165mm Ryusen Fukakuryu Kai ATS314 Damascus Wa Nakiri

Ryusen is arguably making the finest knives from the Echizen region of Japan. The fit and finish is unmatched.

Location: Echizen, Japan

Line: Fukakuryu

Construction: Forged san mai 

Edge Steel: ATS314 Stainless Steel (HRC~62)

Cladding: 63-layer nickel stainless damascus steel

Finish: Migaki

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal stabilized birch wood with resin spacer

Weight: ~150g

Blade Length: 170mm

Overall Length: ~315mm

Thickness at Heel: ~3mm

Blade Height: ~45.8mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.