Bread Knife - Half Serrated - 260mm

Ryusen Souryurin chef's knife with 67 layers of Damascus steel

This Souryurin chef's knife from Japanese Ryusen Hamono combines traditional craftsmanship with modern technology. The knife features a core of VG10W steel surrounded by 33 layers of stainless steel on each side, delivering exceptional sharpness and durability. The ergonomic polyurethane resin handle ensures a secure grip under all conditions.

Perfect for professional chefs and culinary enthusiasts seeking precision and control when preparing meat, fish, and vegetables.

Superior cutting ability through advanced steel manufacturing

The 240 mm long blade made of 67 layers of Damascus steel merges sharpness with wear resistance. The VG10W core is an enhanced version of traditional VG10 steel, with the addition of tungsten increasing both hardness and strength after forging. With a hardness of 62 HRC, this knife retains its sharpness longer than standard knives, reducing the need for frequent sharpening. The hammered surface with a mirror finish minimizes resistance during cutting, preventing ingredients from sticking to the blade.

Perfect balance between precision and comfort

Weighing 225 grams and featuring a weighted pommel, this chef's knife achieves ideal weight distribution, giving you full control even during prolonged use. The water-resistant polyurethane resin handle ensures a stable grip even with wet hands—an essential factor in busy kitchens. The knife's total length of 390 mm provides reach for larger ingredients while remaining maneuverable for intricate cutting tasks.

Japanese knife tradition from Echizen

Each Souryurin knife is crafted in Echizen, one of Japan's key centers for knife production with over 700 years of history. The design of the knife combines traditional Japanese forging techniques with modern materials, resulting in a cutting tool that is both functional and aesthetically pleasing. The finely crafted Damascus pattern on the blade reflects the high level of craftsmanship characteristic of Ryusen Hamono.

This chef's knife excels in:

• VG10W steel core surrounded by 33 layers of stainless steel on each side for maximum sharpness and strength
• Ergonomic polyurethane resin handle that ensures a secure grip under all working conditions
• Perfectly balanced construction weighing 225 grams for precise control and reduced hand fatigue

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

FAQ

How do I best maintain my Souryurin 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. Avoid dishwashers and harsh cleaning agents. Use the knife only on wooden or plastic cutting boards.

How often should I sharpen my VG10W steel knife?
Thanks to its high hardness of 62 HRC, this knife requires less frequent sharpening than standard knives. Use a ceramic honing rod for regular maintenance and have the knife professionally sharpened 1-2 times a year depending on usage intensity.

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