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  • RYUSEN Oukokuryu Sujihiki 260 mm OK-106
  • RYUSEN Oukokuryu Sujihiki 260 mm OK-106

RYUSEN Oukokuryu Sujihiki 260 mm OK-106

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Sujihiki • 260 mm • Poplar • SPG2 core • Japanese Hybrid handle • 99 layers • for both left and right handed use
In 2023, Ryusen will be 70 years old and this is one of the new series that they will introduce at the beginning of this year. Not only very beautiful in appearance, the specifications are also very high. As Ryusen himself says: "High grade model that pursues brilliant beauty and sharpness". The Oukokuryu, or black dragon, has been deployed as the absolute top line of Ryusen. The Super Gold 2 is inlaid in a high number of layers of stainless steel and thanks to the hand-forged processing, each knife has a unique depth pattern. The handle consists of stabilized poplar wood, which is colored in a vacuum. Thanks to the many knots, the handle has a robust appearance. The handle is resistant to water, temperature changes and gives a very nice hand feeling.

Features of the Oukokuryu series

Just like the Tanganryu series, the Oukokuryue series has the well-known unique hybrid handle: surfaces on the bolster side, ending in a round "o" handle at the back. In addition to the enormous comfort, this also gives a unique hand feeling that inspires confidence from the first cut. The blade is thin, with a powerful design, thanks to the kiritsuke point. The knife is easy to steer and does exactly what is asked. The combination of handle, weight, balance, and the extremely thin and sharp cutting surface provide enormous comfort during cutting.
After sintering, the SPG2 steel is hardened in a salt bath, which results in an extra high hardness and also in a uniform hardness: this means that the identical high hardness of at least 62 HRC is achieved over the entire cutting surface. Ryusen is lord and master in the geometry of the blade: thin and razor-sharp.

Elwin de Veld about Ryusen knives

When I started sharpening knives, I sometimes got hold of a very special model, probably imported by a customer themselves. A Ryusen knife was one of them. To precisely measure the quality of steel, there is no better measure than the actual manual sharpening of a knife: Ryusen belongs to the absolute top in the world of handmade Japanese kitchen knives.

Until some time ago, Ryusen made various models on OEM base in Echizen, but recently they focus entirely on their own company. Ryusen has spent a lot of time researching in the field of manufacturing (forging, hardening, grinding and finishing), as well as receiving feedback from the professional end user. Their dedication, perseverance and only settling for the very best ensure that every knife is perfectly finished and meets the highest requirements of a completely handmade chef's knife. The complete process from forging to the design of the box is carried out by Ryusen in-house. I am very proud to be an importer of Ryusen.

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