Tetsujin Blue 2 Kasumi K-tip Sujihiki 270mm Muneishi one need not only skills

one need not only skills but a real passion of knife making

solid grip

Another key point is that the shears' take-apart design

is perhaps due to that the Japanese chefs traditionally do not care too much about these aspects

Weighing 160g with a workhorse grind

Tetsujin Blue 2 Kasumi K-tip Sujihiki 270mm Muneishi one need not only skillsThe Tetsujin Blue 2 Kasumi K tip Sujihiki 270mm is a double bevel slicer forged by Toru Tamura and sharpened by Naohito Myojin, best fit for enthusiasts and professional chefs requiring a long carbon steel blade for protein work. This 270mm knife features Hitachi Blue 2 steel with a soft iron clad san mai construction and kasumi finish, measuring 264mm in edge length and weighing 160g. The spine measures 2. 3mm at the heel and middle, tapering to 1.