• Ryusen Blazen Ryu Wa Gyuto 210mm from Ryusen
  • Ryusen Blazen Ryu Wa Gyuto 210mm from Ryusen
  • Ryusen Blazen Ryu Wa Gyuto 210mm from Ryusen
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Ryusen Blazen Ryu Wa Gyuto 210mm

Ryusen Blazen Ryu Wa Gyuto 210mm

$490.00 CAD
$490.00 CAD
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$3 Shipping on orders over $100 within Canada. ?

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About Ryusen Blazen Ryu - Of all the makers currently crafting blades in Japan, Ryusen makes some of the cleanest, most consistent, and most comfortable kitchen knives I’ve ever handled. Founded in 1948, Ryusen started producing high-quality stainless steel blades long before others in the industry, working closely with companies like Takefu Special Steel as early as the 1970s.

I’ve been guilty of comparing kitchen knives to sports cars more than once, and this is exactly the kind of knife I’m talking about when I make that comparison: sleek, badass, and incredibly fun to cut with. The handle is tapered to fit your hand perfectly, making the knife an extension of your hand.

When it gets to work, it’s stupidly sharp thanks to a core of super-hard SG2 steel, so the razor-thin edge just blows through whatever ingredients you place before it. It’s actually difficult to put this knife down and move on to the next task.

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.



Shape Gyuto
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level Low
Blade Length 210 mm |
Blade Height 46 mm
Thickness 3 mm
Weight 139 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Walnut
Knife Line Ryusen Blazen
Brand Ryusen
Made in Echizen, Fukui, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.95 / 5 from 20 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["quality","shipping","looks","handle","finish","balance","maintenance","edge","pleasure","feels","knife","geometry","thinning"].

Review highlights

Reviews

Home chef I am now happy lol

"The knifes work as good as they look perfect"

— Larry K. (5/5)

Get this knife!!!!!

"Absolutely beautiful knife and the handle feels great in the hand. Great balance and after a few passes on my strop out of the box it’s a straight laser. Props to KNIFEWEAR for otherworldly shipping speed. From ordered to my door was a little over 24hrs. Was hoping for a a suprise sticker but that fine haha."

— Buck O. (5/5)

What an amazing knife!

"In my opinion the Ryusen Blazen Ryu Wa Gyuto 210mm is a perfectly well crafted and balanced knife. The build quality is amazing. The Wa handle is comfortable to hold and has a nice finish. The knife’s edge is sharp from heel to tip and can hold its edge. I’ve been using this knife for about two weeks, cooking 3-4 days a week, and haven’t needed to hone the knife. When it comes to cooking, the thinness of the blade makes slicing meat and vegetables smooth and easy. If you are looking for an excellent quality knife that has good edge retention and is stainless, I would definitely recommend this knife."

— Ricardo R. (5/5)

Frickin’ laser

"The perfect birthday gift! This is the sharpest knife I’ve ever owned. My new gyuto slices through avocado like warm butter. I have ordered a petty and have a yanagiba in my future."

— Trever B. (5/5)

First Japanese knives purchase!

"We're Japanese knife newbies and were very happy with the knowledge base of the staff (Maeve and Cory) and wide selection of products at the store, beyond knives. We were able to add some quality pieces to our kitchen. Thanks!"

— Khalil J. (5/5)

Super cool knife

"It was really as sharp as lazer. Create great slices"

— Khanh M. (5/5)

Smooth Criminal

"This was my first real Japanese knife, and I started with a banger. No frills, just stripped-down cutting performance (and a healthy dose of swagger). There are nods to traditional Japanese knife making, but this is a thoroughly modern creation. The geometry is exquisite. The edge retention is ridiculous. The bevel is polished to silky perfection. Shredding raw chicken for stir frying I can’t keep the smile off my face. There is no crushing or tearing of muscle fibres; the blade is so thin, with just a hint of flex, that you can rotate the meat gradually, attack from random angles, and it flies into strings ready to accept marinade. Absolute joy to prep meat for Chinese cooking. Like most knife nerds, I derive greater tactile pleasure from carbon steel—I started out using my White #1 Bunka and intended to use it exclusively for a massive soup prep with many different types of vegetables, but soon caved and grabbed this baby. The thinness behind the edge is too compelling for squash and beets and sweet potatoes (no wedging). And then you can switch to paper shaving garlic and ginger and chiffonading hot peppers. The thinness behind the edge is extreme, and warrants disciplined technique—I have elicited the dreaded “scritch/screetch” from lateral torque applied to the edge, but consistent attention to technique has remedied this. The geometry is so pristine that I’m not yet certain my skills are up to the challenge of sharpening it. You need a game-plan before attacking it with the stones. I do somewhat look forward to a nastier/toothier bite to the edge when it’s time to resharpen. This knife is so high performance that it makes me want to put on my leather driving gloves and sunglasses each time I pull it out of the drawer."

— Donald P. (5/5)

Wicked sharp

"First real Japanese knife and I love it! Balance is perfect, weight is light but not flimsy overall living it!!"

— Leo F. (5/5)

This is my first Japanese

"This is my first Japanese knife and with so many choices I was very impressed by the level of care the staff provided to help me choose. So far I am very happy with it, it feels perfect in my hand and makes preparing food a joy."

— Franck S. (5/5)

Amazing knife

"This is my first Japanese knife but it's really great! Razer sharp, light and comfortable to use. Also quite low maintenance which is nice!"

— Zaher M. (5/5)

Q&A

Hi do you ship to Germany? 🙏🏼
Yes we do!

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