Naohito Myojin has over 10 years experience sharpening and forging some of the best knives including the Fujiyama series from Konosuke.
Working now in the 2nd generation of the company Myojin Riki Seisakusho his knives are superbly finished around the spine and heel making them some of the most well finished and refined knives we've seen. Superb performers and things of beauty too...
This range of knives is made from super hard SG2 stainless steel. SG2 provides a stainless steel blade which holds a supremely sharp edge, with a Rockwell rating of 64HRC and requires very little maintenance, holding it's sharpness brilliantly well, but requiring more effort to sharpen
Specifications:
Knife Type: Gyuto
Steel Type: SG2
Blade Hardness: HRC 62-63
Blade Type: Double edged blade
Blade Length: 210mm (8.3")
Blade Height: 47mm (1.9")
Blade Thickness: 3mm (0.118")
Ferrule Material: Buffalo
Handle Material: Ebony
Handle Length: 134mm (5.3")
Weight: 200g (7.1 ounces)
IMPORTANT NOTE:
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
If in doubt, give us a shout
Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:
Steel Types Explained
Knife Types Explained
Care Guidelines for all Knives
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