Ryusen Hamono Blazen Nakiri 165 mm

Price
$290
Taxes and shipping calculated at checkout
Only 1 left in stock!

Product Information

Blade Length 165 mm
Total Length 308 mm
Steel SPG 2 (Super Gold 2) Stainless
Handle Walnut
Ferrule N/A
Rockwell 62
Height Spine to heel 47 mm
Width at Spine 2 mm
Weight 136 grams
Bevel  Double (50/50)
Ryusen Hamono

Ryusen Hamono is another fantastic maker working out of Echizen City. 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!

The Nakiri is not to be confused with a heavy meat cleaver, used to smash its way through bones, but instead is thin and light and meant to fly through veg prep. The flat profile of these blades gives great board contact which lends itself to a chopping or push/pull cutting motion, however you can still rock over smaller ingredients with ease with a nakiri. 


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.


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