Ryusen Tanganryu series are designed for both professional chef and homecook, a top line of Ryusen and completely handmade in Echisen prefecture in Japan.
The 2017 ‘TG’ edition has won a “Good design award” for the handle, specially designed for optimal grip, feeling and balance.
In collaboration with Chef Thomas Buhner from restaurant La Vie, this special edition Mikan (madarin ) series has a handle made of orange micarta, which is a cotton mixed with a special glue paste and under high pressure compressed together.
Micarta is long lasting, will not get slippery and can withstand high temperatures.
The blade is handforged a 63 layers of stainless steel, with a special Japanese VG10 core. The outside is mirror polished and hammered. Hammered patterns create a layer of air between ingredients and the knife to prevent food from sticking to the blade.
All TG knives are finished and handsharpenend according to Ryusen’s high standards of expertise.