Tetsujin / Naohito Myojin Aogami #2 Kasumi Gyuto

This Gyuto is hand-forged 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. Paired with a premium double-ginmaki marble buffalo horn rosewood wa-handle.

Spec:

• Origin (Made in): Susaki, Kochi Prefecture, Japan
• Brand: Tetsujin Knife Labo
• Sharpener: Naohito Myojin 明神 直人
• Knife Type: Gyuto
• 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: 210mm (8.3") / 240mm (9.4") / 270mm (10.6")
• Blade Height (at heel): 46mm / 51mm / 55mm
• Spine Thickness
• Above heel: 2.9mm / 3.3mm / 3.1mm
• Middle: 2.3mm / 2.4mm / 2.6mm
• Handle
• Premium Luxury Custom Handle
• Shape: Hachikaku (Octagonal)
• Material: Rosewood (Dalbergia Odorifera)
• Kuchiwa / Tsukajiri: Marble Buffalo Horn
• Divider: Rosewood (Dalbergia Odorifera)
• Ginmaki: Nickel Copper (x2)
• Length: 138mm / 145mm / 146mm
• Overall Length: 355mm / 391mm / 421mm
• Weight: 191g (6.74oz) / 231g (8.15oz) / 249g (8.78oz)
• Hand Chiseled Mark: In Japanese Kanji "Tetsujin Made" (鉄人作)

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

Myojinriki Seisakusho is a Kochi-based knifemaking 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 Sakai knifemakers.

Tateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).

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.