Myojin Riki Seisakusho SG2 Gyuto 240mm Amboyna Handle

Myojin Riki Seisakusho SG2 Gyuto 240mm Amboyna HandleThe Myojin Riki Seisakusho SG2 Gyuto 240mm is a stainless clad double bevel chef's knife best fit for professional chefs and enthusiasts seeking precise geometry from Naohito Myojins Tosa workshop. This 240mm gyuto features SG2 powdered steel with a hardness of 62 64 HRC, providing high wear resistance and edge retention within a san mai stainless clad construction that has a kasumi surface finish. The blade measures 235mm in edge length with a heel

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

This Satoshi Nakagawa VG10 Yanagiba 270mm Mirror Polish is a single bevel sashimi knife best fit for professional chefs and enthusiasts requiring stainless steel performance

incorporating state-of-the-art cutlery steel into a functional design that balances artistic craftsmanship with practical utility for detailed food preparation

while the slim profile reduces friction against soft proteins during use

The nashiji surface finish accompanies the thin grind behind the edge

offering a generous cutting surface for tall produce

The sakimaru profile combines the straight edge of a traditional takohiki with a gently rounded tip

Myojin Riki applies exceptional grinding and sharpening techniques rooted in Sakai training

enhancing the performance of your japanese kitchen knife

best fit for professional chefs and collectors seeking a distinctive 210mm blade with unique geometry

The stainless clad sanmai construction pairs a VG10 steel core with a tsuchime surface finish

The western handle profile includes a bolster and is crafted from desert ironwood