Tetsujin Blue 2 Kasumi Sujihiki 210mm Sharpening Stand every Tojiro knife is designed

every Tojiro knife is designed with a nod to the same time-honoured techniques developed by Japan’s ancient craftsmen…though naturally

The formation of burr is the indicator that a knife is now ready to move on to the next stone

This san-mai stainless clad blade features a migaki finish and Takefu VG10 core steel hardened to 59-61 HRC

The Yukihira pot is a fundamental Japanese cooking appliance

Tetsujin Blue 2 Kasumi Sujihiki 210mm Sharpening Stand every Tojiro knife is designedThe 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