Ryusen Hamono Bonten Nakiri 165 mm

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Product Information

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.

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