ABOUT THIS PRODUCT: Ryusen Hamono Bonten Nakiri 165 mm
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Blade Length
165 mm
Total Length
310 mm
Steel
VG-10 Stainless
Handle
Wenge
Ferrule
Black Pakka wood
Rockwell
60
Height Spine to heel
47 mm
Width at Spine
2 mm
Weight
166 grams
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.
Takefu Knife Village
The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse.
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 wenge handles with black pakkawood ferrules. 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.
Not to be confused with a heavy meat cleaver meant to smash its way through bones, the Nakiri is thin and light, meant for veg prep. The tall blade and flat profile give it great board contact lending itself to a chopping or push/pull cutting style, though it is gently rounded at the tip meaning you can rock over smaller ingredients as well.
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.
Amazing knife. Long time Ryusen owner and this is the perfect addition to my collection. Extremely sharp and the quality is exactly what you would expect from this blacksmith. Their knives make cooking a joy
George R.
Amazing knife. Long time Ryusen owner and this is the perfect addition to my collection. Extremely sharp and the quality is exactly what you would expect from this blacksmith. Their knives make cooking a joy
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