Tetsujin Hamono Kasumi Kiritsuke 210 mm

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Product Information

Length  210 mm
Total Length 345 mm
Steel Aogami (Blue #2) (Iron Clad)
Handle Ebony  
Ferrule Buffalo Horn 
Rockwell 64
Height Spine to heel 46mm
Width at Spine 2mm
Weight  175g
Bevel  Double 


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 Kiritsuke is an all purpose knife geared more toward the professional than the home cook though it's a great option for home cooks who prefer a longer knife. This knife is double beveled and is therefore suitable for both right and left handed users but traditionally the Kiritsuke is single beveled and only the head chef is permitted to use one in traditional sushi restaurants. 

Kiritsukes function much like a gyuto or chef's knife and can be used for basically any task. They are a great option for those who prefer to use an up and down, forward and backward chopping motion rather than a rocking motion due to the lack of curvature to the blade. This coupled with the K-tip (aka reverse tanto tip) make it a fantastic slicing knife as well, although the k-tip is much more delicate than a traditional curved tip. Typically, kiritsukes carry a flatter profile and are more suited to push/pull cutting style, as opposed to the rocking motion.

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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