Menu
0
0

Your Cart is Empty

Japanese Knives
  • All Japanese knives
  • Knife Shapes
  • Quizzes and other Resources
  • Blacksmiths
  • Knife Makers & lines
  • Other ways to find knives
    • Sharpening
  • Sharpening
  • Sharpening Stones by Grit
  • Sharpening Services
  • Sharpening Classes
  • Learn more about sharpening
    • Accessories

    Knifewear MERCH - Shirts, Stickers, & More
  • Kitchen Tools
  • Cutting Boards
  • konro and bbq
  • Knife Storage
  • Japanese Cookware and tools

  • Knifewear MERCH - Shirts, Stickers, & More
    • Ryusen Fukakuryu Nakiri 155mm
    Ryusen Fukakuryu Nakiri 155mm
    Ryusen Fukakuryu Nakiri 155mm
    Ryusen Fukakuryu Nakiri 155mm
    Ryusen Fukakuryu Nakiri 155mm
    Ryusen Fukakuryu Nakiri 155mm
     

    Ryusen Fukakuryu Nakiri 155mm

    $355.00

    About the Shape - A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.

    About Ryusen Fukakuryu - 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. Now, they have expanded their collection of knives not only having sharpness and longevity in mind but with a sleek modern design.

    The Fukakuryu series brings stunning good looks and a 63-layer damascus blade forged from ATS-314 stainless steel. ATS-314 isn't an astromech droid, it's a high-end knife steel that balances superb sharpness and durability. The Canadian maple octagon handle is tapered toward the blade, creating the ultimate ergonomic grip. This thin, lightweight series handles like a surgical tool made for your kitchen.

    Shape Nakiri
    Blade Length 155 mm
    Blade Height 48 mm
    Blade Thickness Above Heel 3 mm
    Weight 141 g
    Steel Type ATS-314 Stainless Steel with Stainless Steel Cladding
    Rockwell Hardness 61–62
    Edge/Bevel Double (50/50)
    Handle Wa (Japanese) Handle - Octagon Canadian Maple
    Made in Echizen, Fukui, Japan
    Knifeline Ryusen Fukakuryu
    Brand Ryusen

    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. 

    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 free 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.