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Myojin Riki  |  SKU: TS-B2TANRYUSEN-GY180

Tetsujin Blue 2 Tanryusen Gyuto 180mm

$539.99 $599.95
Tax included Shipping calculated at checkout.

Detailed Specifications
Line Tetsujin Blue 2 Tanryusen (Metal Flow)
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 239 g        8.43 oz
Edge Length 172 mm   .6.77 inch
Heel Height 44 mm     .1.73 inch
Width @ Spine 3.3 mm     0.13 inch
Width @ Mid 2.3 mm     0.09 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Sanmai - Soft Iron Clad
Hardness (HRC) 61 - 63
Surface Finish Etched
Handle Octagonal Teak Black Ferrule
Region Tosa
Best for
  • Enthusiasts
  • Collectors
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Tanryusen features some highly visible forging cloud on the iron cladding achieved through meticulous hand-forging, very similar to the much loved and elusive Shigefusa cloud. The difference is that, often this type of forging lines are found on knives cladded with old wrought iron, which are usually rare and expensive; in contrast, the cladding cloud on Tanryusen is formed by great forging and sharpening techniques of the makers. 

    Pros Cons
  • Great artistic
  • Highly collectable
  • Great OOTB
  • 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: Etched

      The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA


      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

      << Slide for more

    Myojin Riki

    Tetsujin Blue 2 Tanryusen Gyuto 180mm

    $539.99 $599.95


    180 mm
    Weight 239 g
    Total Length 318 mm
    Tip to Heel Length 172 mm
    Blade Height at Heel 43.7 mm
    Width of Spine Above Heel 3.3 mm
    Width of Spine at Middle of Blade 2.3 mm
    Width of Spine at about 1 cm from tip 1.0 mm



    K&S is pleased to bring the highly regarded Tetsujin (鉄人作) brand to our customers. More excitingly, we are also among the first resellers to introduce you the Tanryusen (鍛流線) Blue 2 line. Tanryusen literally translates into "the forged wave line".

    I think this pic below is self-explanatory: the Tanryusen features some highly visible forging cloud on the iron cladding, very similar to the much loved and elusive Shigefusa cloud. The difference is that, often this type of forging lines are found on knives cladded with old wrought iron, which are usually rare and expensive; in contrast, the cladding cloud on Tanryusen is formed by great forging and sharpening techniques of the makers. 

    (the highly visible cloud on the cladding of the Tetsujin Tanryusen line, resulted from Tetsujin's masterful forging and sharpening skills)

    In case you are not familar with the Tetsujin brand, it is a collaboration between two friends and colleagues: Toru Tamura and Naohito Myojin of Myojin Riki. It is famously carried by Konosuke Sakai as a sub-brand

    Blacksmith: Toru Tamura (田村 徹)
    Sharpener: 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

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