Myojin Riki | SKU: MYOJ_B2KTM_KGY210EB

Tetsujin Blue 2 Kasumi K-tip Gyuto 210mm Ebony Handle - Easter Egg Hunt

Name: Tetsujin Blue 2 Kasumi K-tip Gyuto 210mm Ebony Handle - Easter Egg Hunt
Brand: Myojin Riki
SKU: MYOJ_B2KTM_KGY210EB
Price: 519.95 AUD
Availability: OutOfStock

$519.95

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Set currency to AUD to view correct price matching.
K&S Price: AU$519.95^*inc. tax，vs:

Store CK	AU $563.0	-8.48%
Store TT	AU $601.0	-15.8%
Store KK	AU $619.31	-19.33%

^*For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update:2026-04-07T17:23:54Z

	Tetsujin Blue 2 Kasumi
	Gyuto / Chefs Knife
	Double Bevel
Weight	175 g \| 6.2 oz
Edge Length	200 mm \| 7 7/8″
Heel Height	45 mm \| 1 49/64″
Width @ Heel	3.6 mm \| 9/64″
Width @ Mid	2.6 mm \| 7/64″
Width @ 1cm from Tip	0.6 mm \| 1/32″
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

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Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Myojin Riki

Myojin Riki Seisakusho — Tosa's Sharpening Prodigy

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 st eel 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.

Naohito Myojin, the second generation craftsman of Myojin Riki, has dedicated himself to continuing the legacy of his predecessor's craftsmanship in knife making. Focused on innovation while preserving traditional techniques, Naohito has made a significant mark in the field by customizing knives that not only meet the practical needs of users but also contribute to the cultural heritage through his involvement in local traditions and blade restoration efforts. His work reflects a deep commitment to quality, functionality, and the preservation of the artistry involved in Japanese knife making.

“From Sakai-trained roots in Tosa — a father-son forge where the grind is everything.”

Est. 1950 | 昭和25年

Known for Exceptional grinding and sharpening, tanryusen (metal flow) finish

Instagram @tetsujin_labo Read more about Myojin Riki

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.

Compare with

Blue 2 / Aogami #2

—

1.05% 0.8% 0.5% 0.3% 0

1.05%

0.2%

1.0%

0.2%

0.1%

0.025%

0.004%

C — Carbon Cr — Chromium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 61–63 HRC

555759616365+

Steel

Blue 2 / Aogami #2

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness61–63 HRC

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.

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.

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.

Handle

Handle Specs

Profile Octagonal WA
Material
- 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.

Tetsujin Blue 2 Kasumi K-tip Gyuto 210mm Ebony Handle - Easter Egg Hunt