Tanaka R2 Ironwood Sujihiki 210mm Arashiyama 2mm near the tip to

2mm near the tip to support its thin behind-the-edge grind

this is the prototype

This construction supports the knife's role as a controllable option for daily food preparation tasks

allow to hold and press easier

This genuine single-bevel kiritsuke differs from double-bevel K-tip gyuto variants

Tanaka R2 Ironwood Sujihiki 210mm Arashiyama 2mm near the tip toThe Tanaka R2 Ironwood Sujihiki 210mm is a double bevel Japanese slicer featuring SG2 powdered stainless steel and a desert ironwood handle, best fit for enthusiasts and professional chefs requiring precise protein carving. This 210mm blade utilises a slim profile designed specifically for slicing tasks, reducing surface contact and friction when portioning meats or cutting terrines. The flat geometry supports long drawing cuts, while the stainless