ABOUT THIS PRODUCT: Ryusen Hamono Blazen Bunka 175 mm
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Blade Length
175 mm
Total Length
314 mm
Steel
SPG 2 (Super Gold 2) Stainless
Handle
Walnut
Ferrule
N/A
Rockwell
62
Height Spine to heel
46 mm
Width at Spine
2 mm
Weight
126 grams
Ryusen Hamono is another fantastic maker working out of the Takefu Knife village. They fully embrace the tradition of the region and take great pride in every step of the knife making process. They produce knives with excellent fit & finish, and sharpness that are absolutely beautiful to look at and hold. Winners of numerous design awards and supporters of the Japanese national team at the Bocuse D'or their knives are popular with professional chef's and home cooks alike.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
I considered a number of Bunka's and Santoku knives but really liked Gage's philosophy on why the Bunka makes the perfect Santoku. The sharp tip really has some advantages with over the Santoku and if you already have a Gyuto it makes a nice partner for finesse work with the of the knife. I had not been considering the Blazen Bunka and did not know anything about Ryusen. After doing some research on Ryusen, their history and their combination of hand work and exploration of cutting technology I became confident in Gage's recommendation of the Blazen. Now that I've had a chance to use it, it has exceeded my expectations. The handle with its compound transition toward the blade is very comfortable and allows for great control for intricate cutting work. the handle finish has a great seal and I don't see any ways for water to soak in and sell the wood. Sharpened beautifully, it glides through carrots, garlic and salmon. Cuts through sirloin for stir fry and creates perfectly thin slices. It's a fun knife to work with!
Gregory Y.
I have several Ryusen knives and found their edge-retention better than most knives of the same class/level. For daily use, I prefer the non-damascus knives since I see no need to pay premium prices for decorative effects which has little to do with the cutting ability. It's all about the quality of forging techniques more than anything else. This is why I pay more for Japanese knives as the value that handcrafting adds to the usability/durability of the knife supersedes the hype associated with the specialty steels, damascene surface treatments, etc. Note: I make a distinction between surface treatments and genuine Damascus steel made by skilled craftsmen - two different things altogether!
Cam N.
Amazing knife. Would definitely recommend!
Cort L.
I considered a number of Bunka's and Santoku knives but really liked Gage's philosophy on why the Bunka makes the perfect Santoku. The sharp tip really has some advantages with over the Santoku and if you already have a Gyuto it makes a nice partner for finesse work with the of the knife. I had not been considering the Blazen Bunka and did not know anything about Ryusen. After doing some research on Ryusen, their history and their combination of hand work and exploration of cutting technology I became confident in Gage's recommendation of the Blazen. Now that I've had a chance to use it, it has exceeded my expectations. The handle with its compound transition toward the blade is very comfortable and allows for great control for intricate cutting work. the handle finish has a great seal and I don't see any ways for water to soak in and sell the wood. Sharpened beautifully, it glides through carrots, garlic and salmon. Cuts through sirloin for stir fry and creates perfectly thin slices. It's a fun knife to work with!
Gregory Y.
I have several Ryusen knives and found their edge-retention better than most knives of the same class/level. For daily use, I prefer the non-damascus knives since I see no need to pay premium prices for decorative effects which has little to do with the cutting ability. It's all about the quality of forging techniques more than anything else. This is why I pay more for Japanese knives as the value that handcrafting adds to the usability/durability of the knife supersedes the hype associated with the specialty steels, damascene surface treatments, etc. Note: I make a distinction between surface treatments and genuine Damascus steel made by skilled craftsmen - two different things altogether!
