These beautifully crafted gyuto chef knives are made by the knife artisans of Ryusen Hamono in Echizen City Japan. Ryusen knives are known for the exquisite fit and finish they put on their knives, and their “out-of-the-box” sharpness is second to none. They also feature a 50/50 knife grind w/ symmetrical bevel design, which are great for left-handed and right-handed users, and makes sharpening on a whetstone, much easier.
By special request, these knives were made for Ryky, before Ryusen transitioned to the current “seamless bolster” design. Only 100 of these knives were made available. These 100 knives represent the ending of an era by one of Echizen’s most respected knife makers.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Ryusen Hamono
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): VG10
- Jigane (Cladding): Stainless Steel
- Hardness: 60-61 HRC
- Blade Length: 210mm (8.2")
- Blade Height (at heel): 45mm
- Spine Thickness
- Above heel: 2.0mm
- Middle: 1.9mm
- Shape: Western shaped
- Material: Black Pakkawood
- Bolster: Stainless Steel
- Length: 116mm
- Overall Length: 328mm
- Weight: 162g (5.71oz)
- Engraved mark (Front): "By Ryky Tran"
- Engraved mark (Back): "VG10 Made in Japan"
About Ryusen Hamono 龍泉刃物
Hitoshi Masutani, the father of Ryusen founder, gained his recognition as the best blade polisher in 1948, after working for 47 years polishing knives. His son Hiroshi Masutani founded Ryusen Hamono in 1953. Hiroshi worked for 67 years sharpening knives at the company he founded, until his death in 2016. He has made Ryusen Hamono one of the leading knife makers in Japan. Hiroshi and his sons (3rd generation Masutani), pushed the boundary of traditional knife making skills by inventing new thermal treatment, blade polishing, press and welding techniques in order to bring new possibilities to blades. Ryusen Hamono knives have won Good Design Awards and have been used by many top chefs in France.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.