Trade In Myojin Naohito 210mm Gyuto SG2 Stainless Kasumi Teak Handle

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Trade in gyuto in great condition with original packaging. This powdered stainless steel knife shows some small surface scratches. There is also slight oxidation on the core steel and some in the cladding, but these spots will not affect performance. Otherwise the knife looks like it is going to perform really well. The fresh BC edge has taken down some of the original very thin edge so edge toughness is increased while still cutting smoothly. Comes with BC First Free Sharpening Card.

Original Listing:

Hand ground stainless clad SG2 stainless powder steel with convex grind by Myojin Naohito at his workshop, Myojin Riki Sesakusho in Tosa on Shikoku Island.

SG2 is a very fine grained stainless steel that is capable of working well at very fine finishes and is known for holding it's peak sharpness for a good length of time. It must be noted these are ground very fine and will not tolerate rough use, no bones or twisting on cutting boards. 

Naohito-san became known to us here from his fabulous grinds and finishes on the Konosuke Fujiyama FM knives. We have been consistently impressed with how nicely these fine blades cut and at the quality of his finish work. It is exciting to get more knives finished by this young but very talented sharpener and now blacksmith as Naohito-san has begun to forge some of his own knives. 

Brand: Myojin Riki Sesakusho
Smith: Myojin Naohito
Sharpener: Myojin Naohito
Producing Area: Tosa, Shikoku Island
Profile: Gyuto
Size: 210mm
Steel Type: Powdered Stainless Steel
Steel: SG2
Handle: Teak Buffalo Horn Ferrule Octagonal
Total Length: 348mm
Handle Length: 133mm
Handle to Tip Length: 216mm
Blade Height: 46mm
Edge Length: 202mm
Thickness: 2.6mm
Weight: 144g
Hand Orientation: Slight Right

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

Trade In Myojin Naohito 210mm...

Regular Price
$398.00
Sale Price
$398.00
Regular Price
Sold Out
Unit Price
per 
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