Premium Kitchen Knives for Men Who Cook:
Crafted by Preeminent Japanese Bladework Master

Premium Kitchen Knives for Men Who Cook:Crafted by Preeminent Japanese Bladework Master

Ryujin knives originate from Tsubame-Sanjo, a region in Japan renowned for manufacturing of kitchen knives. Bringing 50 years of experience and exclusive techniques to the Ryujin operation, metalworking master Shosaku Motomiya creates premium knives with exceptional sharpness and non-stickiness.
The aim is to create a light kitchen knife, a natural extension of the hand, a blade that cuts as desired. Become a proud owner and enjoy stress-free, pleasurable food preparation with Ryujin, your partner in the kitchen.

Ryujin Brand


Explore the Six Master Artistries of Bladework

Master’s Artistry 1Discerning Material: Molybdenum-Vanadium Steel Made in Japan

  • Master’s Artistry1Discerning Material: Molybdenum-Vanadium Steel Made in Japan
  • The crucial discernment of the master speaks to the material.
    The heart of the knife is created 100% from molybdenum vanadium steel made in Japan. This material enables manufacturing of a hard blade with HRC = 58 (±1) (Rockwell C scale). The hardness yields the sharpness.
    The handle incorporates strong, heat- and corrosion-resistant 18/8 stainless steel (304 grade).

  • Japanese molybdenum vanadium steel
    Molybdenum vanadium steel includes molybdenum for heightened strength and toughness and improved hardening, and vanadium for greater strength and abrasion resistance.
    Ryujin insists on molybdenum vanadium steel made in Japan. The quality, stability, strength and abrasion resistance of Japanese steel measurably outperform the overseas grades. These characteristics ultimately produce a large effect on sharpness of a blade.

  • Why Ryujin is made at HRC 58 (±1)
    Experience in manufacturing professional stainless-steel kitchen knives tells us that this hardness broadly satisfies usage by professionals and households and provides ease of maintenance.

Master’s Artistry 2Blade Form

  • Master’s Artistry2Blade Form
  • The cross-section of the blade reveals a “clamshell” curve for the front face and a straight diagonal for the other face. The blade is ground at a ratio of 7:3 for the curve versus the diagonal.
    Ryujin owes its sharpness to this grind ratio between the “clamshell” curve and straight diagonal. This 7:3 ratio is formed by the master’s hand-worked tuning in the sharpening process.

Master’s Artistry 3“Edo” Sharpening

  • Master’s Artistry3Edo Sharpening
  • Ryujin knives undergo “Edo” sharpening for their finishing step. Our master’s long years of experience contribute to the extended manual finish of each knife.
    Unlike the conventional symmetric V-edge sharpened at a 5:5 ratio across the blade, “Edo” sharpening produces a thinner edge at a 7:3 ratio of the “clamshell” curve for one face and straight diagonal for the other face.
    In Japan today, only a handful of bladework masters is skilled in the intricate “Edo” sharpening.
    The time and care involved in this sharpening produce the unmistakable sharpness of Ryujin.

Master’s Artistry 4Tsuchime (Indentations)

  • Master’s Artistry4Tsuchime (Indentations)
  • The directly hammered indentations on the blade metal are genuine marks of our master, the sole artisan in Japan capable of such refined and ornate application.
    The hammering artistry of these tsuchime demands patience and endurance, a painstaking dedication borne from experience. We are most proud to own this supreme metalworking art.
    The elaborate indentations promote separation of food slices from the knife, a functional complement to the “Edo” sharpened blade.

Master’s Artistry 5Hollow Handle

  • Master’s Artistry5Hollow Handle
  • Ryujin knives represent specialized manufacturing with their hollowed handles. The creation of a lighter knife assures the user of less fatigue during long preparation work.
    The fine sculpting (like Kamakura carving) on the handle surface provides an unfailing grip for the hand. The measured ease of grip in terms of size and thickness delivers a kitchen knife that feels like a natural extension of the hand.

Master’s Artistry 6Integrated Blade and Handle

  • Master’s Artistry6Integrated Blade and Handle
  • The knife unites the blade (molybdenum vanadium steel) and the handle (18/8 stainless steel) for a fully stainless-steel structure. The master’s artistry joins blade and handle into a strong knife without any bolts. This unparalleled technique completes Ryujin.

