Ryusen Tanganryu VG10 Stainless 33-Layer Damascus Gyuto 210/240mm
Tsuchime Hammered & Mirror-Polished Blade, Double-Bevel Edge,
Warranty Card with Individual Serial Number Included.


※ This product is shipped as a finished knife with the handle attached and includes a warranty card with an individual serial number.


[About VG10 Stainless Steel]

VG10 is a premium Japanese stainless steel developed specifically for kitchen knives. It has a relatively high carbon content along with chromium, molybdenum, vanadium and cobalt, giving it a fine grain structure, strong edge retention and good resistance to rust and staining. When properly heat-treated, VG10 can reach high hardness while still being tough enough for daily kitchen work, so it takes a very sharp edge and holds it well without being overly difficult to sharpen. For this balance of sharpness, durability and ease of maintenance, VG10 is widely used by Japanese makers for professional- and enthusiast-grade knives.


[About Ryusen Hamono]

Ryusen Hamono is a family-run maker from Echizen, Fukui, carrying on 700 years of Echizen forged cutlery while operating as a modern factory brand. Founded by the Masutani family, the company grew from attaching blades to handles into an integrated workshop that now handles forging, grinding and finishing in-house. Their knives helped popularise stainless and multi-layer blades for home and professional use, and are known for combining high cutting performance with refined Damascus patterns and ergonomic handles.

Ryusen has received multiple Japanese Good Design Awards and is trusted by chefs worldwide. Even with modern steels like VG10 and powder steel, they keep a strong focus on hand work—fine grinding, hand-buffing and careful fit-and-finish—so each knife feels precise, comfortable, and ready for demanding kitchen use.


[About Ryusen Tanganryu]

Tanganryu is one of Ryusen’s flagship hammered Damascus series, designed to maximise both visual impact and sharpness. The blades use a VG10 stainless core, hardened to around 60–61 HRC, clad in multi-layer stainless Damascus and finished with a tsuchime hammered surface that helps food release cleanly from the blade.

Premium models are highly polished so the Damascus pattern stands out, paired with durable, well-contoured handles for a secure, comfortable grip during long shifts. Developed with input from professional chefs and honoured with a Good Design Award, Tanganryu is popular with both pros and serious home cooks who want a rust-resistant knife that still feels lively and elegant in use.


[Notes after Purchasing a Saya (Sheath)]

1. Avoid long-term storage inside the saya

Even if the blade is completely dry, keeping it sealed inside the saya for a long time can trap moisture and cause rust.

For long-term storage, please remove the knife from the saya.


2. Be careful not to scratch the blade when inserting it

To help minimize scratches, the opening on the inside of our saya is finished with a velvet lining.

However, scratches may still occur due to careless insertion or removal, so please keep this in mind when purchasing.

As this is considered a matter of normal use and handling, we may not be able to repair or compensate for scratches that occur during use.