Tetsujin - Blue 2 Kasumi Kiritsuke Tip 240mm Sujihiki
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Our Comment
The Tetsujin Blue 2 Kasumi Kiritsuke-tip sujihiki showcases a beautiful kasumi finish that adds to its aesthetic appeal. The chamfered choil and spine showcase meticulous attention to detail and make the knife more comfortable to hold, especially during extended use.
Tetsujin 鉄人 means Ironman. Where does this name come from? This series is a collaboration between master blacksmith Toru Tamura (田村 徹) and master sharpener Naohito Myojin (明神 直人) from Myojin Riki Seirenjo. Toru 徹 can be read as Tetsu in Japanese, which is a homonym for Iron 鉄. And hito 人 can be read as Jin in Japanese. Combine them, and you get Tetsujin 鉄人.
The slightly concave and thin primary bevels create small secondary bevels that experience minimum pressure at the cutting edge.
- Edge retention: Poor/Average/Good/Great/Excellent
- Corrosion Maintenance: Low/Average/High
Specifications
| Blade Length: | 230mm |
| Overall Length: | 390mm |
| Blade Height: | 35mm at heel |
| Spine Thickness: | 2.8mm at heel |
| Weight: | 165g |
| Steel Category: | Carbon Steel |
| Steel Type: | Blue 2 (Aogami 2) |
| Hardness: | 61-65HRC |
| Construction: | Sanmai (Three layers) |
| Outer layers: Iron Clad | |
| Finish: | Kasumi (hazy) |
| Handle Type: | Japanese Wa handle |
| Octagonal, Ebony | |
| Made in: | Tosa, Kochi, Japan |
| Other note: |
Sharpening
- Touch up and sharpen regularly to remove micro cracks that develop from normal use and corrosion. This will minimise the chance of chipping. We recommend sharpening on whetstones.
- Using fixed cross-blade type pull-through sharpeners is strongly not recommended. They can chip knives instantly only with a little twisting motion.
Care and Use
Use
- Do not attempt twisting or torqueing while cutting.
- Do not cut bones, frozen foods or any other hard objects. Use an appropriate knife like thick blades.
- Using a timber or synthetic rubber cutting board is recommended. Plastic should be fine, but glass, ceramic, or bamboo boards should be avoided.
Cleaning
- Dry well after washing. You may use hot water to assist.
- No dishwasher use.
Storing
- Apply a thin coat of camellia oil, particularly when storing a carbon steel knife for a long period.
- Storing in a cover or sheath that has been contaminated with rust is not recommended.
Our knife otaku observation
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ABOUT THE MAKER AND BRAND
Myojin Riki Seisakusho
明神利器製作所
Myojin Riki Seisakusho, led by Naohito Myojin (明神 直人) in Kochi, Japan, is renowned for its meticulously crafted knives. He trained for more than a few years under the master sharpener Morihiro-san in Sakai.
What is
Gift Wrapping and Card
We offer gift wrapping for your purchase. You can also purchase a Hazuki Gift Card to let your recipient choose their own gift.
