Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm
Tetsujin Hamono Kasumi Gyuto 200 mm

Tetsujin Hamono Kasumi Gyuto 200 mm

Price
$589.95
Taxes and shipping calculated at checkout
Out of stock

Product Information

Length  200 mm
Total Length 345 mm
Steel Aogami (Blue #2) (Iron Clad)
Handle Ebony  
Ferrule White Buffalo Horn 
Rockwell 64
Height Spine to heel 45 mm
Width at Spine 2.6 mm
Weight 162 g
Bevel  Double (50/50)

 


Tetsujin Hamono

These beautiful knives from Tetsujin Hamono are made by a duo of childhood friends, the blacksmith Tetsu, and sharpener Myojin, who is known for his work on the Konosuke Fujiyama line. These knives are top performers, and while quite heavy in hand, they are laser thin behind the edge and cut like it. 

An incredibly high level of fit and finish is shown off on the polish and grind of these blades, with a beautiful hazy cladding full of banding(which is a little hard to show off in photos), and a near mirror polished core steel. Handles are on the beefy side which nicely balance these thick-at-the-spine blades, and give the knife a great chopping and push cutting weight.

While we don't like picking favorites at the shop, it is very difficult to find anything wrong with these knives at all, and we're super happy to have them in the shop available to our customers!
The Knife 


The Gyuto is the Japanese equivalent to a standard western style Chef's knife and is THE most versatile shape available. It can be used to break down fish and other animals, chop vegetables with both an up and down and rocking motion, slice cooked and raw proteins and anything else you can think of. We highly recommend this shape to anyone looking for that one go to knife they can grab with confidence for any task. 

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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