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Tetsujin Hamono Blue #2 Kasumi Gyuto 210mm Ebony with Silver Spacer Handle


This distinct line of knives comes from the duo of childhood friends blacksmith Tetsu and sharpener Myojin, the latter 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 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 rusts, look no further.

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 Hamono
Blacksmith: Tetsu
Profile: Gyuto
Size: 210mm
Steel Type: Carbon Steel
Steel: Blue (Aogami) #2, Soft Iron Clad
Handle: Ebony with Silver Spacer & Buffalo Horn Ferrule Octagonal
Total Length: 350mm
Edge Length: 203mm
Handle to Tip Length: 217mm
Blade Height: 46.6mm
Thickness: 3.2mm
Handle Length: 134mm
Weight: 193g
Hand Orientation: Ambidextrous
Hardness: 63~64HRC

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