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Ryusen Bonten Unryu | 210 Gyuto Knife

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Ryusen Bonten Unryu | 210 Gyuto Knife

Hand crafted in Echizen Japan, Ryusen's Bonten Unryu series is one of the best VG-10 knives we have ever tested. Very comfortable in hand with a lovely performance grind.

  • Ryusen Japan, Bonten Unryu
  • 210mm Gyuto Knife
  • Crafted in Echizen City, Japan
  • VG-10 Stainless Steel Core
  • Soft Stainless Clad 
  • Japanese WA Style Handle:
    • Quince Wood, Pakka & Blue Resin
  • Crafted in Japan
  • HRC 60
  • Edge Length: 213mm |Overall Length: 359mm | Blade Height: 46mm | Weight: 151g
  • Blade Thickness: (A) 3.0 (B) 1.8 (C) 0.5


* Our Japanese knives are hand-made (with natural materials like timber), small variation to size and colour may occur.

   

Japanese Kitchen Knives & Whetstones Australia

    Japanese Kitchen Knife | Gyuto (Chef Knife)

    The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
    With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
    If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.

    Hand crafted in Echizen Japan, Ryusen's Bonten Unryu series is one of the best VG-10 knives we have ever tested. Very comfortable in hand with a lovely performance grind.

    • Ryusen Japan, Bonten Unryu
    • 210mm Gyuto Knife
    • Crafted in Echizen City, Japan
    • VG-10 Stainless Steel Core
    • Soft Stainless Clad 
    • Japanese WA Style Handle:
      • Quince Wood, Pakka & Blue Resin
    • Crafted in Japan
    • HRC 60
    • Edge Length: 213mm |Overall Length: 359mm | Blade Height: 46mm | Weight: 151g
    • Blade Thickness: (A) 3.0 (B) 1.8 (C) 0.5


    * Our Japanese knives are hand-made (with natural materials like timber), small variation to size and colour may occur.

       

    Japanese Kitchen Knives & Whetstones Australia

      Japanese Kitchen Knife | Gyuto (Chef Knife)

      The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
      With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
      If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.
      $472.00
      Ryusen Bonten Unryu | 210 Gyuto Knife—
      $472.00

      Description

      Hand crafted in Echizen Japan, Ryusen's Bonten Unryu series is one of the best VG-10 knives we have ever tested. Very comfortable in hand with a lovely performance grind.

      • Ryusen Japan, Bonten Unryu
      • 210mm Gyuto Knife
      • Crafted in Echizen City, Japan
      • VG-10 Stainless Steel Core
      • Soft Stainless Clad 
      • Japanese WA Style Handle:
        • Quince Wood, Pakka & Blue Resin
      • Crafted in Japan
      • HRC 60
      • Edge Length: 213mm |Overall Length: 359mm | Blade Height: 46mm | Weight: 151g
      • Blade Thickness: (A) 3.0 (B) 1.8 (C) 0.5


      * Our Japanese knives are hand-made (with natural materials like timber), small variation to size and colour may occur.

         

      Japanese Kitchen Knives & Whetstones Australia

        Japanese Kitchen Knife | Gyuto (Chef Knife)

        The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
        With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
        If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.