• Ryusen Blazen Knife Set from Ryusen
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Ensemble de couteaux Ryusen Blazen

Ensemble de couteaux Ryusen Blazen

$1,359.00 CAD
$1,510.00 CAD $1,359.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
If you need knives that stay sharp, razor sharp even, for a long time, these are it. Complemented by a tapered Canadian walnut handle, these blades are for those who want outstanding fit & finish.

Owned & Operated in Canada Ships from Calgary
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À propos de Ryusen Blazen Ryu - Parmi tous les fabricants qui conçoivent actuellement des lames au Japon, Ryusen produit certains des couteaux de cuisine les plus nets, les plus cohérents et les plus confortables que j'aie jamais manipulés. Fondée en 1948, Ryusen a commencé à produire des lames en acier inoxydable de haute qualité bien avant les autres acteurs de l'industrie, en travaillant en étroite collaboration avec des entreprises comme Takefu Special Steel dès les années 1970.

J'ai déjà eu l'occasion de comparer les couteaux de cuisine à des voitures de sport à plusieurs reprises, et c'est exactement le genre de couteau dont je parle lorsque je fais cette comparaison : élégant, impressionnant et incroyablement agréable à utiliser. Le manche est effilé pour s'adapter parfaitement à votre main, faisant du couteau une extension de celle-ci.

Lorsque vous l'utilisez, il est extrêmement tranchant grâce à un noyau en acier SG2 super dur, de sorte que le fil de la lame, aussi fin qu'un rasoir, traverse sans effort tous les ingrédients que vous lui présentez. Il est en fait difficile de poser ce couteau et de passer à la tâche suivante.

Whats included

Le Kiritsuke, le Kengata et le Bunka, souvent plus petit, sont des couteaux de chef plus redoutables.

Comme un santoku, mais en mode plus rock and roll.

Ce couteau japonais à légumes est en passe de devenir un incontournable des cuisines occidentales.

Pour les petits travaux, ou si vous préférez un couteau plus compact.

Shape Knife Set
Maintenance Level
Steel Type SG2/R2 High Speed Powder Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche wa (japonais) - Octogone Érable canadien
Knife Line Ryusen Blazen
Brand Ryusen
Made in Echizen, Fukui, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: ph-44341587607726

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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