Tetsujin Ginsan Kasumi K-tip Gyuto 210mm Ebony Handle

The Tetsujin Ginsan Kasumi K-tip Gyuto 210mm by Myojin Riki is a double-bevel chef knife featuring Ginsan stainless steel and an octagonal ebony handle, best fit for professional chefs and students seeking precise tip-led cutting. This K-tip profile pairs the general-purpose body of a gyuto with an angled kiritsuke-style point and flatter edge, optimising the blade for push-cutting, long slicing strokes, and detailed scoring work. The 210mm size provides ample length for processing larger ingredients while maintaining control during deliberate precision tasks.

Ginsan steel offers the sharpness and fine grain structure associated with carbon steel alongside stainless corrosion resistance, measuring 60-62 HRC. The san-mai stainless clad construction features a kasumi finish and is thin behind the edge to support effortless gliding through ingredients. Weighing 172g with a spine thickness of 2.8mm at the heel tapering to 0.5mm at the tip, this knife balances a sturdy in-hand feel with refined geometry. The octagonal ebony handle provides a tapered geometric grip that complements the blade's precise character. Produced in Tosa by Naohito Myojin, this Tetsujin collaboration represents forging and finishing completed under one roof.