Tetsujin Blue 2 Kasumi Sujihiki 210mm Ebony Handle Wenge As a stainless steel option

As a stainless steel option

OMS6) are quite big

Hakata is a Kyushu speciality

Blue 2 carbon steel achieves 61-63 HRC and requires immediate drying after use to prevent oxidation due to the reactive soft iron cladding

Tetsujin Blue 2 Kasumi Sujihiki 210mm Ebony Handle Wenge As a stainless steel optionThe 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 a dedicated protein knife. This 210mm blade features a Hitachi Blue 2 carbon steel core with san mai soft iron clad construction and a kasumi finish. The slim profile reduces surface contact during slicing tasks, making it suitable for carving proteins, portioning large cuts