Steak knives ( 2 items ) • 114 mm • rosewood handle • 70 layers Coreless VG10/VG2 • with mosaic pin • for both right and left handed use • Special Jonnie Boer edition
"Samurai edge project" was started in 2011 and its goal was to create a steakknife that was unique. This new design steak knife with a blade which is sharpened on one side, is a direct copy of the traditional samurai sword: it has an extremely sharp edge and made of incredibly hard layered steel.
When Jonnie told me he was looking for a steak knife, I was positive about one thing: " don't look any further, this is what you need". Robust, functional and razor sharp, all these highlights together in one knife, specially made for De Librije restaurant in Zwolle. The handle is delicately engraved with their logo, please have a look at: www.jonniessteakmes.nl
This rain drop Damascus pattern clearly indicates the level of experience of the knifemaker. 70 layers of the Damascus steel, constructed out of VG2 and VG10, also known as honyaki VG2\VG10. Normally a layered steel is constructed out of an uneven amount of layers, where the core steel indicates quality of the knife. Here, VG2 and VG10 are forged throughout the whole blade and will get dull differently on the cutting edge. This way the knife will maintain its 'bite sharpness" for a long period.
Option: Precious finish
By polishing the blade for a longer period, the layered steel will get more depth and will intensify the cutting edge and will intensely enhance sharpness for an even longer period.
Urushi lacquering is a technique done by a few selected craftsmen in the region of Echizen. The Urushi tree, which grows in this region, produces a few milliliters of epoxy/ lacquer a year. By warming up the lacquer and colouring it, it can be used for lacquering. The lacquering has to be done in a protected environment, as the urushi lacquer can cause an allergic reaction. The best painting quality can be reached by using soft baby hair on the brush. Echizen is famous for this craft and Ryusen uses this skill with much respect in their handles.
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 and a reliable distributor for Ryusen.