Wusaki Ryujin knives are the result of the know-how of a small team of cutlery experts working at the Tsunehisa forge in Japan. They skilfully combine traditional forging techniques with more modern technologies, which is evident in the style of the knives. Indeed, they have a contemporary design, yet are adapted to Western needs!
This Japanese chef's knife is versatile, enabling you to make a wide variety of cuts! You can slice your vegetables, mince your meat and chop your herbs with ease! Just be careful not to use it on hard foods such as squash or bones.
The single-blade chef's knife
This knife features a 21cm blade with a San Maï structure, a Japanese technique that literally means "3 layers". This forging method involves the creation of a rigid steel core, enveloped by a layer of softer steel on both sides (thus forming the 2 additional layers). The aim is to protect the core while balancing the blade's hardness with softer steel.
The blade core is forged from Japanese VG1 steel, a high-quality alloy manufactured by the renowned Takefu Special Steel. This material has a carbon content of around 0.95%, increasing its hardness and guaranteeing an effective cutting edge. With a hardness of 59HRC on the Rockwell scale, this blade offers excellent edge retention and superior cutting performance!
What's more, the VG1 alloy contains 14% chromium, offering effective protection against corrosion. However, due to its high carbon content, it is essential to maintain this blade with care to avoid any risk of oxidation.
As previously mentioned, San Maï construction is complemented by two softer layers of steel that cover the core, providing increased protection while balancing out its hardness. This superimposition of different steel layers is perceptible along the edge, creating fine, random wave patterns. These patterns, unique to each Wusaki knife, add a truly distinctive touch!
The surface of the blade has been carefully polished for an elegant look. Kanjis representing the Wusaki brand and a dragon are engraved on the blade. This dragon is the origin of the Ryujin range name, which refers to the god of the sea in Japanese mythology. He is often depicted as a majestic dragon, symbolizing the power of the ocean.
A Japanese knife with a practical, ergonomic handle
The handle of your Japanese knife is made of black pakka wood, a composite material resulting from the fusion of laminated wood and resin, heat-hardened. This composition gives the handle an ideal combination of strength and durability, while preserving the authentic appearance of the wood with its natural grain.
Designed in a Western shape, the handle offers an ergonomic grip, guaranteeing comfortable, controlled handling, even during prolonged use. Its shape makes this Japanese kitchen knife suitable for all chefs, whether right- or left-handed!
What's more, the full tang blade is securely fixed in the handle with three rivets, ensuring the reliability and sturdiness of your gyuto knife.
To care for your chef's knife, it should be washed only by hand with a non-abrasive sponge. Once cleaned, you should dry it immediately to remove all traces of moisture and store it in a dry place. Do not put in the dishwasher, or leave to soak in the sink.
Find the rest of the Wusaki Ryujin knife range on KnifeLeader.eu!