Tetsujin / Naohito Myojin Aogami #2 Kasumi 165mm Santoku

This Santoku is hand-forged by Toru Tamura and hand-sharpened by Naohito Myojin with Aogami #2 steel, clad in stainless steel and heat-treated to 63 HRC. The Kasumi-polished blade offers superb edge retention, and the beautiful edge geometry allows a sleek cutting performance. The overall fit and finish is excellent, especially the smoothly polished choil. 

Spec:

• Origin (Made in): Susaki, Kochi Prefecture, Japan
• Brand: Tetsujin Knife
• Craftsman: Toru Tamura 田村徹
• Sharpener: Myojin Naohito 明神 直人
• Knife Type: Santoku
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Aogami #2
• Jigane (Cladding): Soft Iron
• Hardness: 63 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes: Kasumi
  
• Blade Length: 165mm (6.5")
• Blade Height (at heel): 46mm
• Spine Thickness
• Above heel: 2.8mm
• Middle: 2.0mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Wenge
• Kuchiwa / Tsukajiri: Resin (Amber)
• Length: 129mm
  
• Overall Length: 313mm
• Weight: 133g (4.69oz)
• Hand Chiseled Mark: In Japanese Kanji "Tetsujin Made" (鉄人作)

About Myojin Riki Seisakusho 明神利器製作所 / Tetsujin Knife Labo 鉄人刃物ラボ

Myojin Riki Seisakusho is a Kochi-based knife making workshop run by Tateo Myojin 明神健雄) and Naohito Myojin (明神直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from renowned knifemakers. 

Tateo’s son Naohito didn’t like the family business, because he was bored of doing the same thing over and over again - until he sharpened his friend’s knife and received a compliment from his friend. It was the first time Naohito had ever found knife-sharpening a rewarding task. Now just in his early 30s, Naohito already has over a decade of experience in the knife industry. He's now launching his new family brand - Tetsujin Knife Labo.

Care:

Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.