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Ryusen Souryurin Nakiri 160mm

Ryusen Souryurin Nakiri 160mm

$2,580.00

鋼芯: VG10W (不鏽鋼)
夾鋼層: 67層大馬士革
硬度: HRC62~63
手柄: 藍色樹脂
總長: ~314mm
刃長: ~155mm
刃高: ~47mm
背厚: ~2mm
重量: ~212g

A beautiful hammered blade with a glossy finish polished by the hands of the craftsmen.
The glossy handle with a scale pattern is inspired by the legendary four divine beast "Seiryu - Blue Dragon" that brings success, career advancement, and financial fortune.
This is the birth of the "Souryurin" series, which is filled with the details of RYUSEN JAPAN's pursuit of "sharpness" and "beauty".
A new material "VG10W" is used for the cutting edge. Durability and sharpness have been improved by adding tungsten (W) to high-grade cutlery steel VG10.
The uneven hammered blade creates a layer of air between the blade and the food material, resulting in a better separation.
In addition, the sharp tipped blade is suitable for detail work as the tip of the blade enters smoothly.
The handle with the scale pattern, which is the biggest feature of Souryu scale, is a resin handle with a special blend based on polyurethane.
RYUSEN JAPAN's characteristic "Re:Born handle" is well-balanced and fits well in the hand, and the material with excellent water resistance is smooth and comfortable to hold.
The spacers on the top and bottom of the handle serve to adjust the weight balance and also presents a design accent that enhances the sense of luxury.
To deliver an attractive dish that awaits beyond sharpness. Please enjoy the "Soryurin" series, which aims to achieve even higher levels of beauty and functionality.

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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