Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm
Ryusen Hamono Bonten Nakiri 165 mm

Ryusen Hamono Bonten Nakiri 165 mm

Price
$414.95
Taxes and shipping calculated at checkout
In stock and ready for shipping

Pickup available at Etobicoke

Usually ready in 1 hour

Check availability at other stores
SPECIFICATIONS
Blade Length 165 mm
Total Length 310 mm
Steel VG-10 Stainless
Handle Quince
Ferrule Black Pakka wood
Rockwell 60
Height Spine to heel 46 mm
Width at Spine 2.6 mm
Weight 163 grams
Bevel  Double (50/50)


Ryusen Hamono

Ryusen Hamono is another fantastic maker working out of the Echizen City Area. 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 Bonten line from Ryusen Hamono is definitely one of their flashier lines, boasting a beautiful black damascus finish over a VG-10 core steel and Quince with Black Pakka wood handles featuring a beautiful blue spacer. Thin at both the spine and behind the edge, these knives perform well but aren't quite as thin as the Tangan-ryu or Blazen lines from Ryusen, still thin enough to have a great cutting feel, these knives are definitely less prone to chipping which makes them great for newer users.


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

      THE NAKIRI

      The Nakiri is designed for vegetable chopping. It has a flat profile (less curved blade) that helps the knife make consistent contact with the cutting board when using an up and down chopping motion, helping to avoid pesky accordions of stuck together ingredients. Any well rounded kit should contain a Nakiri, but if this is your first knife you might consider a Gyuto, Santoku or Bunka, as their pointed tips makes them more versatile.

      STEEL TYPE

      VG-10

      Likely the most widely used Japanese stainless steel, it provides great rust resistance, very good edge retention, and is relatively easy to sharpen. Because of how many companies use this steel to produce their knives, it can sometimes get a bad rep, but we have had nothing but positive experiences using and sharpening it. Knives made from this steel are generally a bit more affordable compared to those made from steels like R2 and ZDP189 while still offering fantastic performance and easy maintenance.

      Chemical Composition:
      C 0.95-1.05% | Cr 14.5-15.5% | Mo 0.9-1.2% | V 0.1-0.3% | Co 1.3-1.5%

      COMPOSITION

      STAINLESS STEEL

      LOW MAINTENANCE

      Stainless steel Japanese knives are made in a process called “Sanmai” or “Forge welding” where two softer layers of stainless steel are laminated around a harder core layer of stainless steel. All three of these layers are rust resistant and therefore are not susceptible to rust or discoloration. The softer outer layers of steel are used to make the knife more durable and flexible while the harder core layer is used to provide better edge retention to the blade.

      THE BLACKSMITH

      RYUSEN HAMONO

      Ryusen Hamono is a maker working out of Echizen City, Fukui Prefecture, Japan. They fully embrace the tradition of the region and take great pride in every step of the knife making process. They produce knives with both modern and traditional techniques, creating excellent finishes that are beautiful and comfortable to hold. Each blade is hand sharpened to be impeccable straight out of the box. Winners of numerous design awards and supporters of the Japanese national team at the Bocuse D'or, their knives are popular with professional chefs and home cooks alike.

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