Tetsujin Hamono Blue #2 Kasumi Gyuto 210mm Rosewood Handle
“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.
Blacksmith: Toru Tamura
Producing Area: Kochi/ Japan
Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad
Handle: Taihei Rosewood & Buffalo Horn Ferrule Octagonal
Total Length: 350mm
Edge Length: 200mm
Handle to Tip Length: 215mm
Blade Height: 46mm
Handle Length: 133mm
Hand Orientation: Ambidextrous
Sharpener: Naohito Myojin