Tetsujin Hamono is a brand bringing two highly skilled individuals together. Naohito Myojin as the sharpener, also the current sharpener behind the Konosuke Fujiyama FM line. And Toru Tamura as the smith. Together their products are typically quite 'showy' in terms of steel, most popular for their "Metal Flow", as well as provide the user with gorgeous well executed finishes thanks to Myojin-san.

For those that have been in the Japanese kitchen knife business for a while, there is something particular about pairing blue (aogami) steel #2 with the ethereal finish of kasumi. Here, the kasumi is on soft carbon steel meaning it will change, fade, and react over time to create patterns so beautiful you'll think them mirages. See what I did there? Ethereal, mirages, throwing in all the big words. That's because these knives are worth throwing in the big words.

A 240mm sujihiki - sujihiki literally translates to "flesh slicer" - is a very typical length for slicing a small portion of meat in one single swooping motion, or a larger portion of meat sawing back and forth with minimal tearing. Now a kiritsuke sujihiki is basically a sujihiki design, but with a kiritsuke tip, or k-tip. You've now given your flesh slicer a little more versatility so you can score your chicken breast or let's be honest, functionality aside, it makes the sujihiki look more aggressive.

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