Tetsujin Hamono Ginsan Kasumi Gyuto 210mm - Siamese Rosewood & Blonde

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Tetsujin Hamono Ginsan Kasumi Gyuto 210mm - Siamese Rosewood & Blonde

Name: Tetsujin Hamono Ginsan Kasumi Gyuto 210mm - Siamese Rosewood & Blonde
Brand: Tetsujin Hamono
SKU: TET-G3-KAS-G210-SRB
Price: 430.0 USD
Availability: OutOfStock

$430.00 USD

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Tetsujin Hamono Ginsan Kasumi Gyuto 210mm - Siamese Rosewood & Blonde

$430.00 USD

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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel

Ginsan Core, Stainless Steel Clad

Hardness

61 HRC

54 Soft 67 Hard

Maintenance

Moderate

3 / 5

How to care for this steel

Style

Gyuto

Blade Material

Ginsan Core, Stainless Steel Clad

Handle Material

Octagon Siamese Rosewood & Blonde

Bevel

Double

Edge Length

202mm

Overall Length

349mm

Spine Thickness Heel/Mid

2.6mm/2.2mm

Blade Height @ Heel

46mm

Weight

157g

An In Depth Look

Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type Read

Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Tetsujin

Tetsujin is the work of two friends in Kochi, on the island of Shikoku: blacksmith Toru Tamura and sharpener Naohito Myojin. They started making knives together in the late 2010s, and it didn’t take long for people to notice.

Tamura-san came to knives in a roundabout way. Before he ever picked up a hammer he was working in Canada, at Knifewear in Calgary, selling Japanese knives. He went home wanting to make them himself and in 2010 started an apprenticeship under Hiroshi Kato in Takefu, one of the most respected smiths in Echizen. After that he did a second apprenticeship to learn traditional single bevel knives.

Myojin-san grew up in a family of sharpeners. His family’s workshop, Myojin Riki Seisakusho, sharpens knives forged by other smiths, and he started there full time at 18. Funnily enough he didn’t love it at first. It wasn’t until he trained under a master sharpener in Echizen that it clicked, and he’s been pushing himself ever since. He’s now one of the most sought after sharpeners in Japan and the hands behind several well known lines for Konosuke.

The way they split the work is simple. Tamura-san forges, and Myojin-san grinds and finishes. Their knives are mostly Blue #2 and Ginsan, thin behind the edge and finished with a lot of care. Look out for the Tanryusen line, where the forging and sharpening leave a soft, cloudy pattern in the cladding that you usually only see on old wrought iron.

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