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Tetsujin

Tetsujin Silver #3 Kasumi Petty 165mm Lacewood Handle

Regular price
€299,00 EUR
Regular price
Sale price
€299,00 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?

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. 

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: Petty
Size: 165mm
Steel Type: Stainless Steel
Steel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad
Handle: Lacewood & Buffalo Horn Ferrule Octagonal
Total Length: 294mm
Edge Length: 159mm
Handle to Tip Length: 173mm
Blade Height: 33mm
Thickness: 2.2mm
Handle Length: 121mm
Weight: 87g
Hand Orientation: Ambidextrous
Hardness: 63±1HRC
Sharpener: Naohito Myojin
Update: May 15, 2024

*Please understand that all pictures on our website are made of random samples and as most products are made with natural materials by hand the color, appearances and even measurements can slightly vary. Please contact us if you wish to see the exact item we have on hand.