Ryusen Hamono Blazen Gyuto + Petty Combo
Ryusen Hamono Blazen Gyuto + Petty Combo

Ryusen Hamono Blazen Gyuto + Petty Combo

Sale price
$719.91
Regular price
$799.90
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$79.99 (10%)
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SPECIFICATIONS
For More information on either of these knives follow the links below:

Ryusen Hamono

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. 

From the Ryusen Hamono Website...
"— Massive presence and reliable sharpness —
The Super Gold II, made by a top-level manufacturing method achieved by the dramatic improvement of steelmaking technology, is adopted for the blade. This ultra-high-end cutting steel material—excellent in terms of the four major properties of hardness, tenacity, wear resistance and corrosion resistance—was forged using the traditional Echizen Uchihamono forging technique. The blade has an edge where ripple patterns as beautiful as those of Japanese swords stand out, and long-lasting sharpness and durability achieved by buffing it to the utmost limit. The Blazen Ryu is a series for professional use finished by artisans with painstaking attention to detail.


The Knife

The Blazen line from Ryusen Hamono have the same level of fit and finish you can expect on all of their knives, top notch! Where this line differentiates itself from their other lines is the incredibly thin grinds on these knives. While they lean more towards the delicate side of things, they put performance first and are some of the best cutters in the shop. With a classic Ryusen contoured handle, R2 (SG2) stainless steel, and a gentle tsuchime to the hira of the blades, these understated knives are some of our favorites!

Petty knives are great for all the little things: Chopping shallots and garlic, mincing herbs and butchering small proteins. They function perfectly as a line knife as well as they're nimble, don't take up much space but can still accomplish a wide variety of tasks. This also makes them a great option for home cooks looking for something capable they can leave out on the counter all day.

The Gyuto is the Japanese equivalent to the standard western style chefs knife and is easily the most versatile knife shape available. It can be used to chop fruits and vegetables, slice meat and is even great at breaking down smaller fish. 

 

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.
    CARE INSTRUCTIONS

    Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

    • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
    • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
    • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
    • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
    • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
    • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
    SHIPPING & RETURNS

    All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

    We offer free shipping on orders within Canada over $150 CAD and free shipping on orders to the US over $200 USD.

    Curbside pick-up is available at both our Hamilton and Etobicoke locations.

    To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

    More questions? Check out our shipping policy, our return policy, or reach out to us directly.

    KNIFE SHAPE

    STEEL TYPE

    R2 (SG2)

    R2 and SG2 are technically different steel types, but are so similar we and many other retailers lump them into the same category. They are what’s known as a “quick powdered” stainless tool steel with incredible edge retention and corrosion resistance. Their one drawback is that their hardness can make them difficult to sharpen. It is not a steel we would recommend for those planning to thin and polish the bevels of their knives unless they are equipped with the proper tools (you will need a low grit stone in the #200 grit range).

    Chemical Composition:
    C 1.25-1.45% | Cr 14.0-16.0% | Mo 2.3-3.3% | V 1.8-2.2%

    COMPOSITION

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