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Tetsujin  |  SKU: TJ-TRYU-B2-KSUJ240-EB

Tetsujin Tanryusen (Metal Flow) Blue 2 K-tip Sujihiki 240mm

$699.00

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Detailed Specifications
Line Tetsujin Blue 2 Tanryusen (Metal Flow)
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 164 g        5.78 oz
Edge Length 221 mm   .8.7 inch
Heel Height 34 mm     .1.34 inch
Width @ Spine 2.7 mm     0.11 inch
Width @ Mid 2.2 mm     0.09 inch
Width @ 1cm from Tip 0.4 mm     0.02 inch
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Sanmai - Soft Iron Clad
Hardness (HRC) 61 - 63
Surface Finish Etched
Handle Octagonal Ebony
Region Tosa
Best for
  • Enthusiasts
  • Collectors
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Tanryusen features some highly visible forging cloud on the iron cladding achieved through meticulous hand-forging, very similar to the much loved and elusive Shigefusa cloud. The difference is that, often this type of forging lines are found on knives cladded with old wrought iron, which are usually rare and expensive; in contrast, the cladding cloud on Tanryusen is formed by great forging and sharpening techniques of the makers. 

    Pros Cons
  • Great artistic
  • Highly collectable
  • Great OOTB
  • High budget
  • Need extra care

  • Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Myojin Riki

    The Myojin Riki Manufacturing, established by a founder who mastered his skills in Osaka, the heartland of blade-making, has been operational for over 80 years. Specializing in knives made from steel and iron, they've recently focused on stainless steel knives, valued for their light weight, resistance to rust, and exceptional sharpness. These knives are popular among both professionals and general consumers, partly due to their application of the "stacked steel pattern" traditionally found in swords. The second generation continues to innovate, customizing products to meet users' needs, while also contributing to cultural preservation through their involvement with local traditional performances and blade repairs.

    • Profile: Sujihiki

      Slicer

      The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

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    • Steel: Blue 2 / Aogami #2

      Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

      Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 63

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    • Construction: Sanmai - Soft Iron Clad

      Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.

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    • Finish: Etched

      The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony

      This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

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    Tetsujin

    Tetsujin Tanryusen (Metal Flow) Blue 2 K-tip Sujihiki 240mm

    $699.00

    Tetsujin Tanryusen Blue #2 K-Tip Sujihiki 240mm

    Elevate your culinary precision with the Tetsujin Tanryusen Blue #2 K-Tip Sujihiki 240mm, an exceptional Japanese kitchen knife. This knife, expertly crafted, merges traditional Japanese techniques with high-quality materials for superior performance. The 240mm blade, ideal for slicing meats and fish, is forged from Blue #2 steel, celebrated for its outstanding sharpness, edge retention, and ease of sharpening.

    The blade features a distinctive K-Tip design, offering enhanced precision and control for intricate cutting tasks. The blade's unique finish not only adds to its visual appeal but also reduces drag during slicing. The handle, made from premium wood, is ergonomically designed to provide a comfortable and secure grip, ensuring effortless maneuvering. Each Tetsujin knife exemplifies meticulous craftsmanship and a commitment to quality, making it an essential tool for any professional chef or home cook.

    Upgrade your kitchen arsenal with the Tetsujin Tanryusen Blue #2 K-Tip Sujihiki, a Japanese kitchen knife perfect for those who value precision and performance. Available at Knives and Stones, Sydney.

    Features:

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