— Hammered Damascus kitchen knife pursuing glittering beauty and sharpness to an absolute maximum —
Hammered Damascus steel carefully polished by artisans is used. A high-end steel material VG-10 is used as the core (steel), which is sandwiched by 33-layer Damascus steel made by laminating and forging alternate soft and hard stainless steel sheets, achieving long-lasting sharpness. The beautiful hammered surface asperities create an air layer between the food and the blade, making the cut pieces easy to separate from the blade.
In creating the Tangan RYU Premium Series, we studied the grip, the weight balance and other factors while assuming various methods of food preparation based on opinions from professional cooks to make improvements into details. These improvements and careful handwork by artisans finally brought about a kitchen knife that alleviates users’ fatigue or pain even during extended periods of use, providing dramatically improved usability. Try this beautiful high-class model that features excellent sharpness, resistance to rust, durability and practicality.
[Product receiving the Good Design Award in 2016]
The Knife
The Tanganryu line features gorgeous black mircata handles with a full welded stainless steel tang, and ferrule where these knives balance. This balance point is more typical of European style cutlery so if you're interested in Japanese steel with a French/German feel these are a great option. Equally beautiful is the Tsuchime finish and Damascus pattern made from VG-10 stainless steel providing easy maintenance. The fit and finish is as close to perfect as we've seen and no detail has been overlooked, including the packaging for those who appreciate a nice knife box! ;)
The Sujihiki is meant for all things slicing. The long slender blade allows the user to perform nice long strokes and avoid sawing through proteins which leads to perfect, thin slices and no more tearing. Carving roasts, slicing brisket, thinly slicing fish are all within its grasp.
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
