Guren (紅蓮) is a Japanese word often encountered in an artistic context, describing a crimson red color reminiscent of a burning flame. Hiryu (飛龍) literally translates to "flying dragon," symbolically carrying the power of one of the four basic elements – fire. The Gurenhiryu series carries the powerful meaning of the fearless red dragon.

This model features a blade made from the state-of-the-art SPG STRIX® material, representing the pinnacle of Japanese steel forging tradition. Compared to classic powdered stainless steel, SPG STRIX® provides unmatched hardness of up to 65 on the Rockwell scale, the highest level for this type of steel.

The result is a perfect combination:
• uncompromising sharpness thanks to exceptional hardness,
• easy sharpening and edge retention similar to carbon steel,
• outstanding corrosion resistance and toughness for long-lasting use.

The blade shape, inspired by the elegant curve of a Japanese sword, ensures optimal space between the handle and the cutting board, allowing the knife to smoothly glide through food with minimal pressure. At the junction of the blade and the handle, there is a hand-crafted flame-like damascus pattern, symbolizing the master's passion for craftsmanship and the user's love for cooking.

Sujihiki is a knife used to efficiently and precisely slice larger pieces of protein, whether meat or fish. Its long and narrow blade creates a surgically precise cut in one stroke, thus not disrupting the fiber structure and minimally affecting the food's taste. In addition, it can be used for cutting any other boneless food and is extremely useful for slicing thermally processed pieces of meat such as steaks.

The handle is made from carefully selected poplar wood treated with a stabilization process – the natural wood is infused with resin and strengthened, gaining exceptional resistance and durability. The scarlet handle exudes luxury through beautiful flame-red natural grain patterns, turning each knife into a unique work of art. The handle's collar is elegantly distinguished by a black resin ring insert.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".