Ryusen Damascus Chef's Knife 18 cm Quince Handle Bonten Unryu KAI BU-505

Bonten Unryu Kai series represents superior quality and unique aesthetics, being a masterpiece in the kitchen.

The Bonten Unryu Kai range by Ryusen is the top choice for those who seek for excellent quality and unparalleled cutting precision. Made in Japan, these knives combine tradition and innovation to provide a unique kitchen experience. The name "Unryu" means "the river of clouds", which reflects the striking appearance of the blade, which has an exquisite design reminiscent of the rustling of clouds in the sky.

The Bonten Unryu KAI series has a core of VG-10, between 62 layers of stainless damascus steel. The blade is relatively thin, with a medium/light weight. The knife provides a lot of hand feeling, partly due to the Japanese perfectly shaped ''Reborn'' handle from Ryusen.

This series has a quince handle with a black pakka bolster and in between a piece of blue polyurethane resin. It is durable, resistant to moisture and will not shrink or expand.

The combination of handle, weight, balance, and the extremely thin and sharp cutting edge provide amazing comfort while cutting.

Key Features:

• Blade with 63 layers of damascus stainless steel and VG10 steel core

• Extremely high sharpness and hardness

• Highly durable, long-lasting double edge

• Handmade and hand-crafted for excellent first-time performance

• Quince wood handle with resin and pakka

• Authentic Japanese quality

The chef's knife is every professional and amateur cook's favorite knife, and for a good reason. It has probably the most uses of any other knife in the kitchen, since you can use it to cut large portions, chop or cut from vegetables and fruits to meat and fish. Its wide and curved blade makes it ideal for fast cutting through the well-known motion. The thickness of the blade on the back is enough to give you the weight and power you need, and its length covers a wide range of daily tasks.

Extremely sharp blade The blade of Tangan Ryu  is made of 63 layers of damascus steel and VG10 steel core. It is thin and sharpened to such an extent that any of your cuts will look as easy as cutting butter. The damascus blade at the bottom has a beautiful matte finish which is created by dipping the blade after forging in engraving fluid. Due to this process, the contrasts of the layers on the steel are more visible.

Octagonal handle with unique hold The conventional octagonal handle has been updated to Ryusen's unique octagonal "Reborn" handle. The carefully designed pursuing functionality has been transformed into a quince wood handle with a black collar and turquoise blue color that makes it stand out. The comfortable handle and retro, elegant texture will make cooking even more enjoyable.

Made In Japan The Japanese tradition in knife making goes back many years, drawing on the techniques perfected making samurai knives. Today, tradition blends harmoniously with the most modern and innovative techniques for making metal alloys and knives.

Ryusen has devoted a great deal of time to research in the field of construction (forging, hardening, grinding and finishing), as well as to receiving feedback from the professional end user. Their dedication, perseverance and determination only for the best ensure that every knife is perfectly finished and meets the highest requirements of a completely handmade chef’s knife.

Additional features:

• Rockwell Hardness: HRC 61

• Blade length: 18 cm

• Back thickness at the base: 2 mm

• Special gift box

Master of Blades recommends avoiding a dishwasher on any good knife. Hand washing in warm water and quick wiping is enough for any stainless knife. Whatever knife you use, it will eventually need to get sharpened to remain in high performance. Soft steel knives need stone grinding more often, but they can also revert to their previous condition temporarily with the use of a sharpener steel.