The Oukokuryu series, in literal translation - shiny black dragon, is the pinnacle of the most luxurious design of Japanese knives. They are inspired by these hauntingly beautiful and powerful mythical creatures.

Although called a Santoku in the forge, this is actually a Bunka form of knife, or Santoku with a modified tip. Incredibly useful and stylish, there's no challenge in the kitchen that this knife isn't ready for. The accentuated tip is ideal for precise work, while the relatively flat blade profile is suitable for both cutting larger pieces and fine chopping.

The blade is forged from super-hard SG2 stainless steel, known for its laser-sharp and long-lasting sharpness. These knives, if you maintain them properly, can also be inherited by your grandchildren. The Oukokuryu series comes in as many as 98 layers of Damascus, which is why each copy of the knife is unique, and when cutting you will feel as if a tamed black dragon is breathing in your hand.

Like the Damascus blade, each handle is a unique work of art and completes this knife like a jewel on an imperial crown. The original Ryusen hybrid shaped handle, crafted from Japanese poplar, was created to fit perfectly in the hand of a serious connoisseur of art and cooking.

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".