Ryusen was first established in Echizen during the 50s, they quickly become known for their high quality professional knives. Unlike a lot of their rivals they tend to specialise in western handled knives. The Blazen range was one of the first sets of knives to use the SG2 powder steel to great acclaim.
SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
STEEL: SG2 or R2. These are modern powder steels and as the name suggested are formed from mixture of powdered elements heated and pressed together. This allows for very precise recipes to be followed. The steels themselves have the ability to be hardened to above 65 on the Rockwell scale giving them excellent edge retention. This does come at a slight cost in that them can be slightly difficult to sharpen.
FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.
LENGTH: 170mm in length.
MAKER: Ryusen - Echizen, Japan
BEST FOR: These are both thin behind the edge and sturdy in the hand, something most makers get wrong.
SAUNDERS SAYS: "Not high in the sexy department but blimey they cut well."
These knives are hand-forged so there may be slight variations in measurements and finishes.