Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm
Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm

Ryusen Hamono Tangan-ryu Micarta Sujihiki 240 mm

Price
$489.95
Taxes and shipping calculated at checkout
In stock and ready for shipping

Pickup available at Etobicoke

Usually ready in 1 hour

Check availability at other stores
SPECIFICATIONS
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
Bevel  Double (50/50)
Ryusen Hamono

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. 

From the Ryusen Hamono Website...

— Hammered Damascus kitchen knife pursuing glittering beauty and sharpness to an absolute maximum —
Hammered Damascus steel carefully polished by artisans is used. A high-end steel material VG-10 is used as the core (steel), which is sandwiched by 33-layer Damascus steel made by laminating and forging alternate soft and hard stainless steel sheets, achieving long-lasting sharpness. The beautiful hammered surface asperities create an air layer between the food and the blade, making the cut pieces easy to separate from the blade.
In creating the Tangan RYU Premium Series, we studied the grip, the weight balance and other factors while assuming various methods of food preparation based on opinions from professional cooks to make improvements into details. These improvements and careful handwork by artisans finally brought about a kitchen knife that alleviates users’ fatigue or pain even during extended periods of use, providing dramatically improved usability. Try this beautiful high-class model that features excellent sharpness, resistance to rust, durability and practicality.
[Product receiving the Good Design Award in 2016]


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 meant for all things slicing. The long slender blade allows the user to perform nice long strokes and avoid sawing through proteins which leads to perfect, thin slices and no more tearing. Carving roasts, slicing brisket, thinly slicing fish are all within its grasp.

 

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.
      CARE INSTRUCTIONS

      Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

      • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
      • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
      • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
      • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
      • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
      • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
      SHIPPING & RETURNS

      All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

      We offer free shipping on orders within Canada over $150 CAD and free shipping on orders to the US over $200 USD.

      Curbside pick-up is available at both our Hamilton and Etobicoke locations.

      To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

      More questions? Check out our shipping policy, our return policy, or reach out to us directly.

      KNIFE SHAPE

      STEEL TYPE

      VG-10

      Likely the most widely used Japanese stainless steel, it provides great rust resistance, very good edge retention, and is relatively easy to sharpen. Because of how many companies use this steel to produce their knives, it can sometimes get a bad rep, but we have had nothing but positive experiences using and sharpening it. Knives made from this steel are generally a bit more affordable compared to those made from steels like R2 and ZDP189 while still offering fantastic performance and easy maintenance.

      Chemical Composition:
      C 0.95-1.05% | Cr 14.5-15.5% | Mo 0.9-1.2% | V 0.1-0.3% | Co 1.3-1.5%

      COMPOSITION

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