Rayden - Professional

Rayden:

Steel: 80CRV2

Blade Finish: Gun-Metal

HRC: 62+

Spine: Rounded

Cutting edge: 8.5”

Overall: 14.25"

Thickness at Ricasso: .133”

Handle: Teal dye stabilized 5A Hawaiian mango wood

The Rayden is a design I came up with to bridge the gap between Japanese and Western style chef blades. 

The 8.5 inch cutting edge is flat from heel to mid blade and mid blade to tip has much more belly. The best of both worlds for chopping, slicing and rocking. 

Due to tip being located lower to cutting edge -(K-tip) the distal tapper allows for thin tip perfect for intricate puncturing and piercing.  A perfect tool for professionals and home cooks alike. 

Available in AEB-L stainless steel or 80crv2 high carbon steel.

Available in Western or Japanese (WA) style handle. 

Care Advisement: This blade has carbon in the steel and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.