The Ryusen Super Gold line. This is an entry line from Ryusen which I personally recommend as a good first step entry point to the beautiful world of Japanese kitchen knives.
This line uses the powdered steel in sanmai (3-layer) construction: SG2 from Takefu steel, which is really a shining point. Heat treated to HRC 63, the knife is thin behind the edge, well made with high fit and finish. The SG2 is not hard to sharpen yet holds its edge for a very long time (compared to normal VG10).
At this price point, the Ryusen Super Gold line is hard to beat, and IMO slightly better value than the Blazen line.
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