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

Tetsujin Tanryusen (Metal Flow) Blue 2 Sujihiki 240mm

Name: Tetsujin Tanryusen (Metal Flow) Blue 2 Sujihiki 240mm
Brand: Tetsujin
SKU: TJ-TRYU-B2-KSUJ240-EB
Price: 16020.00 TWD
Availability: OutOfStock

$16,020.00

Tax included Shipping calculated at checkout.

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

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.

ONE CUSTOMER CAN ONLY PURCHASE ONE MYOJIN / TETSUJIN KNIFE PER DAY, NO EXCPTIONS.

Tetsujin Tanryusen Blue #2 Sujihiki 240mm

Elevate your culinary precision with the Tetsujin Tanryusen Blue #2 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'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 Sujihiki, a Japanese kitchen knife perfect for those who value precision and performance. Available at Knives and Stones, Sydney.

Features:

Blade Length: 240mm
Steel Type: Blue #2 steel
Blade Finish: Unique finish
Handle Material: Premium wood handle
Craftsmanship: Handcrafted
Usage: Ideal for slicing meats and fish with precision

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
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.

Naohito Myojin, the second generation craftsman of Myojin Riki, has dedicated himself to continuing the legacy of his predecessor's craftsmanship in knife making. Focused on innovation while preserving traditional techniques, Naohito has made a significant mark in the field by customizing knives that not only meet the practical needs of users but also contribute to the cultural heritage through his involvement in local traditions and blade restoration efforts. His work reflects a deep commitment to quality, functionality, and the preservation of the artistry involved in Japanese knife making.

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 proteins and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 240mm and 270mm being particularly favored for their balanced cutting length and agility. When used for their intended purpose Sujihiki has a significant advantage: the slimmer blade will have less surface contact with the soft protein, and lead to reduced frictions during the cut compare to Gyuto as this type of food would "grip" the blade from pushing forward. In addition, the generally flat profile of Sujihiki is a perfect match for slicing tasks, when paired with a carbon steel core, they are some of the best tools for portioning large piece of meat, they can also act as the perfect melon cutter occationaly.
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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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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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