Description
⚡Ryusen Hamono Bonten-Unryu Kai VG-10 Sakimaru Sujihiki 30cm with Kuro-Ishime Saya⚡
🔥Brand: Ryusen Hamono – Bonten Unryu Kai
🔪YouTube Demo Video:https://youtu.be/CjVJWjfqI1Q
🔪Knife Type: Sakimaru Sujihiki
🔪Steel: VG-10, 63-layer Nickel Damascus
🔪Rust Resistance: Strong
🔪Size: 30cm
🔪Handle: Ryusen’s original octagonal Reborn handle – Padauk, black laminated wood, polyurethane (natural wood may vary slightly in color)
🔪Saya: Includes Kuro-Ishime saya
🔪Thickness: ≈2.4mm
🔪Blade Width: ≈3.7cm
🔪Weight: ≈165g
⭕️Although stainless steel has strong corrosion resistance, rust may still occur under moisture, salt, or surface damage. Please keep the blade dry and maintain it regularly.
Brand Introduction:
Ryusen Hamono was founded in 1901 and now holds 124 years of heritage.
Its roots trace back to the post-war period, when predecessors began working in blade finishing—a key stage in knife production.
The company upholds traditional craftsmanship, valuing hand skills over mechanization, following the 700-year tradition of Echizen blade forging.
Ryusen continues to preserve and innovate this legacy with dedication and exceptional technique.
Material Introduction:
VG-10 steel consists of approximately:
• Carbon 1.0%
• Chromium 15.0%
• Vanadium 0.2–0.3%
• Molybdenum 1.0%
• Cobalt 1.5%
This composition delivers excellent hardness, corrosion resistance, edge retention, and durability.
With hardness around HRC 60–62, VG-10 remains sharp for long periods while maintaining toughness—ideal for moist or acidic kitchen environments.
Knife Model Introduction:
Sakimaru Sujihiki features a rounded tip (sakimaru) with a long, slender blade.
It is used for trimming and slicing meat, removing fat and sinew, slicing meat into thin pieces, and can also function as a versatile knife for sashimi preparation.