{"title":"Line Collection For Tetsujin Blue 2 Kasumi","description":null,"products":[{"product_id":"tetsujin-blue-2-kasumi-petty-165mm","title":"Tetsujin Blue 2 Kasumi Petty 165mm Ebony Handle","description":"\u003cp\u003eThe Tetsujin Blue 2 Kasumi Petty 165mm by Myojin Riki is a double-bevel utility knife best fit for enthusiasts and professional chefs requiring precise in-hand peeling, trimming, and detail work. Forged by Toru Tamura and sharpened by Naohito Myojin in Tosa, this 165mm blade features Hitachi Blue 2 carbon steel with a kasumi finish and soft iron san-mai cladding. The reactive construction requires immediate drying and light oiling after use to prevent oxidation, as the blade lacks stainless cladding.\u003c\/p\u003e\u003cp\u003eThis petty profile measures 32.4mm at the heel with a spine thickness of 2.6mm, tapering to 1.0mm near the tip for intricate tasks like deveining or cutting garnishes. The octagonal ebony handle provides a geometric grip suited to detailed board work, while the 81g weight supports controlled manipulation during precision cuts. Blue 2 steel achieves 61-63 HRC hardness and offers distinct edge retention characteristics derived from its tungsten and chromium content, making it a benchmark carbon steel for users prioritising sharpening response and cutting performance in a smaller utility format.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":43284212089053,"sku":"MYOJ_B2KTM_PE165","price":379.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/TetsujinBlue2KasumiPetty165mm-20250227-01.jpg?v=1740631814"},{"product_id":"tetsujin-blue-2-nakiri-180mm","title":"Tetsujin Blue 2 Kasumi Nakiri 180mm","description":"\u003cp\u003eThe Tetsujin Blue 2 Kasumi Nakiri 180mm is a double-bevel Japanese vegetable knife forged by Toru Tamura and sharpened by Naohito Myojin, best fit for enthusiasts and professional chefs requiring precise push cuts. This 180mm blade features Hitachi Blue 2 carbon steel with a soft iron san-mai clad construction and kasumi finish. The flat edge profile facilitates straight downward chopping through vegetables without rocking, ensuring full board contact for clean separation of produce.\u003c\/p\u003e\u003cp\u003eBlue 2 steel measures 61-63 HRC and contains tungsten and chromium additions that improve toughness and edge retention while maintaining ease of sharpening. As a reactive carbon steel blade, it requires immediate drying and light oiling after use to prevent oxidation. The knife weighs 169g with a 49.5mm heel height and spine thickness tapering from 2.9mm at the heel to 1.9mm near the tip. An octagonal teak handle with black buffalo horn ferrule provides a traditional grip for this Tosa-made knife produced entirely under one roof at Myojin Riki.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"180mm","offer_id":43284334739677,"sku":"MYOJ_B2KTM_NA180","price":479.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/DSC00690.jpg?v=1662964144"},{"product_id":"tetsujin-blue-2-kasumi-k-tip-sujihiki-270mm","title":"Tetsujin Blue 2 Kasumi K-tip Sujihiki 270mm","description":"\u003cp\u003eThe Tetsujin Blue 2 Kasumi K-tip Sujihiki 270mm is a double-bevel slicer forged by Toru Tamura and sharpened by Naohito Myojin, best fit for enthusiasts and professional chefs requiring a long carbon steel blade for protein work. This 270mm knife features Hitachi Blue 2 steel with a soft iron clad san-mai construction and kasumi finish, measuring 264mm in edge length and weighing 160g. The spine measures 2.3mm at the heel and middle, tapering to 1.0mm near the tip, while the blade stands 36.5mm tall at the heel.\u003c\/p\u003e\u003cp\u003eBlue 2 carbon steel achieves 61-63 HRC and contains tungsten and chromium additions that improve toughness and edge retention over white steel variants. As this blade is not stainless clad, the reactive carbon core requires immediate drying and light oiling after use to prevent oxidation. The thin geometry behind the edge suits slicing tasks where reduced surface contact minimises friction against soft proteins. An octagonal wa handle crafted from teak wood with a black buffalo horn ferrule provides a durable grip for precise handling during extended slicing sessions. Myojin Riki produces this Tetsujin line in Tosa, combining forging and finishing under one roof to deliver consistent grinding performance.