| Blade Length |
175 mm |
| Total Length |
315 mm |
| Steel |
VG-10 Stainless |
| Handle |
Quince
|
| Ferrule |
Black Pakka Wood
|
| Rockwell |
60 |
| Height Spine to heel |
46 mm |
| Width at Spine |
2.5 mm |
| Weight |
131 grams |
| Bevel |
Double (50/50) |
The Blacksmith
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.
The Knife
From the Ryusen Hamono Website...
"— Dignified professional series —
The blade consists of VG-10, a high-end cutting steel material made by adding a rare metal vanadium cobalt to high-quality molybdenum steel, sandwiched between two sheets of 63-layer nickel Damascus, and was carefully forged individually by artisans, pursuing steel density and supreme sharpness. It is easy to sharpen and has excellent maintainability.
Furthermore, the blade has an ultimately beautiful shine and elegant ripple patterns, achieved by a special surface treatment technique original to Ryusen and a delicate manual buffing method. The beautiful ripple patterns on the blade surfaces are a proof of manual buffing, which are one of a kind. This is a professional fine product whose perfect sharpness and beauty created by our artisans allow users to feel their expertise."
The Shape
Santoku translates to three virtues. Meat, fish, and vegetables, or slicing, dicing, and chopping. No matter what way you look at it, it implies the versatility of the knife. While you sacrifice some of the slicing capability of a larger gyuto, don't be fooled by its size, the santoku can get 99% of your kitchen tasks done without breaking a sweat, which is probably why its the most popular shape in Japanese home kitchens.
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.
- 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.
