Sujihiki Japanese kitchen knife Ryusen Hamono Bonten Unryu BU-309 27cm Cutting bones and meat with

Cutting bones and meat with bones

The ZDP189 steel blade of the Sukenari kiritsuke knife is coated in stainless steel

The entire blade is constructed from stainless VG-10 and VG-2 damascus steel

heat-treated to 63–64 HRC

Sujihiki Japanese kitchen knife Ryusen Hamono Bonten Unryu BU-309 27cm Cutting bones and meat withRyusen Hamono Bonten Unryu Wa Sujihiki knife, measuring 27 cm in length. The Sujihiki is a double edged slicing knife that effortlessly cuts through meat and vegetables thanks to its long, narrow blade. One of Ryusen's hallmark lines is the Bonten Unryu. Because of its unparalleled aesthetics andmore importantlythe fact that each VG10 blade is hand forged, it is regarded as one of the best VG10 lines produced by any Japanese manufacturer. The Unryu wa