Tetsujin Blue 2 Kasumi Sujihiki 240mm Ebony HandleThis Tetsujin Blue 2 Kasumi Sujihiki 240mm by Myojin Riki is a double bevel slicer best fit for enthusiasts and professional chefs requiring precise protein carving. Forged by Toru Tamura and sharpened by Naohito Myojin in Tosa, this knife features Hitachi Blue 2 carbon steel with a soft iron clad san mai construction and kasumi finish. The 240mm blade length provides balanced cutting reach for slicing terrines, pats, and portioning large meat cuts,

The double-bevel geometry supports general-purpose kitchen tasks while rewarding deliberate

Unique to Atoma

It is almost impossible to really tell the “layers” through the strikingly beautiful yet convoluted pattern

Extra compared to the standard Syousin Suminagashi

this Yanagiba provides the geometry necessary for precision slicing tasks in traditional Japanese cuisine

Please use the knife as it should be

one was a stack of half finished 540mm Maguro-kiri (tuna knife)

Heigh adjustable

Steel type: SG2 Honyaki (mono steel)

Yoshikazu Ikeda and Itsuo Doi

240 mm 270 mm Weight 190 g 220 g Tip to Heel Length 234 mm 260 mm Blade Height at Heel 43 mm 47 mm Width of Spine Above Heel 2

Takefu Special Steel manufactures the VG10 core