Gyuto • 210 mm • Stabilized Poplar • SPG2 Core • Japanese Wa Handle • 99-Layer Damascus Steel • Suitable for Both Left- and Right-Handed Use

Features of the Ryusen Oukokuryu KAI

The Oukokuryu KAI is Ryusen’s new flagship line. It has been completely redesigned under the direction of president Taiji Masutani, who is now at the helm of Ryusen Hamono.

Oukokuryu, meaning “Black Dragon”, consists of knives that are forged and ground entirely by hand. KAI translates as “renewal” or “innovation”. The Oukokuryu has been redesigned and now features Ryusen’s unique and instantly recognisable WA-style handle.

What immediately stands out when you first see this knife is its exceptional level of refinement and finishing. The spine and heel have been finished to an exceptionally high standard, which contributes greatly to the overall comfort of the knife. Even these details demonstrate the enormous dedication Ryusen has put into finishing this series.

And then there are the steel properties.

The blade consists of 99 layers of Damascus steel with a core of Super Gold 2 (SG2). After sintering, the steel is hardened in a salt bath, resulting in an exceptionally high and uniform hardness. This means that a consistent hardness of at least 62 HRC is achieved across the entire cutting edge.

Ryusen is a true master of blade geometry. The knives are ground exceptionally thin and finished with an incredibly sharp edge, resulting in outstanding cutting performance with very little resistance.

The handle is made from stabilised poplar wood, coloured using a vacuum process. The numerous natural knots give the handle a robust and distinctive character.

The handle is highly resistant to water and temperature fluctuations and sits very comfortably in the hand. A true pleasure to look at and an absolute joy to use.

A = 355mm B = 2.5mm C = 45mm D= 165gram E = 210mm

SG2 / SPG2 / Super Gold 2 Steel – Powder Steel (Takefu Special Steel)

SG2 steel, also known as Super Gold 2 or R2 steel, is a high-performance powder steel renowned for its exceptional properties in knife making. SG2 was developed by Takefu Special Steel Co., Ltd. in Japan and contains a combination of high carbon content and alloying elements such as chromium, molybdenum and vanadium.

This composition results in excellent edge retention, high hardness and good corrosion resistance. SG2 is therefore highly appreciated by professional chefs and enthusiastic home cooks alike.

The fine grain structure of SG2 allows it to be ground very precisely and to achieve an exceptionally fine edge. One of the major advantages of this steel is its ability to retain its sharpness for a long time, even under intensive use.

Elwin de Veld on Ryusen Knives

When I first started sharpening knives, I occasionally came across a particularly remarkable model. A knife from Ryusen was one of them. In my opinion, there is no better way to assess the quality of a steel than by actually sharpening a knife by hand. Ryusen belongs to the absolute top tier of kitchen knife manufacturers worldwide.

Until some time ago, Ryusen produced various models for the guild in Echizen, but they have since shifted their focus entirely to their own company. Ryusen has invested a great deal of time in researching and refining the entire production process, including forging, heat treatment, grinding and finishing. They have also received valuable feedback from professional end users.

Their dedication, perseverance and refusal to settle for anything less than the very best ensure that every knife is finished to perfection and meets the highest standards expected of a truly handmade kitchen knife.

The entire process, from forging the blade to designing the packaging, is carried out in-house by Ryusen.

I am extremely proud to be the importer of Ryusen.