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":43717625643229,"sku":"MYOJ_B2KSM_KSU270","price":629.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/products\/TetsujinBlue2KasumiKtipSujihiki270mma.jpg?v=1676437858"},{"product_id":"tetsujin-blue-2-kasumi-sujihiki-210mm","title":"Tetsujin Blue 2 Kasumi Sujihiki 210mm","description":"\u003cp\u003eThe 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 after use to prevent oxidation.\u003c\/p\u003e\u003cp\u003eDesigned for general slicing tasks, the slim profile reduces surface contact and friction when portioning meat or slicing terrines. The blade measures 2.6mm at the heel, tapering to 0.9mm near the tip, and weighs 123g. An octagonal teak handle with a black buffalo horn ferrule provides a durable grip for this double-bevel geometry. Produced in Tosa by Myojin Riki, this knife represents a collaboration where forging and finishing are completed under one roof, utilising the workshop's established grinding expertise.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":44201116434653,"sku":"TS-B2SANMAI-SU210","price":469.5,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/TetsujinBlue2KasumiSujihiki210mmD.jpg?v=1698140272"},{"product_id":"tetsujin-blue-2-kasumi-k-tip-petty-165mm","title":"Tetsujin Blue 2 Kasumi K-tip Petty 165mm","description":"\u003cp\u003eThe Tetsujin Blue 2 Kasumi K-tip Petty 165mm by Myojin Riki is a double-bevel utility knife best fit for enthusiasts and professional chefs requiring precise in-hand peeling, trimming, and detail work. Forged by Toru Tamura and sharpened by Naohito Myojin in Tosa, this blade features Hitachi Blue 2 carbon steel with a soft iron clad san-mai construction and kasumi finish. The K-tip profile provides a thinner, sharper point for picking and slicing garnishes, while the flatter edge supports controlled peeling tasks when held directly in hand.\u003c\/p\u003e\u003cp\u003eBlue 2 steel measures 61-63 HRC and contains tungsten and chromium additions that improve toughness and edge retention over white steel variants. As a reactive carbon steel blade without stainless cladding, it requires immediate drying and light oiling after use to prevent oxidation. The octagonal teak handle with black buffalo horn ferrule pairs with a 61g total weight and 2.3mm spine thickness at the heel. This geometry yields a thin behind-the-edge grind characteristic of the Tetsujin line, supporting detailed cutting performance across general purpose kitchen tasks.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":44218096320733,"sku":"TS-B2SANMAI-PT165","price":399.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/TetsujinBlue2KasumiK-tipPetty165mmE.jpg?v=1698627745"},{"product_id":"tetsujin-blue-2-kasumi-santoku-180mm","title":"Tetsujin Blue 2 Kasumi Santoku 180mm","description":"\u003cp\u003eThe Tetsujin Blue 2 Kasumi Santoku 180mm is a double-bevel general-purpose knife forged by Toru Tamura and sharpened by Naohito Myojin, best fit for enthusiasts and professional chefs seeking high-carbon cutting performance. This 180mm santoku features Hitachi Blue 2 steel with a soft iron clad san-mai construction and kasumi finish, measuring 47mm tall at the heel with a spine thickness of 3.2mm tapering to 0.7mm near the tip.\u003c\/p\u003e\u003cp\u003eBlue 2 carbon steel achieves 61-63 HRC and requires immediate drying after use to prevent oxidation due to the reactive soft iron cladding. The blade geometry is thin behind the edge, supporting precise slicing, dicing, and mincing tasks common to the santoku profile. Weighing 148g, this knife pairs the blade with an octagonal teak handle and black buffalo horn ferrule for a traditional Japanese grip. Myojin Riki produces this Tetsujin line in Tosa, combining forging and finishing under one roof to deliver the specific grind characteristics associated with Naohito Myojin's sharpening.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":44218096386269,"sku":"TS-B2SANMAI-ST180","price":449.