Ryusen Bonten Unryu KAI Meat Knife
Damascus Steel
Blade Length: 24 / 27 cmFree deliveryDay after tomorrow
Ryusen Bonten Unryu Knife Nakiri from Damascus Steel 16.5cm
Damascus Steel
Free deliveryDay after tomorrow
Ryusen Gurenhiryu Kai Santoku Knife Made of Damascus Steel 17.5cm
Damascus Steel
Free deliveryDay after tomorrow
Ryusen Fukaku Ryu Nakiri Knife Made Of Damascus Steel 15.5cm
Damascus Steel
Free deliveryDay after tomorrow
Ryusen Gurenhiryu Kai Nakiri Knife Made of Damascus Steel 15.5cm
Damascus Steel
Free deliveryDay after tomorrow
Ryusen Fukaku Ryu Knife Santoku from Damascus Steel 17.5cm
Damascus Steel
Free deliveryDay after tomorrow
Ryusen Knife Chef from Damascus Steel 21cm
Damascus Steel
710,00 €603,50 €-15%price dropFree deliveryDay after tomorrow
Ryusen Knife Nakiri from Damascus Steel 16cm
Damascus Steel
369,00 €313,70 €-14%price dropFree deliveryDay after tomorrow
Ryusen Tangan Ryu General Use Knife 15cm
Damascus Steel
319,00 €271,20 €-14%price dropFree deliveryDay after tomorrow
Ryusen Tangan Ryu
Damascus Steel
499,00 €339,20 € - 424,20 €-14%price dropFree deliveryDay after tomorrow
Ryusen Tangan Ryu Chef
Damascus Steel
Blade Length: 21 / 24 cm419,00 €339,20 € - 356,20 €-14%price dropFree deliveryDay after tomorrow
Ryusen Kingdom Ryu General Use 13.5cm
Damascus Steel
425,00 €361,30 €-14%price dropFree deliveryDay after tomorrow
Filters
- Chef: Multipurpose, ideal for cutting, fine chopping, slicing, and filleting.
- Butcher: Specifically designed for slicing, filleting, and deboning raw or cooked meat.
- Chef's Knife: Ideal for everyday cutting tasks such as fruit, vegetables, meat, and cheese.
- Santoku: General purpose knife, suitable for meat, fish, and vegetables, ideal for fine chopping and slicing.
- Cleaver: A heavy knife ideal for cutting bones, tough pieces of meat, and large vegetables.
- Fillet: With a narrow, long, and flexible blade, ideal for removing skin and precisely filleting fish or meat.
- Nakiri: Vegetable knife with a wide, straight blade and a blunt tip.
- Fillet/Boning Knife: With a thin and narrow blade designed for the precise removal of bones from meat, poultry, and fish.
- Cheese: Designed for clean cuts without sticking, suitable for soft, semi-hard, and hard cheeses.
- Paring Knife: Ideal for cleaning and peeling fruits and vegetables.
- Cold Cuts: With a long, thin, and often wavy blade, ideal for uniform and thin slices.
- Professional: Professional knives are designed for intense and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
- Damascus Steel: With a core of hard steel alloy and VG10 carbon, it offers a hard and extremely sharp blade.
- Shirogami: High carbon steel is easily sharpened and provides a better cutting feel due to its fine structure.
- Ceramic: A material that makes them very sharp and resistant to wear, while also not oxidizing or altering the taste of food.
- Japanese: Japanese knives are renowned for their exceptional quality, sharpness, and craftsmanship, designed for precision and delicate tasks.
- Serrated: Ideal for cutting foods with a hard exterior and soft interior, such as bread, tomatoes, or citrus fruits.
- Curved: Ideal for cutting foods that require quick, continuous motions, such as vegetables or herbs.