Tetsujin Blue 2 Kasumi Sujihiki 210mmThe Tetsujin Blue 2 Kasumi Sujihiki 210mm is a double bevel slicer forged by Toru Tamura and sharpened by Naohito Myojin, best fit for enthusiasts and professional chefs requiring precise protein carving. This 213mm edge length knife features Hitachi Blue 2 carbon steel at 61 63 HRC within a san mai soft iron clad construction with a kasumi finish. As the blade is not stainless clad, the reactive carbon core requires immediate drying and light oiling

So here I present you the K&S Tanaka R2 WA line featuring:

Kinboshi has a long history of making industrial tools such as axes

- Flexible

so many customers asked the question of “Do you offer the Chosera without base

Kutani ware (九谷焼

This combination of accessible high-carbon performance and classic Sakai craftsmanship suits those entering single bevel cutlery or professionals seeking a dedicated daily slicer

displaying the distinctive ripple markings of Tsugaru forging

Kitayama is one of the favourate stones for a lot of carbon lovers

The Tokujou line is the best-selling Japanese knife for professionals

Hardness: HRC 57-58

Function: Tapas Plate

namely Sakai Kikumori