Ryusen Hamono Gurenhiryu Sujihiki 260 mm
| Blade Length | mm |
| Total Length | mm |
| Steel | SPG STRIX |
| Handle | Stabilized Poplar |
| Ferrule | N/A |
| Rockwell | 65 |
| Height Spine to heel | mm |
| Width at Spine | mm |
| Weight | grams |
| Bevel | Double (50/50) |
Ryusen Hamono
Ryusen Hamono is another fantastic maker working out of the Echizen City area in 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...
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 word "Sujihiki" translates to "flesh slicer". The long, slender blade allows the user to make long drawing strokes, which makes it incredibly adept at slicing and reduces the amount of sawing needed to get through ingredients. They are most commonly in the 240 mm (10 inches) to 300 mm (12 inches) range. The Sujihiki has a very specific use case, so if you're looking for a knife that is capable of slicing and chopping vegetables, we would recommend a Gyuto or Kiritsuke.
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.
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Ryusen Hamono Gurenhiryu Sujihiki 260 mm
Ryusen Hamono Gurenhiryu Sujihiki 260 mm
| Blade Length | mm |
| Total Length | mm |
| Steel | SPG STRIX |
| Handle | Stabilized Poplar |
| Ferrule | N/A |
| Rockwell | 65 |
| Height Spine to heel | mm |
| Width at Spine | mm |
| Weight | grams |
| Bevel | Double (50/50) |
Ryusen Hamono
Ryusen Hamono is another fantastic maker working out of the Echizen City area in 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...
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 word "Sujihiki" translates to "flesh slicer". The long, slender blade allows the user to make long drawing strokes, which makes it incredibly adept at slicing and reduces the amount of sawing needed to get through ingredients. They are most commonly in the 240 mm (10 inches) to 300 mm (12 inches) range. The Sujihiki has a very specific use case, so if you're looking for a knife that is capable of slicing and chopping vegetables, we would recommend a Gyuto or Kiritsuke.
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.
Original: $1,264.79
-65%$1,264.79
$442.68Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
| Blade Length | mm |
| Total Length | mm |
| Steel | SPG STRIX |
| Handle | Stabilized Poplar |
| Ferrule | N/A |
| Rockwell | 65 |
| Height Spine to heel | mm |
| Width at Spine | mm |
| Weight | grams |
| Bevel | Double (50/50) |
Ryusen Hamono
Ryusen Hamono is another fantastic maker working out of the Echizen City area in 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...
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 word "Sujihiki" translates to "flesh slicer". The long, slender blade allows the user to make long drawing strokes, which makes it incredibly adept at slicing and reduces the amount of sawing needed to get through ingredients. They are most commonly in the 240 mm (10 inches) to 300 mm (12 inches) range. The Sujihiki has a very specific use case, so if you're looking for a knife that is capable of slicing and chopping vegetables, we would recommend a Gyuto or Kiritsuke.
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.
