Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony
Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony

Myojin Riki Seisakusho SG2 Gyuto 210mm - Ebony

$405.00 Sale Save

Item is in stock Only 0 left in stock Item is out of stock Item is unavailable

Buy it with

Ceramic Honing Rod Black 10"

$47.00

 

Blade Guard

$5.60$7.00

20% Off

 

Specifications

Style: Gyuto
Blade Length: 210mm
Overall Length: 365mm
Weight: 147g
Blade Height @ Heel: 47mm
Bevel: Double Bevel
Spine Thickness @ Mid: 2mm
Blade Material: SG2 Core, Stainless Kasumi Clad
HRC: 63
Handle Material:

Octagon Ebony


 

Introducing

Naohito Myojin

Naohito Myojin is a fast-rising sharpener working out of Kochi prefecture. His work is now in such high demand that long wait times are now the norm. He is the sharpener behind the Tetsujin line and the 'Fujiyama' line by Konosuke.

Blade Type

The Gyuto is the general purpose chef knife to suit many tasks, including cutting larger meats and vegetables. It is the most commonly found knife type in many professional kitchens around the world.

Steel Type

SG “Powder Stainless Steel” contains more carbon that traditional carbon steel knives (Aogami, Shirogami) but is also high in stainless elements. This means your knife will hold an extremely sharp edge for a very long time, whilst requiring basically no maintenance in order to stay rust-free. This steel is extremely hard. The harder the steel, the more brittle it can be.

For more information check the definitive guide to Japanese steel

Recommended Maintenance

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife

Shop with confidence knowing that Chefs Edge has shipped over 15,000 orders around Australia and internationally since we began business in 2018. We use StarTrack Express for all Australian deliveries, which gives you speedy 1-2 business day shipping. We use DHL Express for all international parcels, averaging a 4-7 business day delivery timeframe around the world. We also have a local, Perth based team ready to help you with any questions or queries you may have.

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