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