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best fit for professional chefs and enthusiasts seeking extended edge retention
clad in stainless steel via san-mai construction with a nashiji surface finish
Syousin represents the best possible workmanship
Measuring 189mm in edge length with a 44mm heel height
Hand forged ture single bevel deba
Tetsujin Blue 2 Kasumi Gyuto 240mm Ebony WA Handle best fit for professional chefsThe Tetsujin Blue 2 Kasumi Gyuto 240mm is a double bevel chef's knife forged by Toru Tamura and sharpened by Naohito Myojin, best fit for enthusiasts and professional chefs requiring a reactive carbon steel blade. This 240mm gyuto features Hitachi Blue 2 steel with a soft iron clad san mai construction and kasumi finish. The carbon steel core measures 61 63 HRC and requires immediate drying and light oiling after use to prevent oxidation, as the blade
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