ter known for his work on the famed Konosuke Fujiyama line. We at Tosho have previously carried knives under Konosuke from this duo, and are proud to bring their work in once more.

Compared to the Tetsujin Hamono Metal Flow line, the Kasumi series features a misty, opaque finish rather than a forced patina. When dealing with carbon steel knives with a kasumi finish, it is important to note that patina and oxidation can manifest more visibly compared to an acid etched blade. If you want to restore the kasumi finish, it can be easily done with Tosho’s kasumi powder.

Constructed from Blue #2 carbon steel, these blades have a high performing edge, are easy to sharpen and will hold an edge better than most other carbon steel knives. Home cooks looking for a unique blade that offers the performance benefits of carbon steel without the full maintenance package will appreciate this series from Tetsujin Hamono. So, if you have been looking to try out carbon steel knives, but hesitated because of the horror stories involving tarnished foods and rust, look no further.

A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.

Brand: Tetsujin Hamono
Blacksmith: Toru Tamura 田村 徹
Producing Area: Tosa-Kochi/ Japan
Profile: Kiritsuke Sujihiki
Size: 270mm
Steel Type: Carbon Steel
Steel: Blue (Aogami) #2, Soft Iron Clad
Handle: Walnut & Buffalo Horn Ferrule Octagonal
Total Length: 411mm
Edge Length: 260mm
Handle to Tip Length: 273mm
Blade Height: 34mm
Thickness: 3mm
Handle Length: 137mm
Weight: 154g
Hand Orientation: Ambidextrous