Tetsujin Blue 2 Kasumi Sujihiki 240mm Ebony Handle

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

Aogami Super (Blue Super) core

240  mm Weight 195 g Tip to Heel Length 227 mm Blade Height at Heel 45 mm Width of Spine Above Heel 3

3mm tall at the heel

with excellent heat treatment

210 mm Weight 136 g Total Length 360 mm Tip to Heel Length 216 mm Blade Height at Heel 47 mm Width of Spine Above Heel 2

The blade has a 3

7 mm Width of Spine at about 1 cm from tip 1

Ho wood with black buffalo horn

This composition forms hard carbides that support edge retention while requiring extra care to prevent rusting during kitchen use

tapering to 1

The Sakai Takayuki White 2 Tokujou Deba 150mm is a single-bevel Japanese fish knife best fit for professional chefs and enthusiasts requiring a traditional tool for butchering fish and splitting smaller bones

improving the overall fit and finish of the handle