• Ryusen Blazen Ryu Wa Sujihiki 260mm from Ryusen
  • Ryusen Blazen Ryu Wa Sujihiki 260mm from Ryusen
  • Ryusen Blazen Ryu Wa Sujihiki 260mm from Ryusen
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Ryusen Blazen Ryu Wa Sujihiki 260mm

Ryusen Blazen Ryu Wa Sujihiki 260mm

€490,00 EUR
€490,00 EUR
Sale Sold out

Shipping calculated at checkout.

About Ryusen Blazen Ryu - Of all the makers currently crafting blades in Japan, Ryusen makes some of the cleanest, most consistent, and most comfortable kitchen knives I’ve ever handled. Founded in 1948, Ryusen started producing high-quality stainless steel blades long before others in the industry, working closely with companies like Takefu Special Steel as early as the 1970s.

I’ve been guilty of comparing kitchen knives to sports cars more than once, and this is exactly the kind of knife I’m talking about when I make that comparison: sleek, badass, and incredibly fun to cut with. The handle is tapered to fit your hand perfectly, making the knife an extension of your hand.

When it gets to work, it’s stupidly sharp thanks to a core of super-hard SG2 steel, so the razor-thin edge just blows through whatever ingredients you place before it. It’s actually difficult to put this knife down and move on to the next task.

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.


Shape Sujihiki
Maintenance Level Low
Blade Length 260 mm |
Blade Height 36.7 mm
Thickness 3.3 mm
Weight 144 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Walnut
Knife Line Ryusen Blazen
Brand Ryusen
Made in Echizen, Fukui, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 4 reviews.

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Reviews

Beef slicer

"Sharpening ✅ Geometry ✅ Quality steel ✅ Finish ✅ Nothing like a Ryusen knife. Added points that they are also a looker. Very inspiring to use."

— Josh C. (5/5)

Great knife, Fast delivery.

"This Ryusen is the sujihiki I was looking for. It's on the thin/light weight side so it's really easy to handle. Beautiful blade and nice handle. I will order from Knifewear again."

— Trevor (5/5)

The Joy of slicing

"Extremely sharp right out of the box, with a clean, understated look that I really appreciate. It’s nothing overly flashy, but it still feels far from cheap. The finish on Ryusen products is excellent—the rounded corners and well-shaped handle make it very comfortable to use. Overall, this is an outstanding knife."

— Jc (5/5)

Balanced and sharp!

"Very impressed with the handling and sharpness, and a great looking knife as well."

— Erin S. (5/5)

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