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Home | Japanese Kitchen Knives | Myojin Riki Seisakusho 180mm Santoku Cobalt Special Stainless Bubinga

Myojin Riki Seisakusho 180mm Santoku Cobalt Special Stainless Bubinga Handle

€271,39
€271,39
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Hand ground stainless clad Takefu Special Cobalt stainless fine convex ground by Myojin Naohito at his workshop Myojin Riki Sesakusho in Tosa on Shikoku island.

Cobalt Special is a high performance stainless steel from Takefu Specialty Steels made specifically for cutlery. It’s alloy and refining techniques provide excellent rust resistance, edge life toughness and edge formation. Cobalt Special has 1.1% carbon, 16% chromium along with tungsten, molybdenum and vanadium and cobalt which strengthens the matrix and adds to edge holding.

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
Sharpener: Myojin Naohito
Producing Area: Tosa, Shikoku Island
Profile: Santoku
Size: 180mm
Steel Type: Stainless Steel
Steel: Cobalt Special
Handle: Bubinga Handle
Total Length: 312mm
Handle Length: 128mm
Handle to Tip Length: 185mm
Blade Height: 47mm
Edge Length: 170mm
Thickness: 2.1mm
Weight: 130g
Hand Orientation: Ambidextrous

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.

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