Ryujin Features

Blade Molybdenum vanadium stainless steel
Handle metal 18/8 stainless steel
Composed of 18% chromium (Cr), 8% nickel (Ni) and iron (Fe), this stainless steel (304 grade) excels in corrosion and rust resistance.
Handle form Sculpted pattern like Kamakura carving
Hardness HRC (Rockwell C scale) = 58 (±1)
The Rockwell scale measures material hardness. The value of 58 represents ultra-hardness.
Blade form For both left- and right-hand use
Rust resistance Manufactured with molybdenum vanadium steel for the blade and 18/8 stainless steel for the handle, the knives afford strong rust resistance. If left in water for a long period, the knife will show rust. Under regular care, rust will never appear.
Sharpness retention The carefully forged blade from molybdenum vanadium steel retains sharpness well. Careful handling will preserve a sharp edge for a long time.
Chip resistance Ryujin knives are made of molybdenum vanadium stainless steel, which affords toughness. Chip-resistant knives are ordinarily thicker. Careful handling is important for the thinner blade finish of the master.
Weight Ryujin technique supplies a hollow, light-weight handle. The thinner blade like a traditional Japanese kitchen knife feels light in the hand for hours of stress-free food preparation.
Thickness Ryujin knives glide into foodstuffs with their unmistakable sharpness. The finishing produces a thinner, tougher kitchen knife.
Sharpening Ryujin feature thin blades that are quickly sharpened. A few strokes on the whetstone are sufficient to restore a sharp edge. No special whetstone is required.

Origin of Ryujin Brand

Owner and creator of Ryujin, Shosaku Motomiya sought a brand for his kitchen knives originating from Tsubame, the city where he was born and raised in Niigata Prefecture. He considered a name associated with Iyahiko Jinja, a historical shrine of Tsubame known affectionately by the locals as “Oyahiko-Sama.”
Ame-no-Kaguyama-no-Mikoto, the enshrined god at Iyahiko Jinja is the grandson of Amaterasu-Omikami, the sun goddess. In the past when Ame-no-Kaguyama-no-Mikoto came down from the heavens and resided in Kumano, in the southeastern part of the Kii Peninsula, Emperor Jinmu and the imperial warriors fell into a deep sleep from venomous mist issued by the enemy. Through a dream, Ame-no-Kaguyama-no-Mikoto was ordered by higher gods to bestow the Futsu-no-Mitama-no-Mitsurugi, a mystical sword, to Emperor Jinmu. This powerful sword previously enabled subjugation of the nation by Take-Michizuka, the god of thunder, and on this occasion awoke Emperor Jinmu and his retinue, who promptly defeated the enemy. Emperor Jinmu continued to campaign successfully against many adversaries and reached Yamato, where he was crowned the nation’s first emperor at Kashiharanomiya.
The sword Futsu-no-Mitama-no-Mitsurugi represented the source of the soul for the kitchen knife Shosaku Motomiya wanted to create, but the name was too long for a brand. Legends speak of Emperor Jinmu having dragon scales on his body, while the Emperor’s daughter Tamayorihime was a god of the seas. The soul of Emperor Jinmu’s sword, therefore, is the heritage to the brand name “dragon god,” or in Japanese, Ryujin. The master’s creations under the brand name Ryujin relate the soul of the sword Futsu-no-Mitama-no-Mitsurugi.

Four Selected Ryujin Knives for Your Kitchen

  • Ryujin Tsuchime Santoku
    180 mm (general purpose)

    Ryujin  Tsuchime Santoku 180 mm (general purpose)

    The all-around kitchen knife for everyday cooking adapts well to preparing meat, fish and vegetables. The tapered point is a feature for meat and fish, and the gently curved edge facilitates cutting of vegetables. The Santoku is suited for slicing with the blade’s tip kept on the cutting board, placing the foodstuff under the edge, and cutting vertically downward. Ryujin Santoku has a thin blade, like a sashimi knife. The cuts stay fresh because of the clean slicing motion, while the tsuchime (indentations) gently part food slices away from the knife. Foods can be elegantly cut with fresh taste retained.

