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Myojin Riki  |  SKU: MYOJ_B2KTM_GY210EB

Tetsujin Blue 2 Kasumi Gyuto 210mm Ebony Handle

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K&S Price: AU $519.95* inc. tax , vs:
Carbon Knife Co AU $604.0 -16.38%
Tetogi AU $594.0 -14.45%
Karasu Knives AU $611.24 -17.77%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-04-15T01:00:46Z

Detailed Specifications
Line Tetsujin Blue 2 Kasumi
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 170 g        6.0 oz
Edge Length 200 mm   .7.87 inch
Heel Height 45 mm     .1.77 inch
Width @ Spine 3.6 mm     0.14 inch
Width @ Mid 2.6 mm     0.1 inch
Width @ 1cm from Tip 0.6 mm     0.02 inch
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Sanmai - Soft Iron Clad
Hardness (HRC) 61 - 63
Surface Finish Kasumi
Handle Octagonal Ebony
Region Tosa
Best for
  • Enthusiasts
  • Pro chefs
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Tetsujin Kasumi is the "budget" version of the well-known Tanryusen line. Utlizing the excellent Hitachi Blue 2 Steel, matched with a less exotic yet equally elegant Kasumi finish.

    Same as Tanryusen, this Blue 2 Kasumi line is forged by Toru Tamura (田村 徹) and sharpened by Naohito Myojin (明神 直人).

    Pros Cons
  • Excellent performance
  • Thin behind the edge
  • Excellent fit and finish
  • High budget
  • Need extra care

  • Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with netural detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Myojin Riki

    The Myojin Riki Manufacturing, established by a founder who mastered his skills in Osaka, the heartland of blade-making, has been operational for over 80 years. Specializing in knives made from steel and iron, they've recently focused on stainless steel knives, valued for their light weight, resistance to rust, and exceptional sharpness. These knives are popular among both professionals and general consumers, partly due to their application of the "stacked steel pattern" traditionally found in swords. The second generation continues to innovate, customizing products to meet users' needs, while also contributing to cultural preservation through their involvement with local traditional performances and blade repairs.

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう) gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      Slide for more >>

    • Steel: Blue 2 / Aogami #2

      Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

      Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.


      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 63

      << Slide for more >>

    • Construction: Sanmai - Soft Iron Clad

      Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.

      << Slide for more >>

    • Finish: Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA


      • Ebony

      This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

      << Slide for more

    Myojin Riki

    Tetsujin Blue 2 Kasumi Gyuto 210mm Ebony Handle


     Tetsujin Kasumi is the "budget" version of the well-known Tanryusen line. 

    Same as Tanryusen, this Blue 2 Kasumi line is forged by Toru Tamura (田村 徹) and sharpened by Naohito Myojin (明神 直人).


    Naohito Myojin (明神 直人) is a young sharpener based in Kochi prefecture. While his workshop Myojin Riki Seisakusho is probably not as famous as the established brands from Sakai and Echizen, he is the sharpener behind some of the very famous knife lines in the industry; noteabley the Tetsujin brand and the 'Fujiyama' line by Konosuke. 

    Naohito Myojin Sharpening

    I think 'refined' is the best word to describe Naohito's work: while featuring proven cutting performance, his knife has some of the best finishes out there. The spine is nicely chamfered, choil is well polished. By engraving his name Naohito on to the knivves, you can tell that he must be really proud of his work, and I trust you will enjoy his knife as well. 

    Naohito Myojin Portrait


      210 mm 240 mm 270 mm
    Weight 190 g 234 g
    Total Length
    385 g
    Tip to Heel Length 200 mm 235 mm 260 mm
    Blade Height at Heel
    49.9 mm 53.5 mm
    Width of Spine Above Heel
    3.1 mm 3.1 mm
    Width of Spine at Middle of Blade
    2.3 mm 2.8 mm
    Width of Spine at about 1cm From the Tip
    0.9 mm 1.2 mm

     Steel: Blue 2 core with soft iron cladding

    Hardness: HRC 62-63

    Handle Design: Teak handle and  horn ferrule, with options

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