Mastering the flow of cooking.
RYU is built around a VG10 cutting core wrapped in a full Damascus pattern. The wavy lines on the blade aren't decorative. They're the trace of the folding process that makes the steel both hold an edge longer and behave a little more forgivingly under stress.
The line is built for cooks who think of cooking as an art form rather than a chore. Whether you're finely dicing herbs or breaking down a chicken, RYU is designed to make the prep feel like part of the meal.
It's also the line we most often ship as a gift. Wedding presents. Milestone birthdays. The complete kitchen given by someone who pays attention.
Walk into the workshop
Seki. Where every RYU blade begins.
Producing a matched set means the three blades come from the same hands, in the same week, with the same standard.
The materials
VG10 stainless with a slightly refined grind.
VG10 core, 33-layer Damascus
A VG10 cutting core wrapped in 33 folded layers of steel. The pattern is the visible trace of the folding process. Functional and aesthetic at the same time. The pattern is unique to every blade. HRC 62.
The Oishya handle: maple burl, copper, bog oak
The same construction across every Oishya line. A stabilised maple burl body. A 5,000-year-old bog oak ferrule, known as the kakumaki. A hand-fitted copper ring between them. Octagonal profile.
Shop the RYU line
Five knives. Two sets. One complete kitchen.
from 325 €
Specifications
What's inside every RYU knife.
Blade
Handle & finish
A note on care
Hand wash and dry immediately. Wooden cutting boards only. Sharpen on a 1000/6000 whetstone three or four times a year. The full method lives in Knife School.
