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Ryusen Tanganryu VG-10 Petty 135mm
  • Ryusen Tanganryu VG-10 Petty 135mm
  • Ryusen Tanganryu VG-10 Petty 135mm
  • Ryusen Tanganryu VG-10 Petty 135mm
  • Ryusen Tanganryu VG-10 Petty 135mm
  • Ryusen Tanganryu VG-10 Petty 135mm
  • Ryusen Tanganryu VG-10 Petty 135mm
  • Ryusen Tanganryu VG-10 Petty 135mm
  • Ryusen Tanganryu VG-10 Petty 135mm
Ryusen Tanganryu VG-10 Petty 135mm

Ryusen Tanganryu VG-10 Petty 135mm

1.715,00 kr

鋼芯 Core Steel: VG-10
硬度 Hardness: HRC61
夾鋼 Cladding: 不鏽鋼 Stainless
刀刃結構 Bevel: 雙刃 Double
總長 Full Length: ~250mm
刃長 Blade Length: ~135mm
刃高 Heel Height: ~24mm
背厚 Spine Thickness: ~2mm
重量 Weight: ~80g

Hammered Damascus steel carefully polished by artisans is used. A high-end steel material VG-10 is used as the core (steel), which is sandwiched by 33-layer Damascus steel made by laminating and forging alternate soft and hard stainless steel sheets, achieving long-lasting sharpness. The beautiful hammered surface asperities create an air layer between the food and the blade, making the cut pieces easy to separate from the blade.
In creating the Tangan RYU Premium Series, we studied the grip, the weight balance and other factors while assuming various methods of food preparation based on opinions from professional cooks to make improvements into details. These improvements and careful handwork by artisans finally brought about a kitchen knife that alleviates users’ fatigue or pain even during extended periods of use, providing dramatically improved usability. Try this beautiful high-class model that features excellent sharpness, resistance to rust, durability and practicality.

Steel Info

Stainless Steel

Stainless steel offers strong rust resistance and is relatively easy to maintain, making it ideal for both home kitchens and busy professional environments. However, stainless steel is not completely rust-proof. Exposure to high humidity over extended time can still corrode the steel. After cleaning, please dry the blade immediately and ensure it is completely dry before storage. 

Carbon Steel

Carbon steel generally contains little or no chromium, which makes it less resistant to rust. It is recommended to keep a slightly damp towel handy to wipe the blade regularly during use to maintain cleanliness. Before storage, apply a thin coat of knife oil to help prevent rust. Over time, a natural patina will form, turning the blade grey blue-ish. It actually helps protect the blade from corrosion. 

Nowadays, many carbon steel knives feature stainless steel cladding. In these cases, only the exposed cutting edge and spine require extra attention. However, if the cladding is made of soft iron, the entire knife remains susceptible to rust and should be handled with care.

 The table below provides a simple classification of stainless steel and carbon steel

 

Stainless Steel

Carbon Steel

Hardness <HRC60

440C, MV

SK

AUS-6, AUS-8

 

Hardness HRC60-63

AUS-10

Shirogami (White 1, White 2)

Hyper MV

Aogami (Blue Super, Blue 1, Blue 2)

Cobalt Special, Coreless

 

Swedish Steel

 

Ginsan (Silver 3)

 

VG-1, VG-2, VG-5, VG-7, VG-10, VG XEOS, VG10W

 

ATS-34, ATS-314

 

SLD*, SKD-12*

 

SG-2, SRS-13

 

Hardness >HRC63

SPG STRIX

Chromax

ZDP189

HAP40

*These steels contain slightly less chromium and are often referred to as semi-stainless, yet still offer good corrosion resistance.

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