Bonten Unryu being the signature line of Ryusen, is a showcase of pinnacle of VG10 knife making. With 63-layers Damascus cladding on VG10, a steel type Ryusen has mastered so well in term of heat treating and finish, this knife has a very high standard of polish and superb quality look to it.
These knives are medium weight with great handling. Out of all knives Ryky tested so far, Ryusen actually makes the best western styled handle out of all the larger knife makers. With these hand forged VG10 blades, superb polish of 63 layer Damascus and an overall fine quality look, the Ryusen Bonten Unryu offers quite an unmatched value at this price point.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Ryusen Hamono
- Model No.: BU-102
- 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
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Kyomen (Mirror)
- Blade Length: 270mm (10.6")
- Blade Height (at heel): 54mm
- Spine Thickness
- Above heel: 2.9mm
- Middle: 1.8mm
- Shape: Western shaped
- Material: Black Pakkawood
- Bolster: Stainless Steel
- Length: 128mm
- Overall Length: 403mm
- Weight: 290g (10.22oz)
- Engraved mark (Front): In Japanese Kanji "Bonten Unryu" (梵天 雲龍)
- Mark (Back): "Ryusen 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.