Tetsujin is a desirable knife hand-crafted by 2 highly skilled individuals. Heat treatment from Tamura Toru is impressive to say the least, as is the sharpening from Naohito Myojin. For knife enthusiasts, these would be in the top 5 knives you must try.
Knives are supplied with lacquer coating, it's recommended to remove before use. The lacquer can affect the look of the kasumi finish but that generally cleans right up once [carefully] removed.
- Tetsujin Japanese Knife
- Kasumi Series / Finish
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Sharpener: Naohito Myojin
- 240mm Gyuto Knife
- Aogami (Blue) #2 Carbon Steel Core
- Soft Iron Cladding
- Japanese WA Handle (Please Select):
- Taihei Rosewood with Buffalo Ferrule **
- Ho Wood with Buffalo Ferrule **
- Taihei Makassar Ebony with Buffalo Ferrule **
- Hand-Crafted in Kochi, Japan
- Edge Length: 232mm |Overall Length: 382mm | Blade Height: 50mm | Weight: 180g
- Blade Thickness: (A) 3.0 (B) 2.4 (C) 0.5
** Please note that buffalo horn (used to craft this knife's ferrule at the top of the handle) varies quite widely in colour (from near-black to light blonde).
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust