The TETSUJIN knives will have the same high-performance hamaguri grind that the Naohito Myojin has been putting on the FM Fujiyama.

A collaboration between two longtime friends, with all the quality, fit and finish you’ve come to expect from Naohito Myojin. If you’ve always wanted to try an FM Fujiyama, but prefer a knife that’s stainless and east to maintain, then this is the knife for you.

We hope you will tell us your honest impressions!

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

Brand: Tetsujin 鉄人刃物 
Smith: Toru Tamura 田村 徹
Producing Area: Kochi/ Japan
Profile: Gyuto
Size: 240mm
Steel Type: Stainless Steel
Steel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad
Handle: Taihei Makassar Ebony & Buffalo Horn Ferrule Octagonal
Hand Orientation: Ambidextrous
Hardness: 63±1HRC
Sharpener: Naohito Myojin