Forged in Tosa, Japan by Toru Tamura and sharpened by Naohito Myojin, this blade-only 240mm Sujihiki is built for long, clean slices through boneless proteins.

The Aogami #2 (Blue #2) carbon-steel core is clad in soft iron using san-mai construction. Its etched Tanryusen, or Metal Flow, finish reveals layered movement across the blade. Both the core and cladding are reactive and will develop a patina with use.

The long, narrow profile and double-bevel edge suit carving and portioning meat and fish. This listing is for the blade only; no handle is included.

Product Specifications

Brand: Tetsujin Hamono

Region: Tosa, Japan

Blacksmith: Toru Tamura

Sharpener: Naohito Myojin

Line: Tanryusen (Metal Flow)

Profile: Sujihiki

Core steel: Aogami #2 (Blue #2) carbon steel

Cladding: Soft iron

Construction: San-mai

Finish: Etched Metal Flow

Bevel: Double bevel

Nominal blade length: 240mm

Approximate spine thickness at heel: 2.7mm

Approximate heel height: 34mm

Hardness: 61–63 HRC

Handle: Not included

Because each blade is handmade, measurements and finish may vary slightly.

Care: Hand-wash and dry immediately after use. Do not use on bones, frozen food, or other hard materials. Apply a light coat of food-safe oil before extended storage.