• Ryusen Blazen Ryu Wa Santoku 175mm from Ryusen
  • Ryusen Blazen Ryu Wa Santoku 175mm from Ryusen
  • Ryusen Blazen Ryu Wa Santoku 175mm from Ryusen
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Ryusen Blazen Ryu Wa Santoku 175 mm

Ryusen Blazen Ryu Wa Santoku 175 mm

$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 - Parmi tous les fabricants qui fabriquent actuellement des lames au Japon, Ryusen produit certains des couteaux de cuisine les plus propres, 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 eu l'occasion 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 lorsque je fais cette comparaison : élégant, impressionnant et incroyablement agréable à utiliser pour couper. Le manche est effilé pour s'adapter parfaitement à votre main, faisant du couteau une extension de votre main.

Lorsqu'il est mis au travail, il est incroyablement tranchant grâce à un cœur en acier SG2 super-dur, de sorte que le bord ultra-mince traverse 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 - C'est aussi un couteau polyvalent, mais avec une légère préférence pour les légumes. Santoku signifie « Trois Vertus » ou « Résoudre Trois Problèmes ». Les vertus ou problèmes sont trancher, découper en dés et hacher. Les Santoku se trouvent généralement dans des longueurs de 160 mm à 190 mm. Ils sont de plus en plus populaires dans les cuisines occidentales en raison de leur forme unique et de leur taille plus petite et facile à manipuler.


Shape Bunka
Also know as? You could also call it a Santoku, depending on what part of Japan you are in.
Maintenance Level
Blade Length 175 mm |
Blade Height 46 mm
Thickness 3 mm
Weight 117 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 de style japonais (Wa) - 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-407

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: 4.909091 / 5 from 11 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["handle","knife"].

Review highlights

Reviews

Fancy looking knife

"This line of ryusen is very cool looking"

— Jarrell P. (5/5)

Amazing Japanese Knife!

"Love to chop veggies with this knife. The bunka tip work is really easy and fun!"

— Kenton J. (5/5)

Just took over the "Best Knife I Own" title

"Unbelievable how light, nimble, and efficient this knife is. At this level of price and quality it's a given that it's sharp, which it is. I think it's the design of the knife that sets it apart. The fairly aggressive curve on the blade along with the kiritsuke tip make it a beast on any kind of precision tasks."

— Glen S. (5/5)

Laser sharp and light weight.

"This is my favourite Japanese knife. It was a splurge for me. It is so sharp and so precise for so many tasks. It is amazing for supreming citrus, slicing shallots and onions, going through potatoes for hand cut French fries and anything that you want to be precise at. And the bonus is that it is super lightweight, which for aging hands is a must, I love this knife and my other knives feel lonely now.😊"

— Jennifer (5/5)

Kitchen knives

"Went in and was helped by a friendly and knowledgeable group of people! Bought 3 knives and a magnetic knife block. Best purchase I've made in a long time! I will definitely be back."

— travis a. (5/5)

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— Sarah F. (5/5)

This is an excellent knife.

"This is an excellent knife. I use it for everything from slicing meats to prepping veggies. It comes extremely sharp. Despite holding its edge for ever, sharpening it is easy. It is light and the tapered handle feel great"

— Paul G. (5/5)

A pleasure to see, hold

"A pleasure to see, hold and use."

— Cal H. (5/5)

Worth it

"I really like the tapered handle and it came to me very sharp. The other blazen knives are definitely in line for my next knives."

— becarepaul (5/5)

My Most Used Knife

"We picked this sleek number up when we were in to get our knives sharpened, and I regret nothing. The size is slightly shorter than my other chef knife, making it perfect and nimble for smaller cutting boards and quick tasks. The slight slope in the handle towards the blade makes it so comfortable for all the ingredient prep you could need. Also, surprisingly light!! Although I love and use all of my Knifewear knives, this one has definitely gotten the most use recently."

— Angela S. (5/5)

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