| Blade Length |
135 mm |
| Total Length |
255 mm |
| Steel |
R2(SG2) Stainless
|
| Handle |
Stabilized Poplar |
| Ferrule |
N/A |
| Rockwell |
61-62 |
| Height Spine to heel |
26 mm |
| Width at Spine |
1.66mm |
| Weight |
75 grams |
| Bevel |
Double (50/50) |
The Blacksmith
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.
Ryusen Hamono works primarily with SG2/R2, a high powder stainless steel that is very hard and grinds super thin behind the edge. The blades generally have a shorter blade height, which makes them great for precise slicing tasks. Their profiles vary quite a bit, from aggressive sweeping k-tips to more traditional yet modern gyuto shapes. The blades are very consistent, as they employ both modern and traditional techniques, each blade is hand sharpened and impeccably sharp out of the box. Every handle has a unique pattern, particularly the Blazen line, which has a distinctly comfortable taper, compared to the Tanganryu line, which is a hybrid western micarta handle, also with a smooth finish.
From the Ryusen Hamono website...
～ High grade model that pursues brilliant beauty and sharpness ～
Among the many series of Ryusen knives, the "Oukokuryu" series was created with the aim of being the highest grade.
The cutting edge is made of ultra-high-grade stainless steel "Super Gold 2" made by powder metallurgy, and the sharpness pursued to the limit achieves high sustainability and durability.
In addition, 99 layers of nickel damascus base metal are hammered by skilled craftsmen to create a unique damascus pattern, resulting in a blade with unprecedented depth and beauty.
The handle is made of stabilized wood that uses "poplar", which has a beautiful heathered grain and knobs. Stabilized wood is a stable material that is resistant to water and temperature changes by infiltrating resin into wood and hardening it. A handle with a presence that makes the finest blade stand out.
"Oukokuryu Series" A top-class model that thoroughly pursues aesthetics and quality and incorporates the spirit of the craftsmen.
The best quality will deliver even more gorgeous moments.
The Knife
The petty is the Japanese equivalent of the western style paring knife. They're usually a little longer and I could never go back after using one. The idea is all the on board work is done with your gyuto or chef knife and everything in hand is done with the petty. Not limited to capping strawberries, peeling, turning, or coring veggies, and smaller butchery tasks like chicken, small fish, or deboning a pork shoulder.
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.