    Ryujin  Tsuchime Santoku 180 mm (general purpose)
  • Ryujin Bunka
    210 mm (hybrid)

    Ryujin  Bunka 210 mm (hybrid)

    Ryujin Bunka combines the best of the Gyuto and Nagiri to form a hybrid Japanese-style kitchen knife. The profile is like a Gyuto with the tip diagonally trimmed. The Bunka is suited for push- or pull-cutting. To push-cut, place the foodstuff at the tip of the blade. The knife cuts through as the blade comes to a rest near the heel. To pull-cut, place the foodstuff towards the heel of the blade. The knife cuts through and the blade rests on the cutting board at the tip. Although based on the Gyuto, the Bunka blade has more curvature than the Nagiri. The Ryujin Bunka is well-balanced and handles nimbly. The length is also suited for sashimi and meat. The Ryujin Bunka is recommended for slicing sashimi blocks and large cuts of meat.

    Ryujin  Bunka 210 mm (hybrid)
  • Ryujin Petty
    150 mm (paring)

    Ryujin  Petty 150 mm (paring)

    Ryujin Petty is compact and light, a versatile paring knife for quick work. Use this knife for a broad range of foods including meat and fish, not just fruit. The sharpness is unmistakably Ryujin and works well for filleting of smaller-sized fish and quick-cooking preparations.

    Ryujin  Petty 150 mm (paring)
  • Ryujin Bread Knife
    240 mm

    Ryujin  Bread Knife 240 mm

    The distinctive feature of the Ryujin Bread Knife is the serrated edge. The peaks of the serration catch the skin of the bread and smoothly guide the knife through. Hard breads and soft breads for sandwiches alike can be sliced effortlessly and quickly without crushing.
    A serrated cut increases the surface area and adds air to the bread’s face for a fluffed slice. The unmistakable Ryujin sharpness delivers terrifically smooth slicing.

    Ryujin  Bread Knife 240 mm

Ryujin Loved by Lovers of Cooking

  • Tsutomu Saito,
    President of Tsubaya, globally renowned kitchen knife merchant of Asakusabashi/Kappabashi

    With its unified blade and handle, Ryujin represents a high-grade kitchen knife that prominently features a lightweight handle and comfortable grip. In particular, the handle is shaped for a close fit to the hand. Considering the quality and time spent to finish the blade, the brand represents excellent value for the high grade of sharpness, non-stickiness and outstanding ease of use. The lineup will certainly be part of our main selection at Tsubaya. We look forward to serving you at our store in Kappabashi!

  • Katsuya Tanaka,
    former chef of organic cuisine restaurant and kitchen cooking fan

    The distinctively rugged silhouette catches the eye, but the masculine appearance hardly prepares you for the comfortable grip and weight balance that would equally delight women. The blade is manufactured with a “clamshell” curve, which is the same as a Japanese sword. The sharpness is terrific for slicing through fish and the sturdiness provides a versatile knife! The directly hammered tsuchime (indentations) enable foods to quickly part from the knife—even sticky cucumber slices. Ryujin looks terrific, handles with ease, and cuts sublimely for a triple advantage.

  • Takashi Kushiyama,
    professional chef and model at large

    A superb kitchen knife for the chef boils down to its ease of use. The lightness, grip, balance, ease of sharpening, and price mean Ryujin kitchen knives are extremely accessible.
    I recommend these knives equally for anybody: to professionals looking for a kitchen knife that handles easily and to people getting serious about cooking, Ryujin is definitely a keeper.

  • Tokiko Iino,
    food presentation designer

    I cherish the Petty (paring knife) 120 mm and Santoku 180 mm. The paring knife joins my arranging chopsticks whenever I travel on the job, and I introduce the blade’s sharpness around the country. I love the santoku for my home, where I frequently host meal events. Guests are frequently quite impressed and often switch from the other brands they were using.



The Ryuujin series won the Grand Gold Award at the 2023 OMOTENASHI Selection.

Caring for Ryujin Knives

Caring for Ryujin Knives

Ryujin is your life-long partner whenever you prepare food. This guide describes care to ensure life-long usage for your knives.
Maintaining a sharp edge is a requirement for better cooking. Form the habit of sharpening knives whenever they begin to lose their edge.
Sharpening may sound like a difficult task, but the secret is to practice and to simply make the effort right away. You can practice sharpening with any older kitchen knife no longer in use.
Sharpening devices are available, but these require frequent use to keep a blade sharp and are not recommended. Pour your love into a knife by sharpening with a whetstone.

