Myojin Riki Seisakusho SG2 Kasumi Gyuto 240mm Ebony Handle

Myojin Riki Seisakusho SG2 Kasumi Gyuto 240mm Ebony HandleThe Myojin Riki Seisakusho SG2 Kasumi Gyuto 240mm is a double bevel kitchen knife forged in Tosa, Japan. It features a Sanmai construction with a powdered SG2 R2 stainless steel core clad in softer stainless steel. The blade carries a traditional Kasumi finish and is hardened to 6264 HRC. Naohito Myojin, the second generation sharpener at this father and son workshop, executes the grind and polish, creating a consistent surface that highlights the

The Myojin Riki Seisakusho SG2 Kasumi Gyuto 240mm is a double-bevel kitchen knife forged in Tosa, Japan. It features a Sanmai construction with a powdered SG2/R2 stainless steel core clad in softer stainless steel. The blade carries a traditional Kasumi finish and is hardened to 62–64 HRC. Naohito Myojin, the second-generation sharpener at this father-and-son workshop, executes the grind and polish, creating a consistent surface that highlights the boundary between the core and cladding.

This Gyuto utilises a convex grind designed to flow through most foods. The SG2 steel offers high edge retention and full stainless properties. While the geometry handles succulent ingredients well, the thicker blade behind the edge may create more wedging in very dense roots like carrots or sweet potatoes. The fit and finish are precise, with all sharp corners chamfered so the choil and spine feel smooth to the hand. It is best suited for pro chefs, enthusiasts, and collectors who value high-performance steel and traditional Japanese aesthetics.

Measuring 235 mm in edge length with a heel height of 50 mm, the knife weighs 208 g. The octagonal ebony handle is milled from a single block, offering a polished, geometric grip. As a tool from a workshop known for exceptional grinding, this model serves as a multi-purpose chef's knife for users seeking a durable, high-hardness cutting tool.