ABOUT THIS PRODUCT: Ryusen Hamono Tanganryu Sujihiki 240 mm
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Blade Length
240 mm
Total Length
378 mm
Steel
VG-10 Stainless
Handle
Micarta
Ferrule
Welded Steel
Rockwell
60
Height Spine to heel
38 mm
Width at Spine
2 mm
Weight
194 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 Tanganryu line features gorgeous black mircata handles with a full welded stainless steel tang, and ferrule where these knives balance. This balance point is more typical of European style cutlery so if you're interested in Japanese steel with a French/German feel these are a great option. Equally beautiful is the Tsuchime finish and Damascus pattern made from VG-10 stainless steel providing easy maintenance. The fit and finish is as close to perfect as we've seen and no detail has been overlooked, including the packaging for those who appreciate a nice knife box! ;)
The Sujihiki is a shape designed specifically for slicing raw fish and other proteins. It has a long, slender blade allowing the user to perform long strokes while slicing thereby avoiding the sawing motion that will rip and shred apart your delicate meat. It is the best option for slicing but it's very specific to this task and isn't good for many other tasks.
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.
