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Myojin Riki  |  庫存單位: MYOJ_B2KTM_GY210EB

Tetsujin Blue 2 Kasumi Gyuto 210mm 烏木手柄

$10,459.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣!

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K&S Price: AU $10,459.00* inc. tax , vs:
Store CK AU $601.0 --94.25%
Store TT AU $649.0 --93.79%
Store KK AU $668.38 --93.61%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2025-08-17T17:07:14Z

Detailed Specifications
Line Tetsujin Blue 2 Kasumi
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 170 g        6.0 oz
Edge Length 200 mm   .7.87 inch
Heel Height 45 mm     .1.77 inch
Width @ Spine 3.6 mm     0.14 inch
Width @ Mid 2.6 mm     0.1 inch
Width @ 1cm from Tip 0.6 mm     0.02 inch
Steel Blue 2 / Aogami #2 | 碳鋼
Blade Construction Sanmai - Soft Iron Clad
Hardness (HRC) 61 - 63
Surface Finish Kasumi
Handle Octagonal Ebony
Region Tosa
Best for
  • Enthusiasts
  • Pro chefs
    • 澳洲境內 200 澳元以上的刀具可免費送貨。
    • 透過 DHL Express 進行全球運輸,需要 3 至 5 天。


    Tetsujin Kasumi is the "budget" version of the well-known Tanryusen line. Utlizing the excellent Hitachi Blue 2 Steel, matched with a less exotic yet equally elegant Kasumi finish.

    Same as Tanryusen, this Blue 2 Kasumi line is forged by Toru Tamura (田村 徹) and sharpened by Naohito Myojin (明神 直人).

    Pros Cons
  • Excellent performance
  • Thin behind the edge
  • Excellent fit and finish
  • 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. Error: Steel nature unknown

    明神力

    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.

    • 個人資料: 牛刀

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう) gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      滑動看更多>>

    • 鋼材: 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.

      製造商:

      • Hitachi Special Steel, Japan

      性質: 碳鋼

      硬度: 61 - 63

      <<滑動看更多>>

    • 建構: 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.

      <<滑動看更多>>

    • 完成: Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

      <<滑動看更多>>

    • 手柄規格

      個人資料: Octagonal WA

      材料:

      • 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.

      << 滑動查看更多

    Myojin Riki

    Tetsujin Blue 2 Kasumi Gyuto 210mm 烏木手柄

    $10,459.00

     Tetsujin Kasumi 是著名的 Tanryusen 系列的“廉價”版本。 

    與炭龍線相同,這條 Blue 2 Kasumi 線由田村徹 (Toru Tamura) 鍛造,並由明神直人 (Naohito Myojin) 打磨。

    ======

    明神直人(Naohito Myojin)是一位來自高知縣的年輕磨刀師。雖然他的工作室「明神力製作所」(Myojin Riki Seisakusho)可能不如堺市和越前市的知名品牌那麼出名,但他卻是業內一些著名刀具品牌背後的磨刀師,其中最著名的是鐵人(Tetsujin)品牌和幸之助(Konosuke)的「藤山」(Fuyama)系列。 

    Naohito Myojin Sharpening

    我認為「精緻」這個詞最能形容直人的作品:他的刀不僅擁有久經考驗的切割性能,還擁有市面上頂級的拋光工藝。刀背倒角精美,刀柄拋光得當。刀上刻有他的名字“直人”,可見他對自己的作品引以為豪,我相信您也會喜歡他的刀。


    Naohito Myojin Portrait

    測量 

      210毫米 240毫米 270毫米
    重量 190克 234克
    總長度
    385克
    腳尖到腳跟的長度 200毫米 235毫米 260毫米
    鏟刀根部高度
    49.9毫米 53.5毫米
    脊椎至腳跟的寬度
    3.1 毫米 3.1 毫米
    葉片中部脊寬
    2.3 毫米 2.8 毫米
    距尖端約1公分處的脊椎寬度
    0.9 毫米 1.2 毫米

     鋼: 藍色 2 芯,附軟鐵包層


    硬度: HRC 62-63


    手柄設計: 柚木手柄和牛角套圈,可選


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