Pitcher with ceramic matte black 1.2 liters

Japanese chef's knife with 63-layer Damascus steel and precision honing

The Ryusen Hamono Bonten Unryu Kai chef's knife is a handcrafted masterpiece with a blade length of 240 mm. The blade consists of 63 layers of Damascus steel with a VG10 steel core, boasting a hardness of 61 HRC. The ergonomic octagonal handle made of quince wood, black pakka wood, and resin ensures both comfort and control.

Ideal for professional kitchens and culinary enthusiasts who demand precision when preparing meat, fish, and vegetables.

Superior cutting precision and durability

The Japanese Gyuto knife combines traditional craftsmanship with modern technology. The VG10 steel core provides the knife with exceptional sharpness and cutting performance, while the 63 layers of Damascus steel surrounding the core reinforce the blade and create the distinctive wave pattern. The matte finish on the blade reduces resistance during cutting, allowing you to work precisely and efficiently even with demanding cooking tasks.

Ergonomic balance for reduced fatigue

The thoughtfully designed octagonal handle offers the optimal balance of weight and control. The combination of quince wood, black pakka wood, and resin not only creates an aesthetic contrast but also ensures a secure grip even during extended use. The turquoise accent on the handle highlights the knife's exclusive character and makes it a conversation piece in any kitchen.

Japanese knife tradition in a modern interpretation

Each Bonten Unryu Kai chef's knife undergoes meticulous hand honing by experienced master sharpeners from Echizen, one of Japan's key cities for knife craftsmanship. This 700-year-old tradition guarantees a knife that is ultrasharp right out of the box. The VG10 steel retains its sharpness for a long time but requires proper maintenance to preserve its qualities. Avoid using the knife for twisting, bending, or striking, as the hard steel possesses glass-like properties.

This chef's knife offers:
• Exceptional sharpness with a 61 HRC hardness in the VG10 steel core
• Perfect balance with an ergonomic octagonal handle made from natural materials
• Hand-honed edge for precise cutting from the very first use

You are always welcome to contact our customer service at web@hw.dk for further information.

Frequently asked questions

How do I maintain my Ryusen Hamono chef's knife?
Clean the knife immediately after use with warm water and mild soap, dry it thoroughly, and store it in a dry place. Only use wooden or plastic cutting boards, and regularly hone the knife with a water stone to maintain sharpness.

What is the difference between a Gyuto knife and a European chef's knife?
The Gyuto knife is thinner and lighter than a traditional European chef's knife. It typically has a sharper edge angle (15-18° compared to 20-25°) and a harder type of steel, which provides better sharpness but requires more careful handling.

AI has assisted with the text, and therefore, errors may occur.