Ryusen Damascus Slicing Knife 26 cm Souryurin SR-106

The Ryusen Souryurin series is a true masterpiece among Ryusen knives. This series stands out for its unique blend of Damascus forged steel and the magnificent blue handle design!

This series from Ryusen has a VG10W steel core with 33 layers of stainless steel on each outer side, making a total of 67 layers. The forged steel is finished with a beautiful mirror finish. In fact, the VG10W blade material has almost the same performance as VG10, but with the addition of tungsten(w) to the VG10 steel, the toughness and hardness of the steel is increased after the forging and hardening process. Therefore, VG10W is considered an improved version of traditional VG10.

The blade is thin, with medium/light weight. The handle is made of polyurethane resin: a rapid-curing resin and belongs to the synthetic resins, just like epoxy. The handle feels comfortable in the hand and is water resistant, while thanks to the slightly heavier "endcap" the knife is nicely balanced.

The forged steel has been finished with a beautiful mirror finish, which is not only aesthetically pleasing, but also provides less resistance when cutting. The combination of the handle, weight, balance and the ultra-smooth and sharp cutting surface provide tremendous comfort when cutting.

Key Features:

• Blade with 67 layers of damascus stainless steel and VG10W steel core

• Extremely high sharpness and hardness

• Highly durable, long-lasting double edge

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

• Specially shaped polyurethane resin handle

• Authentic Japanese quality

The slicing knife is ideal for cutting large pieces of meat, such as grilled or delicatessen slices. Its slim blade, combined with its low height, gives you better cutting accuracy, while its length ensures that you can cut even large slices easily and accurately with just one move.

Extremely sharp blade The blade is made of 67 layers of damascus steel and VG10W 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 as well as the mirror finish which then becomes hammered, gives a really impressive look.

Octagonal handle with unique hold This knife comes with a traditional Japanese handmade octagonal Wa handle, which is lightweight and ergonomic. Sophisticated and practical, the Wa octagon handle is a great choice for chefs who are often on the cutting surface. Its traditional design provides the best grip when cutting and slicing, even with wet hands.

The name Souryurin The "Azure Dragon of the Sea" is one of the four Gods of Eastern astrology, who are the powers/guardians of the four elements. The four animals consist of the Phoenix, the White Tiger, the Genbu and the Dragon. The four animals in their chronological order are associated with four elements of fire, metal, water and wood. The name of this dragon is generally translated into Japanese as Seiryu (Blue Dragon) and thus has power over the element of wood.

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:

• Weight: 206 gr

• Rockwell Hardness: HRC 62 - 63

• Blade length: 26 cm

• Total length: 40 cm

• Back thickness at the base: 2.2 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.