Tetsujin Blue 2 Kasumi Sujihiki 210mm Sharpening Stand This san-mai stainless clad blade

This san-mai stainless clad blade features a migaki finish and Takefu VG10 core steel hardened to 59-61 HRC

The formation of burr is the indicator that a knife is now ready to move on to the next stone

9 mm Width of Spine at about 1 cm from tip 0

but no warranty is provided for mishandling the grill

Tetsujin Blue 2 Kasumi Sujihiki 210mm Sharpening Stand This san-mai stainless clad bladeThe Tetsujin Blue 2 Kasumi Sujihiki 210mm is a double bevel slicer forged by Toru Tamura and sharpened by Naohito Myojin, best fit for enthusiasts and professional chefs requiring precise protein carving. This 213mm edge length knife features Hitachi Blue 2 carbon steel at 61 63 HRC within a san mai soft iron clad construction with a kasumi finish. As the blade is not stainless clad, the reactive carbon core requires immediate drying and light oiling