Tetsujin Hamono Blue #2 Kasumi 270mm Gyuto (No Handle)

Regular price$549.00
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Tetsujin Hamono is a brand bringing two highly skilled individuals together. Naohito Myojin as the sharpener, also the current sharpener behind the Konosuke Fujiyama FM line. And Toru Tamura as the smith. Together their products are typically quite 'showy' in terms of steel, most popular for their "Metal Flow", as well as provide the user with gorgeous well executed finishes thanks to Myojin-san.

For those that have been in the Japanese kitchen knife business for a while, there is something particular about pairing blue (aogami) steel #2 with the ethereal finish of kasumi. Here, the kasumi is on soft carbon steel meaning it will change, fade, and react over time to create patterns so beautiful you'll think they’re mirages. See what I did there? Ethereal, mirages, throwing in all the big words. That's because these knives are worth throwing in the big words.

Gyuto, translates to "cow sword" and at 270mm, it might as well be a cow sword! A gyuto of this size is fairly large and may be daunting; this is generally not considered an entry level size to Japanese cutlery. 

Customer Reviews

Based on 1 review
King Ying Ming
Kiritsuke 270mm tetsujin is awesome

I bought a K-tip Gyuto (Kiritsuke) of the same Tetsujin Hamano line at the same length of 270mm (not the regular gyuto above but I dont see the Kiritsuke version listed on the website). The straighter profile of the kiritsuke was amazing for eggplants and 1o inch zucchinis to cut them into large plaques for grilling (cut hotdog style on the plant in one motion). Also this Kiritsuke was amazing for cutting boneless pork and deer shoulder into cubes for carnitas with long knife strokes. Lastly making collard greens was a breeze and fun and given the size of the leaves this knife was a blast to use (see images below for real time knife length comparison to the greens). Highly recommend this knife for large vegetable prep work and boneless shoulder meats to breakdown.

Aesthetics. I have not messed with foods that darken the patina like onions but with meats and leafy greens it has a mostly blue patina with random streaks of a light orange. I believe there should be some bluing where my thumb pinches the knife.

The knife handle was installed by Zach at the store with a maple handle by Daniel Ryan (sold at the store)


About us

We take responsibility for selecting and providing authentic quality products through our direct relationships with Japanese suppliers. Shipping trouble? We have your back and will manage it. Problem with your order? Contact us and we make it right. If you are our customer, we will not stop until we get the perfect knife in your hands. -Tony and Zach

Japanese Knive

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