The I.O. Shen MSH Ryoba is a chef’s knife which specialises in the preparation/filleting of fish and carving of meat. Serrations at the heel of the blade can be used on poultry and fish bones.
"I designed the Ryoba to specialise in filleting fish and carving meat. The serrations give it strength at the base to tackle bones. For me, it’s a perfect all rounder." Designed by 2 Michelin Starred Chef Daniel Clifford.
This is a superb knife that has an outer layer of softer, protective steel (Rockwell10°) around the central core of HRC62 steel (Rockwell 62°). The hard, central layer forms the razor sharp edge of your cutting blade.
You will definitely be drawn to the distinctive Tai Tang pattern in the handle but the true difference is in the triple layer technology applied to the quality Japanese stainless steel blade which actually improves cutting performance. With a full tang and well weighted handle it is perfectly balanced and the cutting edge is individually sharpened to a 15 degree angle.
For many years, knife manufacturers have been trying to use increasingly harder steel to achieve the ultimate cutting edge. The hardness of stainless steel is measured on the Rockwell Scale, with 62° being the highest grade commercially available. However, the brittleness of such hard steel has always been a limiting factor.
I.O. Shen has overcome this problem by using an inner core of super hard Rockwell 62° steel protected by two layers of softer, shock absorbing Rockwell 10° stainless steel on the outside to produce the ultimate cutting edge. They call this Triplex Steel Technology.
All of the knives in the I.O. Shen Mastergrade range use the very latest technology to construct blades which are not only amazingly sharp but which will also retain their edge for a phenomenal amount of time. They have been hand sharpened to a 15° angle, which allows for wonderful slicing and portion control.
The unique handle design distinguishes I.O. Shen Mastergrade knives from all others. It is an essential factor in achieving balance and stability. The Tai Tang is not simply an embellishment, it is an integral part of the handle.
The handles are produced from a synthetic material called ebonite which is both durable and heat resistant, although dishwasher cleaning is not recommended.
I.O.Shen have mastered manufacturing techniques that enable them to produce a superior knife that is popular with professionals. The distinctive and attractive design sets them apart from many other ranges. The range won the Excellence in Housewares award 2007.