The Souryurin series is named after a mythical creature that we would translate as "Azure Sea Dragon". This dragon is one of the four gods of Eastern astrology, who are the bearers of power and guardians of the four elements: fire, metal, water and wood. The four animals are Phoenix, White Tiger, Genbu and Dragon. This dragon's name is generally translated as Blue Dragon, and therefore has power over the element of wood.

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.

This series from Ryusen has a VG10W steel core with 67 layers of Damascus. Despite this, the blade is thin and very light. In practice, VG10W steel behaves almost the same as VG10, but by adding tungsten (W), the toughness and hardness of the steel increases after the forging and tempering process. VG10W can therefore be called an improved version of the traditional VG10.

The hammering marks left on this knife are called Tsuchime, and in addition to the aesthetic detail and resemblance to dragon skin, these marks help prevent food from sticking to the surface of the blade.

The "Re-born" handle that is specific to the Souryurin series of knives is made of polyurethane resin: a fast-hardening resin that falls under synthetic resins, just like epoxy. The azure dragon handle is very comfortable and water resistant. Thanks to the slightly heavier metal "end cap" the knife is nicely balanced.

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".