Tetsujin Blue 2 Kasumi Sujihiki 210mm Ebony Handle Wenge though it requires more effort

though it requires more effort to sharpen and care during maintenance to prevent chipping

This traditional handle profile provides a sturdy grip for precise handling during culinary tasks

we specifically asked for the top F&F

complementing the 240mm blade which has a 53mm heel height and spine thickness measuring 2

As a stainless steel option

Tetsujin Blue 2 Kasumi Sujihiki 210mm Ebony Handle Wenge though it requires more effortThe Tetsujin Blue 2 Kasumi Sujihiki 210mm is a double bevel slicer forged by Toru Tamura and sharpened by Naohito Myojin, best fit for enthusiasts and professional chefs requiring a dedicated protein knife. This 210mm blade features a Hitachi Blue 2 carbon steel core with san mai soft iron clad construction and a kasumi finish. The slim profile reduces surface contact during slicing tasks, making it suitable for carving proteins, portioning large cuts