ABOUT THIS PRODUCT: Ryusen Hamono Fukaku-ryu Gyuto 240 mm
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Blade Length
240 mm
Total Length
395 mm
Steel
ATS314 Stainless
Handle
Maple
Ferrule
N/A
Rockwell
61
Height Spine to heel
46 mm
Width at Spine
2 mm
Weight
176 grams
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...
"— Fine product with the warmth of natural wood, functionality and grace — This Japanese modern kitchen knife combining a blade where beautiful patterns stand out with a Japanese-style octagonal handle is also a popular model in overseas countries. High-quality ATS314 steel, which provides amazing sharpness and is commonly used for knives, barber/hairdressing scissors and other cutting tools, is used for the blade core. The blade is made of this core ATS314 steel and 63-layer stainless steel sandwiching the core, and was forged with the traditional Ryusen forging technique. It is a top-end blade achieving long-lasting sharpness and an elegant design. The octagonal Japanese-style handle is made of curly maple, characterized by its natural color tone, providing a gentle texture and grip. Octagonal handles have long been popular not only because the number eight is considered lucky in Japan, but also they are easy to grip. The elegant and warm feel and design provided by the natural wood come to fit the user's hand neatly with long use. Since this is a refined kitchen knife with long-lasting excellent sharpness, beauty and ease of use, it is perfect not only for everyday cooking, but also as a gift for your close friends."
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.
