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Tetsujin

Tetsujin Blue #2 Kasumi Sujihiki 270mm Taihei Rosewood Handle

Regular price
€475,00 EUR
Regular price
Sale price
€475,00 EUR
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Description

Tetsujin is the brand name for knives made by blacksmith Toru Tamura and sharpener Naohito Myojin. Two highly skilled perfectionist craftsmen and both some of the finest artisans of their generation. Tomura Sans blue steel has a hardness of around 63-64 HRC, very resilient to chipping and easy to touch up and with excellent edge retention.
Silver steel is the newest edition to the Tetsujin range. High hardness (63+) with superb sharpening ability and edge formation. The Silver steel series features two different finishes; Kasumi and Ukiba. Kasumi is the standard finish similar to the blue steel with shiny core and mat soft cladding. Ukiba is a different scratch pattern going from handle to tip with shiny cladding.
Myojin Sans sharpening is characterized by very even, thin convex (hamaguri) bevels, superior cutting performance, strong geometry and outstanding polish.
The combined skill of these two longtime friends match in a unique way, on their own they’re good but together they’re great.

What kind of knife is this?

The Japanese slicer. A more specific knife shape ideal for portioning, trimming and finely slicing large cuts of meat, roasts, poultry or fish. The long and thin shape greatly reduces drag and is ideal to make long drawing cuts to thinly slice protein with high precision. 

Care Instructions

This is a carbon steel knife. That means this knife is made of non-stainless steel. There is no or an insufficient amount of chromium and/or nickel to protect this steel against oxidation. Steel such as this will react to moisture and oxygen. That on itself is not a bad thing, you might even argue it’s a great thing. The knife will form a wonderful patina, it will sharpen easily and the edge life will not disappoint.

The care for a carbon steel knife such as this is not very elaborate, and very comparable to any other knife. Always store your knife clean and dry, no dishwasher, don’t let it air-dry and avoid extremely hard products like frozen foods or bones. With carbon steel you want to dry your knife also during cooking, never leave it moist or wet for too long. Often a quick wipe a dry cloth or towel is more than enough. A carbon steel knife can rust if not taken care of properly. Rust can removed but it is of course something we want to avoid.

Please note that there are many different carbon steels, just like stainless steels, each with its own properties and characteristics. Each should be judged individually.

Detailed Spec

Brand: Tetsujin 鉄人刃物
Smith: Toru Tamura 田村 徹
Producing Area: Kochi/ Japan
Profile: Sujihiki
Size: 270mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad
Handle: Taihei Rosewood & Buffalo Horn Ferrule Octagonal
Total Length: 422mm
Edge Length: 264mm
Handle to Tip Length: 279mm
Blade Height: 37mm
Thickness: 3mm
Handle Length: 142mm
Weight: 155g
Hand Orientation: Ambidextrous
Sharpener: Naohito Myojin
Update: May 4, 2023