|Blade Length||240 mm|
|Total Length||378 mm|
|Height Spine to heel||38 mm|
|Width at Spine||2 mm|
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.
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.