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Ships within 48 hours · Estimated delivery Aug 28 - Sep 2
Started by Minosuke Matsuzawa in 1872
SG2 steel offers excellent edge retention but requires specific sharpening techniques due to its hardness and wear resistance
Ohira Awasedo is from the same mine as the famouse Ohira Suita
490 mm Tip to Heel Length
Tetsujin Blue 2 Kasumi Gyuto 210mm Ebony Handle 70 mm Started by Minosuke Matsuzawa inThe Tetsujin Blue 2 Kasumi Gyuto 210mm by Myojin Riki is a double bevel chef's knife best fit for enthusiasts and professional chefs seeking Hitachi Blue 2 carbon steel performance in a kasumi finish. Forged by Toru Tamura and sharpened by Naohito Myojin in Tosa, this blade features san mai soft iron clad construction that requires immediate drying and light oiling after use to prevent oxidation. The reactive carbon steel core offers high edge
