"Burrfection Knife" Ryky VG10 63-Layers Damascus 240mm Gyuto

Following the successful launch Ryky's first knife made by Sakai Takayuki, customers wanted more. Customers wanted a Damascus cladded stainless steel blade, with hardness close to the blue #2 version. After evaluating feedback and comments from customers, this VG10 version is the result. 

After years of testing every knife he can get his hands on, this particular profile is still one of his favourites. This profile took over a year of designing and redesigning before the final version was approved. By increasing the spine thickness and height above the knife’s “belly”, this VG10 version feels slightly more substantial and robust during use, while the 2.5mm spine thickness gives the blade added stiffness.

Still considered ultralight at only 160 grams (w/ teak handle) and with a profile by Ryky’s spec, this knife will be appreciated by home and professional chefs, as well as knife enthusiasts.

On top of everything, Ryky was able to have these knives made by one of the most famous stainless steel knife makers in Tsubame-Sanjo, Japan.

Spec

• Origin (Made in): Tsubame-Sanjo, Niigata Prefecture, Japan
  
• Brand: Ryky Tran
  
• Knife Type: Gyuto
  
• Blade
  
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): VG10
• Jigane (Cladding): Stainless Steel
• Hardness: 60-61 HRC
• Hand-sharpened
• Blade Finishes: Damascus (63 Layers)
• Blade Length: 240mm (9.4")
  
• Blade Height (at heel): 48.7mm
  
• Spine Thickness
  
• Above heel: 2.5mm
• Middle: 2.0mm
• Handle
  
• Shape: Octagonal
  
• Material: Teak, Wenge, Premium Ebony
• Kuchiwa: Black or White Buffalo Horn
• Length: 135mm
  
• Overall Length: 390mm
  
• Weight:
  
• Teak: 157g (5.54oz)
• Wenge: 163g (5.75oz)
• Ebony: 170g (5.99oz)
• Mark: Ryky 1 of 250 Launch Edition*
  

*Note: 250 knives are made for each handle type. "1 of 250 Launch Edition" is printed on every knife, meaning "one of two hundred and fifty" out of the same handle type. The number is not sequential. 

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Care

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.