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/TetsujinBlue2KasumiSantoku180mmD.jpg?v=1698627782"},{"product_id":"tetsujin-blue-2-kasumi-gyuto-210mm","title":"Tetsujin Blue 2 Kasumi Gyuto 210mm Ebony Handle","description":"\u003cp\u003eThe 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 retention and ease of sharpening, suited to users comfortable maintaining non-stainless cutlery.\u003c\/p\u003e\u003cp\u003eThis gyuto measures 210mm with an octagonal ebony handle and weighs between 170g and 190g. The blade geometry is thin behind the edge, supporting precise slicing, mincing, and chopping tasks across vegetables and proteins. As part of the Tetsujin line, it represents a collaboration where forging and finishing occur under one roof at the Myojin Riki workshop. The kasumi surface finish distinguishes this series within the maker's range, pairing functional grinding with traditional aesthetics for general-purpose kitchen preparation.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":44641012515037,"sku":"MYOJ_B2KTM_GY210EB","price":519.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/TetsujinBlue2KasumiGyuto210mmC.jpg?v=1709790759"},{"product_id":"tetsujin-blue-2-kasumi-sujihiki-210mm-ebony-handle","title":"Tetsujin Blue 2 Kasumi Sujihiki 210mm Ebony Handle","description":"\u003cp\u003eThe 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 of meat, and slicing terrines with reduced friction.\u003c\/p\u003e\u003cp\u003eBlue 2 steel measures 61-63 HRC and contains tungsten and chromium additions that improve toughness and edge retention while maintaining ease of sharpening. As this knife has reactive soft iron cladding rather than stainless cladding, it requires immediate drying and light oiling after use to prevent oxidation. The blade measures 2.6mm at the heel, tapering to 0.9mm near the tip, and weighs 123g. An octagonal ebony handle provides a traditional Japanese grip with a subtle taper. Produced at the Myojin Riki workshop in Tosa, this knife represents a collaboration where forging and finishing are completed under one roof.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":44641047150813,"sku":"TS-B2SANMAI-SU210EB","price":499.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/TetsujinBlue2KasumiSujihiki210mmD_5c2fbf99-b67d-4e71-8af1-0348e7aff106.jpg?v=1709792431"},{"product_id":"tetsujin-blue-2-kasumi-sujihiki-210mm-ebony-handle-1","title":"Tetsujin Blue 2 Kasumi Sujihiki 240mm Ebony Handle","description":"\u003cp\u003eThis 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, patés, and portioning large meat cuts, while the slim profile reduces surface contact and friction during draw cuts.\u003c\/p\u003e\u003cp\u003eBlue 2 steel measures 61-63 HRC and contains tungsten and chromium additions that improve toughness and edge retention over white steel variants. As a reactive carbon steel blade without stainless cladding, it requires immediate drying and light oiling after use to prevent oxidation. The octagonal ebony handle offers a tapered geometric grip and pairs with a blade measuring 2.4mm at the spine heel, tapering to 0.6mm at the tip. Weighing 161g with thin geometry behind the edge, this sujihiki suits users who prioritise cutting performance and traditional carbon steel care routines in a dedicated slicing tool.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":44641171800285,"sku":"TS-B2SANMAI-SU240EB","price":539.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/TetsujinBlue2KasumiSujihiki240mmE.jpg?v=1709800003"},{"product_id":"tetsujin-blue-2-kasumi-k-tip-sujihiki-240mm-ebony-handle","title":"Tetsujin Blue 2 Kasumi K-tip Sujihiki 240mm Ebony Handle","description":"\u003cp\u003eThis Tetsujin Blue 2 Kasumi K-tip Sujihiki 240mm by Myojin Riki is a double-bevel carbon steel slicer best fit for enthusiasts and professional chefs requiring precise protein portioning. Forged by Toru Tamura and sharpened by Naohito Myojin in Tosa, this knife features Hitachi Blue 2 steel with a soft iron clad san-mai construction and kasumi finish. The 240mm blade length provides balanced cutting agility for slicing terrines, patés, and large meat portions, while the slim profile reduces surface contact and friction during draw cuts.