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

Ryujin Brand

Explore the Six Master Artistries of Bladework

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

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• 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

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• 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

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• 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)

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• 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

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• 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

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• 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

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)

  

  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 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 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 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 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.

Caring for Ryujin Knives

Inquiries/Manufacturer:

TEL0256-63-2895