Gyuto knife, SG2 stainless steel, Kasumi finish - Myojin

Myojin is known for doing the finishing work and sharpening for Konosuke, but now produces knives under his own name.

STEEL: SG2 or R2. These are modern powder steels and as the name suggested are formed from a mixture of powdered elements heated and pressed together. This allows for very precise recipes to be followed. The steels themselves have the ability to be hardened to above 65 on the Rockwell scale giving them excellent edge retention. This does come at a slight cost in that they can be harder to sharpen.

SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.

FINISH:  Kasumi polish - a hazy, almost matte, effect on the blade.

HANDLE: Octagonal Ebony handle with Streaky buffalo horn ferule

BLADE LENGTH: 240mm

MAKER: Naohito Myojin