Tetsujin Blue 2 Kasumi K-tip Sujihiki 240mm Ebony HandleThis Tetsujin Blue 2 Kasumi K tip Sujihiki 240mm by Myojin Riki is a double bevel carbon steel slicer best fit for enthusiasts and professional chefs requiring precise protein portioning. Forged by Toru Tamura and sharpened by Naohito Myojin in Tosa, this knife features Hitachi Blue 2 steel with a soft iron clad san mai construction and kasumi finish. The 240mm blade length provides balanced cutting agility for slicing terrines, pats, and large meat

314 mm  Tip to Heel Length

An octagonal wa handle crafted from teak wood and black buffalo horn provides a durable grip for precise handling

this double-bevel blade features SKD steel at HRC 63 clad in stainless steel with a nashiji surface finish

the cost of international shipping becomes prohibitive

Product Description

though the exposed carbon edge requires drying after use

6mm spine thickness at the heel to create a substantial feel during extended prep work

Steel: Blue 1 with soft iron clad

as a result their single bevel blades are highly appreciated by professionals in Japan

Damascus clad with Blue 2 core Hardness

This 150mm deba features a Blue 2 carbon steel core with stainless cladding in san-mai construction

this 210mm gyuto serves as a general-purpose tool for mincing