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

I previously use a regular diamond plate without the handle to flatten my waterstone

this gyuto measures 2

specifically configured for left-handed users requiring precision poultry and meat butchery tools

offering improved wear resistance through vanadium addition

providing a durable grip for precise handling during culinary tasks

White 2 steel offers high sharpness and ease of sharpening but requires immediate wiping and drying after use to prevent corrosion

The Hatsukokoro x Myojin Shirasagi White 2 K-tip Yanagiba 330mm is a single bevel sashimi knife best fit for professional chefs and students requiring precise raw fish preparation

after coming a vendor

pairing thin geometry with structural durability

The stainless clad construction ensures the blade remains corrosion-resistant while maintaining the distinctive black damascus aesthetic associated with the maker's signature line

Please choose the correct size that fits your hibachi grill

ensuring you achieve precision with every swipe