Tetsujin Blue #2 Kasumi Kiritsuke Petty 165mm Taihei Wood 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. 

This is a carbon steel knife. Carbon steel is a non-stainless steel that lacks sufficient chromium and/or nickel to protect it from oxidation. As a result, it reacts to moisture and oxygen. While this may sound like a downside, it’s actually a key feature. Carbon steel forms a unique patina over time, is easy to sharpen, and offers excellent edge retention.

Caring for a carbon steel knife is straightforward and similar to other knives. Store it clean and dry, avoid using the dishwasher, and never leave it to air-dry. Also, steer clear of cutting extremely hard items like frozen food or bones. During use, it’s important to keep the knife dry—wiping it down with a cloth or towel is usually enough. If a carbon steel knife is not properly maintained, it can rust. While rust can be removed, it's best to prevent it from occurring.

Keep in mind that there are many types of carbon steel, just as there are with stainless steels, each with its own properties. Each should be evaluated on an individual basis.

Extra: There is no definitive "right or wrong" between carbon and stainless steel knives, but carbon steel is often considered superior for traditional knife-making methods. As a result, carbon steel knives generally offer better edge retention, sharpening ability, and overall performance compared to others in the same price range.