Tetsujin Blue 2 Kasumi Sujihiki 210mm Ebony HandleThe Tetsujin Blue 2 Kasumi Sujihiki 210mm is a double bevel slicer forged by Toru Tamura and sharpened by Naohito Myojin, best fit for enthusiasts and professional chefs requiring a dedicated protein knife. This 210mm blade features a Hitachi Blue 2 carbon steel core with san mai soft iron clad construction and a kasumi finish. The slim profile reduces surface contact during slicing tasks, making it suitable for carving proteins, portioning large cuts

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426 mm  Tip to Heel Length

This double-bevel profile features san-mai stainless clad construction and a kasumi surface finish

Fujitora SK carbon steel deba

experienced craftsmanship is still being passed down

This double-bevel gyuto measures 236mm in edge length with a 48mm heel height and weighs 212g

and clean push-cutting strokes

210 mm 240 mm Weight 248 g 308 g Total Length 364 mm 399 mm Tip to Heel Length 207 mm 239 mm Blade Height at Heel 40 mm 43 mm Width of Spine Above Heel 4

Ceramic honing rods are a much harder material than a traditional steel and have a much finer grit which obtains faster and better results

7 mm Width of Spine at Middle of Blade  1

it pairs with a D-shaped ho wood handle featuring a black buffalo horn ferrule