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  • RYUSEN Steak knife SK06 Yosegi
  • RYUSEN Steak knife SK06 Yosegi
  • RYUSEN Steak knife SK06 Yosegi
  • RYUSEN Steak knife SK06 Yosegi
  • RYUSEN Steak knife SK06 Yosegi
  • RYUSEN Steak knife SK06 Yosegi

RYUSEN Steak knife SK06 Yosegi

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Steak knife • 110 mm • Yosegi • SG2 core • "O"handle • for both right and left handed use

Yosegi literally means "combining wood" and it's characterized by the geometric figures of the wood, as seen here on the handle. The patterns are not painted, but constructed by a special technique of layered  wood combined. The surface of this combined wood is thinly scraped of and glued on the handle, so after a drying and polishing process, a pattern appears.

"Samurai edge project" was started in 2011 and its goal was to create a steak knife 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 is made of an incredibly hard layered steel.

Coreless lemmet

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 ege. 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.

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.


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