• Ryusen Blazen Ryu Wa Nakiri 155mm from Ryusen
  • Ryusen Blazen Ryu Wa Nakiri 155mm from Ryusen
  • Ryusen Blazen Ryu Wa Nakiri 155mm from Ryusen
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Ryusen Blazen Ryu Wa Nakiri 165mm

Ryusen Blazen Ryu Wa Nakiri 165mm

$424.00 CAD
$424.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
If you need a knife that stays sharp, razor sharp even, for a long time, this is it. Complemented by a tapered Canadian walnut handle, this blade is for those who want outstanding fit & finish.

Owned & Operated in Canada Ships from Calgary
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À propos de Ryusen Blazen Ryu - De tous les fabricants qui produisent actuellement des lames au Japon, Ryusen fabrique certains des couteaux de cuisine les plus nets, les plus cohérents et les plus confortables que j'aie jamais manipulés. Fondée en 1948, Ryusen a commencé à produire des lames en acier inoxydable de haute qualité bien avant les autres acteurs de l'industrie, travaillant en étroite collaboration avec des entreprises comme Takefu Special Steel dès les années 1970.

J'ai été coupable de comparer les couteaux de cuisine à des voitures de sport plus d'une fois, et c'est exactement le genre de couteau dont je parle quand je fais cette comparaison : élégant, impressionnant et incroyablement agréable à utiliser. Le manche est effilé pour s'adapter parfaitement à votre main, faisant du couteau une extension de votre main.

Quand il est mis au travail, il est incroyablement tranchant grâce à un noyau en acier SG2 super-dur, de sorte que le tranchant aussi fin qu'une lame de rasoir tranche sans effort tous les ingrédients que vous lui présentez. Il est en fait difficile de poser ce couteau et de passer à la tâche suivante.

À propos de la forme - Un Nakiri est un couteau à légumes. Sous-utilisée dans la cuisine occidentale, la lame plate du Nakiri est conçue pour le hachage par poussée/traction des légumes. Comme tout le bord plat du couteau touche la planche à découper en même temps, vous ne transformerez pas le légume en accordéon. Les légumes en accordéon sont toujours connectés comme une poupée en papier après que vous ayez "fini" de les couper. Pour vraiment comprendre la génialité d'un Nakiri, nous vous recommandons de préparer une soupe à l'oignon la première nuit avec le couteau. La facilité de hachage vous époustouflera.


Shape Nakiri
Maintenance Level
Blade Length 155 mm |
Blade Height 48 mm
Thickness 3 mm
Weight 142 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec un revêtement en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche Wa (japonais) - Octogone Noyer
Knife Line Ryusen Blazen
Brand Ryusen
Made in Echizen, Fukui, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: BZ-408

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 11 reviews.

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Review topics: [blade, knife].

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Reviews

My best knife

"The look the feel the weight use it everyday"

— Larry K. (5/5)

Absolutely stunning blade and finish!

"This knife is very well balanced and could easily be used for surgery in the OR! I...love...this...knife! Friends were visiting recently and used my knife to carve up some vegetables. Always the artist in cooking, she marveled at how jaw droppingly easily this blade sliced through the vegetables like butter. This knife will do everything asked of it with ease. You need this knife. Period."

— Chris C. (5/5)

Coolest knife ever

"The powder steel holds an edge really well. It glides through onions it’s ridiculous. I love it, and the tip makes it look really cool."

— Garrett T. (5/5)

"Beautiful and sharp. Complements my other knives nicely. A joy to cut with."

— Ian (5/5)

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"-"

— Sarah F. (5/5)

love this knife! Chops like

"love this knife! Chops like a dream"

— Dagmar H. (5/5)

What an incredible knife!

"I found this knife at your Vancouver store a couple of weeks ago and had to have it. It's dangerously sharp, and absolutely beautiful. Well balanced and everything I could possibly want in a Nakiri. Thank you Ryusen! Thank you Knifewear!"

— Chris C. (5/5)

Such a great knife

"- Nashiji finish and the unique shape of the blade makes this knife look so cool - Handle is very comfortable - Well balanced - And of course super sharp"

— Jiaming F. (5/5)

Ban..kai!

"I feel like Ichigo when wielding this scalpel. It's beautiful and it's incredibly sharp. Love it!"

— Varun R. (5/5)

Great Knife

"Very sharp and ergonomic"

— Mustafa A. (5/5)

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