Tetsujin Hamono Plata #3 Kasumi Kiritsuke Gyuto 210 mm Sin mango

Tetsujin Hamono Silver #3 Kasumi Kiritsuke Gyuto 210mm No Handle

Hand-forged by master craftsman Toru Tamura and sharpened to perfection by Naohito Myojin, the Tetsujin Hamono Silver #3 Kasumi Kiritsuke Gyuto brings together exceptional craftsmanship and modern knife-making techniques. This knife is perfect for those who value precision, durability, and an elegant design.

Features

The blade is crafted from Ginsan (Silver #3) steel, a stainless carbon steel known for its superb edge retention and ease of sharpening. The core steel is clad in stainless steel, following the traditional San Mai construction. The blade is heat-treated to a hardness of 60-61 HRC, giving it excellent durability.

The Kasumi-polished blade offers sleek cutting performance, while the beautifully polished choil ensures comfort during use. This double-edged Kiritsuke Gyuto with a 50/50 grind is perfect for all-purpose use in the kitchen, offering precision and control for a variety of cutting tasks.

Please note that this knife comes without a handle, giving you the opportunity to add a custom handle that fits your style and preferences.

Specifications

• Origin (Made in): Susaki, Kochi Prefecture, Japan
• Brand: Tetsujin Knife
• Craftsman: Toru Tamura 
• Sharpener: Myojin Naohito 
• Knife Type: Kiritsuke Gyuto
• Blade Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Core Steel: Ginsan (Silver #3)
• Cladding: Stainless steel
• Hardness: 60-61 HRC
• Blade Finish: Kasumi
• Blade Length: 200mm (7.9")
• Blade Height (at heel): 45mm
• Spine Thickness (above heel): 2.7mm
• Spine Thickness (middle): 2.3mm
• Handle: No Handle Included
• Hand Chiseled Mark (Front): In Japanese Kanji "Tetsujin Made"
• Stamp Mark (Back): In Japanese Kanji "Ginsan"

About Tetsujin Knife 

Tetsujin Knife Labo is a Kochi-based knife-making workshop led by the father-son team of Tateo Myojin and Naohito Myojin. With over a decade of experience, Naohito has established himself as a top sharpener and continues to grow the legacy of Japanese knife-making excellence.