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Accueil | Japanese Kitchen Knives | Myojin Naohito 180mm Gyuto SG2 Stainless Kasumi Teak

Myojin Naohito 180mm Gyuto SG2 Stainless Kasumi Teak

$540.84
$540.84
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Hand ground stainless clad SG2 stainless powder metal fine convex ground 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
Sharpener: Myojin Naohito
Producing Area: Tosa, Shikoku Island 
Profile: Gyuto
Size: 180mm
Steel Type: Stainless Steel
Steel: SG2
Handle: Teak and Horn
Total Length: 318mm
Handle Length: 129mm
Handle to Tip Length: 190mm
Blade Height: 45mm
Edge Length: 176mm
Thickness: 2.7mm
Weight: 125g
Hand Orientation: Ambidextrous

Brand: Myojin Riki Sesakusho
Sharpener: Myojin Naohito
Producing Area: Tosa, Shikoku Island
Profile: Gyuto
Size: 180mm
Steel Type: Stainless Steel
Steel: SG2
Handle: Teak and Horn
Total Length: 318mm
Handle Length: 129mm
Handle to Tip Length: 190mm
Blade Height: 45mm
Edge Length: 176mm
Thickness: 2.7mm
Weight: 125g
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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