\u003c\/p\u003e\u003cp\u003eBlue 2 carbon steel measures 61-63 HRC and contains tungsten for improved edge retention and toughness. As a reactive carbon steel blade without stainless cladding, it requires immediate drying and light oiling after use to prevent oxidation. The octagonal ebony handle offers a tapered geometric grip and weighs 166g total. Spine thickness measures 2.8mm at the heel, tapering to 1.0mm at the tip, supporting the thin geometry behind the edge that characterises the Tetsujin Kasumi line.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":45162884464861,"sku":"TS-B2SANMAI-KTIPSU240EB","price":539.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/TetsujinBlue2KasumiK-tipSujihiki240mmC.jpg?v=1715318862"},{"product_id":"tetsujin-blue-2-kasumi-nakiri-180mm","title":"Tetsujin Blue 2 Kasumi Nakiri 180mm Ebony Handle","description":null,"brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":45667699228893,"sku":"MJ-TSJB2KA-NA180","price":429.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/Tetsujin_Blue_2_Kasumi_Nakiri_180mm-20240907-01.jpg?v=1725684639"},{"product_id":"tetsujin-blue-2-kasumi-gyuto-240mm-ebony","title":"Tetsujin Blue 2 Kasumi Gyuto 240mm Ebony","description":"\u003cp\u003eThe Tetsujin Blue 2 Kasumi Gyuto 240mm is a double-bevel chef's knife forged by Toru Tamura and sharpened by Naohito Myojin, best fit for enthusiasts and professional chefs requiring a reactive carbon steel blade. This 240mm gyuto features Hitachi Blue 2 steel with a soft iron clad san-mai construction and kasumi finish. The carbon steel core measures 61-63 HRC and requires immediate drying and light oiling after use to prevent oxidation, as the blade lacks stainless cladding. Blue 2 steel offers improved toughness and edge retention through added chromium and tungsten, while remaining accessible for sharpening.\u003c\/p\u003e\u003cp\u003eThis gyuto suits general purpose kitchen tasks including mincing, slicing, and chopping vegetables or meat. The blade geometry is thin behind the edge, measuring 3.1mm at the heel, 2.8mm at mid, and tapering to 1.2mm near the tip. An octagonal teak handle with black buffalo horn ferrule provides a traditional wa-style grip. Weighing between 190g and 234g with a 49mm heel height, this knife balances precise handling with adequate heft for extended prep work. Myojin Riki performs both forging and finishing under one roof in Tosa, ensuring consistent grinding quality across the Tetsujin line.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":45855232131293,"sku":"MYOJ_B2KTM_GY240EB","price":599.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/TetsujinBlue2KasumiGyuto240mmEbony-20241120-01.jpg?v=1732070289"},{"product_id":"tetsujin-blue-2-kasumi-k-tip-gyuto-210mm-ebony-handle","title":"Tetsujin Blue 2 Kasumi K-tip Gyuto 210mm Ebony Handle","description":"\u003cp\u003eThis Tetsujin Blue 2 Kasumi K-tip Gyuto 210mm by Myojin Riki is a double-bevel chef knife best fit for enthusiasts and professional chefs seeking precise tip-led cutting with Hitachi Blue 2 carbon steel. Forged by Toru Tamura and sharpened by Naohito Myojin in Tosa, this knife features a kiritsuke-style angled tip paired with a flatter edge profile optimised for push-cutting and long slicing strokes. The sharply defined point excels at scoring, detailing, and picking tasks while maintaining general-purpose utility.\u003c\/p\u003e\u003cp\u003eThe blade utilises san-mai soft iron clad construction with a kasumi finish and requires immediate drying and light oiling after use as it is not stainless. Hitachi Blue 2 steel achieves 61-63 HRC hardness, offering high edge retention through hard carbide molecules while remaining accessible to sharpen. Specifications include a 45mm heel height, 3.6mm spine thickness at the heel tapering to 0.6mm at the tip, and 175g total weight. The octagonal ebony handle provides a tapered geometric grip that balances the 210mm cutting edge for deliberate precision work.\u003c\/p\u003e","brand":"Myojin Riki","offers":[{"title":"Default Title","offer_id":46419287933149,"sku":"MYOJ_B2KTM_KGY210EB","price":519.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/TetsujinGinsanK-tipGyuto210mmKasumi-20250509-02.jpg?v=1746765381"}],"url":"https:\/\/www.knivesandstones.co.kr\/en\/collections\/line-collection-for-tetsujin-blue-2-kasumi.oembed","provider":"Knives and Stones","version":"1.0","type":"link"}