Ryusen Gurenhiryu Kai Kiritsuke Nakiri 155mm
About Ryusen GurenhiryuĀ - 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 Gurenhiryu (Crimson Dragon) series is the pinnacle of high-end Japanese knife design. The blade is forged from super-hard SPG STRIX stainless steel, known for superior edge-retention and laser-sharpness. The stabilized red poplar handle is the crown jewel on the 63-layer damascus masterpiece.
About the Shape - Under utilized in the western kitchen, the nakiriās flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knifeĀ touches the cutting board at once, you won't be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you!
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Ryusen GurenhiryuĀ - 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 Gurenhiryu (Crimson Dragon) series is the pinnacle of high-end Japanese knife design. The blade is forged from super-hard SPG STRIX stainless steel, known for superior edge-retention and laser-sharpness. The stabilized red poplar handle is the crown jewel on the 63-layer damascus masterpiece.
About the Shape - Under utilized in the western kitchen, the nakiriās flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knifeĀ touches the cutting board at once, you won't be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you!
