Description
This Naohito Myojin SG2 gyuto is sure to be a fantastic addition to any kitchen. The core is heat-treated to 63 HRC. This extremely light blade has amazing edge retention and its geometry allows for great cutting performance. The signature Myojin finish on the spine and choil are nice to the touch and will be sure to make any owner extremely happy. Combined with our Parker Asahi synthetic rubber handles, these not only have the same benefits as the cutting boards but also provide very good grip. Available with wave or hemp print in 210mm and 240mm.
Specs:
- Brand: Myojin Riki Seisakusho
- Origin: Kochi, Japan
- Sharpener: Naohito Myojin
- Hagane (core): R2/SG2
- Jigane (cladding): Stainless Steel
- San Mai
- Grind: Double-edged Blade (50/50 grind)
- Hardness: 63 HRC
- Blade Length: 210mm / 240mm
- Blade Height : 47mm / 51mm
Naohito Myojin got his start leaning how to forge knives at the age of 18 before deciding to train in the art of sharpening under Morihiro-san of famous knifemaker Konosuke-Sakai. After ten years of working in the Osaka region, he decided to move back to his hometown of Kochi where he now runs the family business Riki Seisakusho and Tetsujin Labo with Toru Tamura.
This blade ships from Japan. We cannot control and are not responsible for duties outside of Japan.
Care:
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such
as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
This product ships from Japan, we cannot control duties or taxes for various countries.