*Cosmetic scratches by the cladding and core steel, right side of the blade. Please see the last product image. “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. Brand: Tetsujin 鉄人刃物 Smith: Toru Tamura 田村 徹 Producing Area: Kochi/ Japan Profile: Gyuto Size: 240mm Steel Type: Carbon Steel Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad Handle: Ho Wood & Buffalo Horn Ferrule Octagonal Total Length: 385mm Edge Length: 230mm Handle to Tip Length: 247mm Blade Height: 50mm Thickness: 3mm Handle Length: 137mm Weight: 180g Hand Orientation: Ambidextrous Sharpener: Naohito Myojin
