Ryusen Hamono Gurenhiryu 2 Pc combo

For more information on the knives included, click the links below :

Ryusen Hamono Gurenhiryu Bunka 175 mm

Ryusen Hamono Gurenhiryu Gyuto 210 mm

Ryusen Hamono

Ryusen Hamono is another fantastic maker working out of their shop in Echizen City, Fukui Prefecture, Japan. 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 chefs 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…

“Blade made of new material “SPG STRIX” that enables the highest level of sharpness.
The blade is made of new material “SPG STRIX” that embodies traditional Japanese steel forging techniques. The new material “SPG STRIX” has the same workability and durability as conventional stainless steel powder steel, but has a hardening hardness of HRC65, the highest level of hardness of stainless steel blade steel. It exhibits optimal performance for knives, such as “best sharpness brought by high hardness,” “ease of sharpening and edge attachment like carbon steel,” and “excellent corrosion resistance and toughness.”
The beautiful blade shape reminiscent of the curve of a Japanese sword maintains an appropriate space between the handle and the cutting board, creating an innovative style that allows it to smoothly cut into ingredients with little force.
The shimmering pattern at the boundary between the blade and the handle is applied by hand by craftsmen one by one, and is inspired by flames (blazes) that express the maker’s passion for craftsmanship and the user’s passion for cooking.”

The Knife

The Bunka is a mid-sized, all-purpose knife that is compact, nimble, and handles many tasks. It’s a touch shorter than the Gyuto and Kiritsuke, making it easier to wield and less intimidating to use. The “reverse tanto” or “K-tip” gives the user more travel for their guide finger toward the tip of the knife, which is super handy for tasks that require precise tip work, like brunoise shallot or garlic. It’s great at slicing smaller proteins and flying through any mid-sized vegetable.

The Gyuto is the Japanese equivalent to a western style chefs knife and is the most versatile knife you can add to your kit, and the first knife we recommend to everyone. Whether you’re chopping vegetables, slicing proteins or anything in between the gyuto will get it done!

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.