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Tetsujin

Tetsujin Silver #3 Kasumi Gyuto 210mm Taihei Tagayasan Handle

Regular price
€434,00 EUR
Regular price
Sale price
€434,00 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 gyuto is a true all-rounder and suitable for a wide variety of cutting tasks. A go-to knife for many and an ideal shape to start out with. Based on the Western style chef’s knife, the gyuto has a decent length, enough height to clear the knuckles from the cutting board and a somewhat narrow tip. It’s just as good at chopping an onion or cabbage, as slicing a roast or portioning fish. There's no shame in owning multiple gyuto's

Care Instructions

This is a stainless steel knife. It becomes stainless due to a certain amount (10-13%) of chromium and/or nickel in the alloy, it forms a film layer which acts as a barrier between metal and oxygen. Stainless steel is easy, practical and functional but not completely maintenance free. With very bad maintenance it can rust or show pitting, after all it’s called stainless not stain-free steel. The corrosion resistance varies with each stainless steel. In my opinion the same rules apply here as with carbon steel (non-stainless).

Store your knife dry and clean, never let it air-dry after washing, no dishwasher and avoid extremely hard products like frozen foods or bones ect. But a big difference to carbon steel is that your margin of error is much bigger, the rust resistance is much greater and thus easier and more worry free to maintain.

Please note that there are many different stainless steels, just like carbon 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: Kiritsuke Gyuto
Size: 210mm
Steel Type: Stainless Steel
Steel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad
Handle: Taihei Tagayasan & Buffalo Horn Ferrule Octagonal
Total Length: 350mm
Edge Length: 200mm
Handle to Tip Length: 216mm
Blade Height: 47mm
Thickness: 3.2mm
Handle Length: 132mm
Weight: 161g
Hand Orientation: Ambidextrous
Hardness: 63±1HRC
Sharpener: Naohito Myojin
Update: March 23, 2024