Tetsujin Blue 2 Kasumi Gyuto 240mm Ebony WA Handle As part of the Hayabusa

As part of the Hayabusa line from Hyogo-based maker Hatsukokoro

placing it on the thicker side for this profile category

best fit for professional chefs and enthusiasts seeking extended edge retention

that tells you something) meaning the Sukenari ZDP-189 will offer insance edge retention and sharpness

Tetsujin Blue 2 Kasumi Gyuto 240mm Ebony WA Handle As part of the HayabusaThe Tetsujin Blue 2 Kasumi Gyuto 240mm is a double bevel chef's knife forged by Toru Tamura and sharpened by Naohito Myojin, best fit for enthusiasts and professional chefs requiring a reactive carbon steel blade. This 240mm gyuto features Hitachi Blue 2 steel with a soft iron clad san mai construction and kasumi finish. The carbon steel core measures 61 63 HRC and requires immediate drying and light oiling after use to prevent oxidation, as the blade