Tetsujin Blue 2 Kasumi K-tip Sujihiki 240mm Ebony Handle

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

3 mm Width of Spine at Middle of Blade 3

engraved with Hatsukokoro brand

This Satoshi Nakagawa VG10 Yanagiba 300mm Mirror Polish is a single bevel sashimi knife best fit for professional chefs and enthusiasts requiring stainless steel construction for raw fish preparation

Hinoura all made Kiridashi

their strength and their durability

210 mm 240 mm Weight 165 g 200 g Total Length 375 mm 406 mm Tip to Heel Length 216 mm 247 mm Blade Height at Heel 50

Same maker

His workshop can handle pretty much everything in house: forging

this blade features Hitachi Yasugi White #2 carbon steel with a soft iron nimai clad construction and kasumi finish

Weight160 g

205mm * 75mm * 33mm

The knife pairs this craftsmanship with a stabilised birch burl octagonal handle featuring intricate grain patterns and enhanced durability through meticulous stabilisation