Tetsujin Silver #3 Kasumi Petty 165mm Yakusugi Cedar Handle

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.

Petty knives (Utilty) have a similar profile as the Gyuto but smaller, commonly ranging from 12 to 15cm. A shape most often used next to any larger all-purpose blade (gyuto & santoku) although there are many households where this is the go-to knife. Very suitable for the smaller cutting tasks such as cleaning, portioning and peeling fruits and vegetables and cleaning smaller cuts of meat or fish

Pairing knives are more used for in-hand tasks such as peeling, trimming, scoring and cleaning and fruit or vegetable

Stainless steel gets its name from the inclusion of chromium (10-13%) in the alloy, which forms a protective film that helps prevent rust and corrosion by acting as a barrier between the metal and oxygen.
While stainless steel knives are practical, functional, and easier to maintain than carbon steel, they are not completely maintenance-free. With improper care, they can still rust or develop pitting—after all, "stainless" does not mean "stain-free."

The level of corrosion resistance varies depending on the type of stainless steel used, but the basic principles of care are similar to those for carbon steel knives.

To maintain your knife, store it clean and dry, avoid air-drying after washing, never use the dishwasher, and steer clear of cutting extremely hard items like frozen food or bones.
The key advantage of stainless steel over carbon steel is a greater margin for error—its rust resistance is higher, making it easier to maintain with less worry.

Remember, not all stainless steels are the same. Just like with carbon steels, each stainless steel alloy has its own unique properties and performance characteristics, and should be judged individually.