Myojin Riki Cobalt Special Steel Gyuto 210mm Ebony Handle

Myojin Riki Cobalt Special Steel Gyuto 210mm Ebony HandleThe Myojin Riki Cobalt Special Gyuto 210mm is a stainless clad chef's knife best fit for first timers and professional chefs seeking high edge retention in an easy care format. Crafted in Tosa by Naohito Myojin, this double bevel blade features COSP steel from Takefu Special Steel with a hardness of HRC 60 61. The san mai stainless clad construction provides corrosion resistance while maintaining the thin geometry behind the edge that characterises

This 210mm gyuto features san-mai stainless Damascus construction with a double bevel edge geometry

Tip to Heel Length (mm): 213

3 mm Width of Spine at about 2cm from tip 2

This traditional Japanese profile measures 180mm with a straight edge designed specifically for clean chopping and slicing vegetables into thin continuous sheets

At over 2KG in shipping weight

This Oozuku is very even and with beautiful

This kind of clay from Iga is super porous

The brith of K&S custom handles

the blade requires prompt wiping and drying after use to prevent corrosion

best fit for professional chefs and enthusiasts requiring a long Kanto-style slicer

8 mm Width of Spine at Middle of Blade 3

This gives the stone the fastest sharpening capability among our waterstones