Tetsujin Blue 2 Kasumi Gyuto 210mm Ebony HandleThe Tetsujin Blue 2 Kasumi Gyuto 210mm by Myojin Riki is a double bevel chef's knife best fit for enthusiasts and professional chefs seeking Hitachi Blue 2 carbon steel performance in a kasumi finish. Forged by Toru Tamura and sharpened by Naohito Myojin in Tosa, this blade features san mai soft iron clad construction that requires immediate drying and light oiling after use to prevent oxidation. The reactive carbon steel core offers high edge

this 270mm blade features nimai stainless clad construction with a migaki surface finish

Japanese use them for rice cooking

Measuring 205mm along the cutting edge with a 47mm heel height

Thickness at spine: 3

the Hatsukokoro VG-5 Hayabusa offers an accessible introduction to the world of Japanese knives

succeed by Kichizo Hirano in 1891

187 g  Total Length

but users say that soaking for a few minutes can further improve the sharpening quality

supporting tasks including mincing

Steel: VG5 Core with stainless clad

green and yellow and blue

though the steel benefits from regular sharpening to maintain performance