Myojin Riki Seisakusho SG2 Gyuto 240mm - African Blackwood
Myojin Riki Seisakusho SG2 Gyuto 240mm - African Blackwood
Myojin Riki Seisakusho SG2 Gyuto 240mm - African Blackwood
Myojin Riki Seisakusho SG2 Gyuto 240mm - African Blackwood
Myojin Riki Seisakusho SG2 Gyuto 240mm - African Blackwood
Myojin Riki Seisakusho SG2 Gyuto 240mm - African Blackwood
Myojin Riki Seisakusho SG2 Gyuto 240mm - African Blackwood
★★★★★ ★★★★★ 5.0 1 reviews

Myojin Riki Seisakusho SG2 Gyuto 240mm - African Blackwood

$494.00
4 payments of $123.50 · Learn more
Over 100,000 Orders Shipped
Authentic Japanese
Easy Returns
Myojin Riki Seisakusho SG2 Gyuto 240mm - African Blackwood
$494.00
★★★★★ ★★★★★ 5.0 (1)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
SG2 Core, Stainless Kasumi Clad
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Gyuto
Blade Material
SG2 Core, Stainless Kasumi Clad
Handle Material
Octagon African Blackwood with Blonde Buffalo
Bevel
Double Bevel
Edge Length
240mm
Overall Length
395mm
Spine Thickness Heel/Mid
2mm @ Mid
Blade Height @ Heel
51mm
gWeight
194g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

SG2 is considered by many as the best knifemaking steel in Japan. It gives all the benefits of carbon steel (very long edge retention, general ease of sharpening) without the carbon steel stresses of maintenance. It'll hold an edge for a long time, and can quickly and easily be refreshed on a whetstone or ceramic honing steel.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Susaki·Sharpener

Naohito Myojin

Susaki, Kochi
Naohito Myojin

Established in 1950, operating continuously from Susaki.

Coordinates
33.4°N · 133.3°E
Signature
Blue #2 with flowing iron cladding
Steels
Aogami #2SG2R2Ginsan
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.
Shop Naohito Myojin →

Customer Reviews

5.0
★★★★★ ★★★★★
Based on 1 verified reviews
Write a Review

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
H
Hayden
An edge so fine it cuts light.

When trying to find a better show knife, this was recommended. It feels great, looks great and as you can tell by 5 stars is great! When trying to look at the blade edge it seems to disappear, the polish and sharpening are art.
Cutting thin garlic was a delightful ease, the only problem was the cut being so good it created a seal and the garlic was stuck to the knife.
A firm favourite already to use and look at.