“TETSUJIN” - These soft-iron clad, Hitachi carbon core knives are forged by the Blacksmith ‘Tetsu’, a friend and partner to the Konosuke FM Fujiyama Sharpener, Naohito Myojin; their Workshops are next door to each other. The resultant blade in Blue 2 has an HRC of 63-64, but with a very different feel compared to the Fujiyama Blacksmith (Yoshikazu Tanaka’s) Blue 2. A little softer, a little more resilient to chipping, and quicker to bring an edge back on stones, but still with excellent edge retention.

The TETSUJIN knives will have the same high-performance hamaguri grind that the Naohito Myojin has been putting on the FM Fujiyama.

A collaboration between two longtime friends, with all the quality, fit and finish you’ve come to expect from Naohito Myojin. If you’ve always wanted to try an FM Fujiyama, but prefer a knife that’s quicker to sharpen and maintain, then this is the knife for you.

We hope you will tell us your honest impressions!

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

Brand: Tetsujin 鉄人刃物 
Smith: Toru Tamura 田村 徹
Producing Area: Kochi/ Japan
Profile: Petty
Size: 165mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad
Handle: Taihei Makassar Ebony & Buffalo Horn Ferrule Octagonal
Hand Orientation: Ambidextrous
Sharpener: Naohito Myojin