Nabana no Sato
At the Bocuse d'Or (the Concours mondial de la cuisine, World Cooking Contest) held in January 2013 in France, the 3rd prize was awarded, for the first time, to a Japanese chef. The judges were not only impressed by his cooking, but also by the amazingly sharp steak knives that the chef had brought with him from Japan. Some of the judges loved the knives so much that they ended up taking them home. The steak knives in question were those of Ryusen Hamono.
Ryusen Hamono steak knives are handmade by craftsmen using the traditional Echizen Uchihamono knife-making technology, involving 38 processes, which dates back 700 years. A unique method is used to temper 70 layers of Damascus steel which is then sharpened to result in a blade with an unparalleled sharpness and never before seen radical wave pattern. The astounding and incomparable sharpness and the beauty of these knives is the embodiment of every chef's dream steak knife and the skill of Japanese products.
Ryusen Hamono steak knives slice through any ingredient without affecting the shape of the ingredient by lightly drawing into the flesh, and is the perfect partner that enhances the flavor of any dish.
It is an 8-minute drive from Oshio Station (on the JR Hokuriku Main Line) to the Ryusen Hamano Head Office.