Tetsujin Hamono Aogami Kasumi Kiritsuke Gyuto 240mm

Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.

Tetsujin is made of Toru Tamura-san, ( Who once worked at Knifewear) and renowned knife sharpener Naohito Myojin, who started Tetsujin in the late 2010s.

Together, these two are a powerhouse. Their incredible skill and youthful energy result in blades that cut like crazy and generally handle beautifully. These guys are going to go places, and you’ve chosen wisely to get one of their blades!

In a short time, Naohito Myojin-san has become legendary in the Japanese knife world. Anybody obsessed with Japanese knives either has one of his blades already or has one on their radar. His work has gained serious renown amongst knife nerds the world over, folks who can recognize just how incredible his finished products are. He works with a ton of different talented blacksmiths, taking their forged steel and transforming them into beautiful artworks capable of mass vegetable destruction. He’s truly a sharpening genius: the way he tapers and polishes blades allows them to glide through food more smoothly than I ever thought possible.

Long ago, Toru Tamura-san, once worked at Knifewear and after his year in Canada, Toru-san returned to Japan and embarked on a remarkable journey. He secured an apprenticeship under the legendary Hiroshi Kato in Takefu Knife Village, learning the basics of knife making. Not content with This, he took up a second apprenticeship under Shimizu-san, mastering the art of making traditional single-bevel knives. This dual expertise makes Toru-san a rare talent, adept at forging both double-bevel and single-bevel blades. His journey has led him to become a master blacksmith, producing some truly exceptional knives.