Tetsujin Blue 2 Kasumi Gyuto 240mm Ebony

Tetsujin Blue 2 Kasumi Gyuto 240mm EbonyThe Tetsujin Blue 2 Kasumi Gyuto 240mm is a double bevel chef's knife forged by Toru Tamura and sharpened by Naohito Myojin, best fit for enthusiasts and professional chefs requiring a reactive carbon steel blade. This 240mm gyuto features Hitachi Blue 2 steel with a soft iron clad san mai construction and kasumi finish. The carbon steel core measures 61 63 HRC and requires immediate drying and light oiling after use to prevent oxidation, as the blade

while the reactive core demands immediate wiping and drying after use to prevent corrosion despite the protective stainless layers

as sharpening the bevel is not mirror polished therefore more suitable for daily use (sharpening)

Hand wash recommended

The blade measures 265mm in edge length

The 120mm profile suits in-hand peeling and general purpose tasks

Blade dimensions include a 36

This carbon steel achieves a hardness between 60 and 64 HRC and is noted for being easy to sharpen while maintaining long-lasting sharpness

and disjointing large cuts in professional or enthusiast kitchens

The additional screws are added to release the internal pressure of the timber

Nigara Anmon Troll Killer Blue Steel Damascus Kirisuke Gyuto 240mm with K&S D shaped Snakewood Handle and wenge saya

combined with Kurosaki's excellent cutting performance

and handle making processes for this specialist tool