Gesshin 250mm Bread Knife

We are very excited to bring you knives from Ashi Hamono. Ashi Hamono produces their knives entirely in-house. From the blade to the handle, they do it all. Their knives are very well finished, beautiful to look at, and have very good geometry. When you hold these knives in your hand, you can really see and feel the attention to detail that Ashi gives to every knife.

Ashi refers to this set as the “With Mother” set. They designed these knives to be very unintimidating and easy to use. Ashi hopes to encourage families to cook together in the home and hopes that this set will inspire people to do so. The 130mm and 170mm sized knives are very comfortable sizes for many home cooks. The shape of the blade is similar to the santoku knives that have become so popular recently. This set can be great for home cooks looking for easy to use and unintimidating knives, or for pros looking for a few comfortable line knives for cramped quarters. Don’t let the name of the set throw you off… these are high-performance knives for home cooks and pros alike. These knives are hardened to 58 HRC.

The Blazen series features an SG2 core (a powdered stainless steel), clad in softer stainless steel. A long time ago, when I was still cooking professionally, Blazen was one of my first serious Japanese knives. Even back then, they were known for exceptional edge retention and a great distal taper. Since that time, they have gotten better. When visiting Echizen on one of our Japan trips, we met with Ryusen Hamono, the maker of Blazen knives. Their commitment to excellence in grind quality, fit and finish, and consistency in each line they made was most impressive. Likewise, it was clear they took great care and pride in each step of the knife making process, which they do entirely in-house. From the forging to the heat treating to the product design and packaging, they had smart, well thought out processes in place. Ryusen used to be one of the most popular OEM makers in Japan, as they had an excellent reputation for the knives they produced. More recently, the have stopped all OEM work to focus on their own brand. With this shift in philosophy, they have redoubled efforts to constantly make improvements to their various series (profiles, grinds, fit and finish, forging, heat treating, etc.). This is extremely apparent in their most recent offerings. They have done an excellent job at both researching on their own, as well as eliciting in depth feedback from professional chefs and customers. Their business philosophy is such that they are open to new and better ways of doing things at every step of the way. We are proud to be Ryusen's sole official dealership for the Americas.

The Blazen series has a decently tall blade height, a very thin tip, is thin behind the edge, but has some weight to it, due to the spine to edge and distal tapers. They cut rather well and have amazingly good edge retention. While the steel is hard, the heat treatment method they are using works extremely well and creates an edge that sharpens easily and takes a very nice edge. The spine and choil are polished, and the level of polish on the handle and bolster is indicative of the level of care that goes into each knife. Also, every Blazen knife comes with a black saya, featuring magnets internally to help keep the saya in place, with or without a pin.

 The Bontenunryu series features a VG-10 core, clad in stainless Damascus steel. A long time ago, when I was still cooking professionally, I used knives from Ryusen. Ryusen used to be one of the most popular OEM makers in Japan, as they had an excellent reputation for the knives they produced. More recently, the have stopped all OEM work to focus on their own brand. With this shift in philosophy, they have redoubled efforts to constantly make improvements to their various series (profiles, grinds, fit and finish, forging, heat treating, etc.). This is extremely apparent in their most recent offerings. They have done an excellent job at both researching on their own, as well as eliciting in-depth feedback from professional chefs and customers. Their business philosophy is such that they are open to new and better ways of doing things at every step of the way. When visiting Echizen on one of our Japan trips, we met with Ryusen Hamono, the maker of Blazen knives. Their commitment to excellence in grind quality, fit and finish, and consistency in each line they made was most impressive. Likewise, it was clear they took great care and pride in each step of the knife making process, which they do entirely in-house. From the forging to the heat treating to the product design and packaging, they had smart, well thought out processes in place. We are proud to be Ryusen's sole official dealership for the Americas.

The Bontenunryu series is a medium weight western handled series.  While they aren’t super lightweight in hand, they aren’t heavy… they have a great in-hand feel. The Damascus cladding very elegant, and the fit and finish on the blade is very nice. The western style handles are also extremely well finished. The knives have nice distal taper and are ground quite thin at and behind the edge, with a medium thickness along the spine (by no means thick). The VG-10 core is exceptionally well heat treated, as they use molten salt baths in the process, which we agree is an excellent way to go about heat treating this steel. This series also comes with a black wood saya.

 The Bontenunryu series features a VG-10 core, clad in stainless Damascus steel. A long time ago, when I was still cooking professionally, I used knives from Ryusen. Ryusen used to be one of the most popular OEM makers in Japan, as they had an excellent reputation for the knives they produced. More recently, the have stopped all OEM work to focus on their own brand. With this shift in philosophy, they have redoubled efforts to constantly make improvements to their various series (profiles, grinds, fit and finish, forging, heat treating, etc.). This is extremely apparent in their most recent offerings. They have done an excellent job at both researching on their own, as well as eliciting in-depth feedback from professional chefs and customers. Their business philosophy is such that they are open to new and better ways of doing things at every step of the way. When visiting Echizen on one of our Japan trips, we met with Ryusen Hamono, the maker of Blazen knives. Their commitment to excellence in grind quality, fit and finish, and consistency in each line they made was most impressive. Likewise, it was clear they took great care and pride in each step of the knife making process, which they do entirely in-house. From the forging to the heat treating to the product design and packaging, they had smart, well thought out processes in place. We are proud to be Ryusen's sole official dealership for the Americas.

The Bontenunryu series is a medium weight western handled series.  While they aren’t super lightweight in hand, they aren’t heavy… they have a great in-hand feel. The Damascus cladding very elegant, and the fit and finish on the blade is very nice. The western style handles are also extremely well finished. The knives have nice distal taper and are ground quite thin at and behind the edge, with a medium thickness along the spine (by no means thick). The VG-10 core is exceptionally well heat treated, as they use molten salt baths in the process, which we agree is an excellent way to go about heat treating this steel. This series also comes with a black wood saya.