Myojin Riki Seisakusho SG2 K tip Gyuto 210mm Snakewood Handle

Myojin Riki Seisakusho SG2 K tip Gyuto 210mm Snakewood HandleThe Myojin Riki Seisakusho SG2 K tip Gyuto 210mm is a double bevel chef knife best fit for professional chefs and enthusiasts requiring precise tip control and push cutting performance. Crafted in Tosa by Naohito Myojin, this knife features SG2 powdered stainless steel clad in stainless san mai construction with a kasumi finish. The K tip profile pairs an angled point for scoring and detailing with a flatter edge optimised for clean slicing strokes,

this blade features SG2 powdered stainless steel at 62-64 HRC within a san-mai stainless clad construction

making it semi-stainless rather than fully stainless despite the stainless damascus cladding

The Ono Suzukaze SG2 Damascus Nakiri 165mm is a double-bevel Japanese vegetable knife forged in Seki by Ono Knife

It pairs these specifications with an octagonal ebony handle featuring undisclosed materials crafted specifically for this line

270 mm 300 mm 330 mm Weight 213 g 255 g 283 g Total Length 422 mm 452 mm 482 mm Tip to Heel Length 260 mm 290 mm 321 mm Blade Height at Heel 34

this knife requires immediate drying and light oiling after use to prevent oxidation

This knife suits users who require stainless maintenance characteristics without sacrificing the cutting performance associated with carbon steels

120 mm 150 mm Weight 80 g 96

The Yukihira continues to hold its place for Japanese people today as a cooking appliance essential to traditional Japanese cooking

Steel: White 2 mono steel

best fit for enthusiasts and professional chefs requiring a 240mm general-purpose blade

Kenji Togashi (Dento-Kogeshi)