade: alternating layers of stainless steel
SG2 Japanese powder steel core (≃ 1.3% carbon)
Rockwell hardness: 63 HRC - High edge retention
Flat grind: smooth, even cutting
Mirror finish - Damascus pattern inspired by drifting ice
Octagonal olive wood handle
Made in Japan
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The Yuzo Ryuho santoku knife embodies a harmonious balance between Japanese tradition and modern cutting performance. Made in Japan, it draws on generations of cutlery expertise to deliver a reliable blade that's a pleasure to use every day.
The name Ryuho, which translates as "Dragon's Treasure", evokes a precious blade crafted with care. This name underlines the attention paid to materials and forging work, to create a knife as elegant as it is powerful.
The santoku is a versatile Japanese knife whose name means "three virtues", in reference to its ability to work with vegetables, meat and fish. With its 18cm blade, it offers a comfortable cutting surface for slicing, dicing or chiseling with precision.
Its refined damascus pattern is reminiscent of drifting ice, creating a subtle visual play on the blade's surface. This singular aesthetic accompanies a technical design conceived to guarantee a clean, pleasant cut.
The 18cm blade has a damascened structure, with alternating layers of stainless steel. This design protects the core of the blade while forming a unique natural pattern. Containing around 1.3% carbon, this steel achieves a hardness of almost 63 HRC on the Rockwell scale.
This high hardness ensures long-lasting edge retention, enabling precise cutting over a long period. Sharpening with a Japanese stone is still possible, to easily restore the edge when necessary.
The layers of stainless steel surrounding the core provide additional protection while creating a spectacular damask pattern. The mirror finish enhances the wavy lines, reminiscent of drifting ice.
Theflat cutting edge completes the design of the blade. It favors clean insertion into food and ensures fluid cutting without crushing textures.
The handle is made from olive wood, a species appreciated for its warm nuances and expressive grain. Each handle has its own unique grain, making each knife slightly different.
Olive wood also has good moisture resistance and balanced density, two qualities appreciated in a kitchen environment.
Carved in a traditional octagonal shape, the handle improves grip and facilitates gesture control when cutting. This geometry is suitable for both right- and left-handed users.
The combination of damascus blade and olive wood creates an elegant contrast, while offering a balanced knife that's comfortable to use.
To preserve the performance of your Ryuho santoku knife, use it on a wooden or synthetic board. Hard surfaces such as glass or stone can damage the cutting edge.
After each use, wash the blade by hand with a non-abrasive sponge and mild soap. Dry immediately with a clean cloth to avoid any traces of moisture. Do not wash in the dishwasher or soak in the sink. For optimum sharpness, regular sharpening with a Japanese stone is recommended.
Ryuho knives are produced in Japan's Seki region, a town renowned for the quality of its cutlery. This location is not insignificant: Seki is considered one of the historic centers of blade manufacturing in Japan.
The region grew up around metalworking and blacksmithing, notably through the manufacture of Japanese swords. Over time, this knowledge has been adapted to the production of high-performance kitchen knives. Today, local manufacturers combine this technical heritage with modern materials to create blades that are reliable and adapted to contemporary culinary uses.
Many santoku knives are available on our website!
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