Ryusen Blazen R2/SG2 Gyuto
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The Blazen is Ryuzen's Super Gold II line, hand forged and polished to perfection using SG2 powder steel as core. The knife blade and handle have superb quality look to it, and SG2 steel is heat treated to 63 Rockwell.
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 SG2 blades, superb polish and an overall fine quality look, the Ryusen Blazen offers quite an unmatched value for a SG2 knife at this price point.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Ryusen Hamono
- Model No.: BZ-104 / BZ102
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): R2/SG2
- Jigane (Cladding): Stainless Steel
- Hardness: 63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Length: 210mm (8.2") / 270mm (10.6")
- Blade Height (at heel): 45mm / 54mm
- Spine Thickness
- Above heel: 3.2mm / 3.0mm
- Middle: 1.9mm / 2.2mm
- Shape: Western shaped
- Material: Black Pakkawood
- Bolster: Stainless Steel
- Length: 117mm / 128mm
- Overall Length: 333mm / 400mm
- Weight: 196g (6.91oz) / 303g (10.68oz)
- Mark (Front): In Japanese Kanji "Blazen Ryu" (武礼禅 龍) ; "Super Gold II Japan"
- 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.