• Ryusen Fukakuryu KAI Santoku 175mm from Ryusen
  • Ryusen Fukakuryu KAI Santoku 175mm from Ryusen
  • Ryusen Fukakuryu KAI Santoku 175mm from Ryusen
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Ryusen Fukakuryu Santoku 170mm

Ryusen Fukakuryu Santoku 170mm

$568.00 CAD
$568.00 CAD
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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.
Sleek, elegant design with a surprisingly rugged steel. If you’re looking to treat yourself to a high-performance, incredibly well-finished knife, look no further.

Owned & Operated in Canada Ships from Calgary
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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 les problèmes sont de trancher, de couper en dés et de hacher. Le Santoku se trouve 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 petite taille facile à manipuler.

À propos de Ryusen Fukakuryu KAI - Ryusen Hamono a été fondée en 1948 en tant qu'entreprise d'affûtage de couteaux. Dès les années 1970, ils ont travaillé avec des entreprises comme Takefu Special Steel pour développer des couteaux de haute qualité fabriqués en acier inoxydable, à une époque où la plupart des autres fabricants de couteaux avaient du mal à produire des couteaux décents en acier inoxydable. Aujourd'hui, ils ont élargi leur collection de couteaux, non seulement en tenant compte de la netteté et de la longévité, mais aussi d'un design moderne et élégant.

La série Fukakuryu KAI offre une esthétique époustouflante et une lame damassée à 63 couches forgée à partir d'acier inoxydable ATS-314. L'ATS-314 n'est pas un droïde astromécano, c'est un acier de couteau haut de gamme qui équilibre une superbe netteté et une durabilité. Le manche octogonal en bouleau stabilisé est effilé vers la lame, créant une prise ergonomique ultime. Cette série mince et légère se manie comme un outil chirurgical conçu pour votre cuisine.


Shape Bunka
Also know as? You could also call it a Santoku, depending on what part of Japan you are in.
Blade Length 175 mm |
Steel Type ATS-314 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 62-63
Edge/Bevel Double (50/50)
Handle Manche wa (japonais) - Octogone Birchwood -
Knife Line Ryusen Fukakuryu
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: FK-403

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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Indepth on the Ryusen Fukakuryu Santoku 170mm

  • Ryusen Fukakuryu KAI Santoku 175mm from Ryusen

    Bunka

    The Bunka looks like a bonafide badass. It is a multi purpose knife akin to the Santoku. “Bunka” translates to “culture.” A cross between the Nakiri and Gyuto, Bunkas can do it all. It’s the best of both worlds with the volume cranked to 11.

  • Ryusen Fukakuryu KAI

    Ryusen Fukakuryu

    Sleek, elegant design with a surprisingly rugged steel. If you’re looking to treat yourself to a high-performance, incredibly well-finished knife, look no further.
    Explore the whole knife line  

  • Ryusen - Knife Brand

    Ryusen Hamono was founded in 1948 as a knife sharpening company. They worked with companies like Takefu Special Steel as early as the 1970s to develop high-quality knives made with stainless steel, at a time when most other knife makers were struggling to produce decent stainless steel knives.

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  • Ships From Calgary
  • Owner & Operated in Canada

Overall rating: 5.0 / 5 from 6 reviews.

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Reviews

Great knife!

"Handle is so comfortable and it's very balanced. I use it as an all around knife in the kitchen!"

— Marco T. (5/5)

Quality plus!

"Such a great knife ,I don't know where to begin. I'm a collector of kitchen cutlery (over 60 now) and this brand is 2nd to none for quality and sharpness. A true laser! I have 4 of this series and I can't tell you how impressed I am with all of them. Get one, great prices here."

— Rick J. (5/5)

The most incredible knife I've ever touched

"The Ryusen Fukakuryu KAI Santoku 175mm is simply the most incredible knife I've ever touched. On the 10 scale of sharpness it's a 23. It's light, well balanced, comfortable and looks great to boot. This knife is like a car that does 60 while sitting still. Vegetables such as tomatoes, potatoes, broccoli, etc. are effortless. The other day I sliced up 10 slices of thick cut bacon, 5 at a time. I cut 1/8" slices crosswise for use in baked beans and it was easy. Try slicing bacon like that with ordinary 'sharp' knives. . . it can be almost impossible. My experience with this knife led to me buying a Ryusen Fukakuryu KAI Petty 135mm a couple of days later and I see a nakiri in my near future. You cannot go wrong with a Ryusen."

— Earl P. (5/5)

Amazing knife

"First foray into Japanese knives after using western style. Beautiful Damascus steel and cuts like a dream."

— Mark K. (5/5)

Sexy AF Ryusen❤️

"I absolutely love this knife! It feels great and is super versatile."

— Lynsey H. (5/5)

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— Jason B. (5/5)

Q&A

Is this the exact same knife as the Bunka? Or is there a slight difference? Many thabks
This one is listed as a santoku because that is what the maker calls it but bunka's are basically a santoku with a pointed tip like this one.