Whetstones (Sharpening Stones)Note: Japanese knife-sharpening traditionally uses water stones. The following information relates to Japanese stones and their associated grit.
The three typical grades are rough stones, medium stones, and finishing stones.

  • Rough stones (grit #80 to #320)Rough stones are used to initially sharpen a blade or to re-grind a chipped blade.
  • Medium stones (grit #400 to #2000)Medium stones are used for ordinary sharpening of a blade.
  • Finishing stones (grit #3000 and up)Finishing stones (grit #3000 and up) are used to remove minor scratches and burrs formed during ordinary sharpening, and to finish the edge.

A medium stone (around grit #1000) is generally the first stone to obtain for re-sharpening. Grit #400 is nearly a rough stone and grit #200 is nearly a finishing stone. Sharpening is quick with #400, but you can lose too much blade. Fine sharpening is possible with #2000, but it will take time. Grit #1000 is the intermediate option.

Whetstones (Sharpening Stones)

How to Sharpen

Stropping with Newspaper (approximately once a week) Note: Place an old newspaper on your workspace

  • 1Hold the knife firmly in your dominant hand. Orient the knife blade horizontally above the newspaper. Move the knife back and forth in a wiping motion with the blade gently against the newspaper. Repeat the wiping motion.
  • 2After stropping is finished, wash away any newsprint adhered to the blade. Test sharpness by slicing the same newspaper.

Sharpening with Medium Stone (restoring sharpness further)Note: Obtain a medium stone (around grit #1000), moistened towel or cloth, newspaper, and dishwashing sponge.

  • 1Soak the water stone for 10 to 15 minutes in water.
  • 2Place the moistened towel or cloth beneath the stone, with its shorter side oriented squarely in front of you. The stone should not slide around.
  • 3Hold the knife firmly by the handle with the thumb near the choil (corner of the blade at the heel) and index finger on the spine. The knife should cross the stone at a consistent angle of about 45 degrees with the edge facing toward you. Place the blade’s edge against the stone at approximately 15 degrees, by holding the knife’s spine off the stone by a height of two coins.
  • 4Place two fingers from your other hand near the edge and sharpen by pushing forward, down the length of the stone, and pulling back. Apply steady pressure to sharpen when pushing forward and release pressure when pulling back to the starting position, but keep the edge in contact with the stone. Start from the heel and move the knife by section to sharpen the entire length of the blade.
  • 5Evenly sharpen across the entire blade to the tip by about three separate sections. Move the two fingers near the edge each time to be at the center of the section being sharpened. Keep the slurry that forms on the worked stone; the slurry supports smooth sharpening.
  • 6Check the burr forming on the edge. The burr is shaved metal of the edge peeling to the other side and catches lightly on the fingertip. Wash off the slurry before checking with a moist sponge. Gently run the fingertip from the side down to the edge. DO NOT run a finger along the edge, which may cause a cut finger. (Uniform burring across the blade from choil to tip is important. A hair’s width is sufficient.)
  • 7Sharpen the other face. Turn the knife over with the thumb at the spine and index finger near the edge. The edge should be away from you and the blade should cross the stone at the same angle. Lift the spine off the stone at approximately 15 degrees (two coins). Push forward and pull back again, section by section, with two fingers of the other hand near the edge. To avoid the handle striking against the stone while sharpening the section near the choil, hold the knife square to the stone. Steady the sharpening angle by additionally placing the thumb of the other hand near the edge. Check for burring along the entire edge.
  • 8Remove the burr by stropping with newspaper. At the same angle as sharpening (15 degrees), place the knife’s edge against a spread newspaper, firmly wipe the edge, and lightly roll the knife as you lift the edge. Repeat this wiping motion on the same face several times to rub the edge against the newspaper and remove the burr. Perform the same step on the other face. Check for any remaining burr by lightly feeling the edge. BE CAREFUL not to cut your fingertip.
  • 9Wash away any newsprint adhered to the blade with water. Test sharpness by slicing with the same newspaper.