{"title":"Naohito Myojin","description":"\u003cp\u003eNaohito Myojin first stepped into a forge at eighteen, training as a blacksmith for three years before turning his focus to sharpening — the discipline that would come to define his career. He spent a decade as an apprentice to Morihiro-san at the renowned Konosuke Sakai atelier, an unusually long and rigorous education even by Japanese standards. From that foundation Myojin-san eventually established his own workshop, Myojinriki Seisakusho, under the Tetsujin name in Susaki, Kōchi Prefecture, on the island of Shikoku in southern Japan. He is widely regarded as one of the country's most accomplished master sharpeners, a reputation built on patient repetition and an instinct for pushing his discipline further.\u003c\/p\u003e\n\u003cp\u003eThe Tetsujin signature is a finely judged bevel — narrow, tough, and resolved with extraordinary precision. Myojin-san balances respect for traditional Japanese sharpening methods with a quietly restless impulse to refine and innovate, and that tension is visible in the work. Geometry sits at the centre of the practice: profiles are confident and considered, edges feel composed under the hand, and the finishing carries the same discipline as the grind itself. Chamfered spines, cleanly rounded choils, and meticulously resolved kasumi or polished surfaces are recurring details, each one demonstrating the same commitment to material integrity that runs through the wider Myojinriki Seisakusho output.\u003c\/p\u003e\n\u003cp\u003eWhat distinguishes Myojin-san beyond pure technique is a collaborative spirit rarely found at this level of the craft. He regularly shares his knowledge with other Japanese craftspeople, lifting the work of the smiths and finishers around him rather than guarding his methods. The result is a body of work that feels both deeply personal and quietly connected to a wider community of makers. We are proud to present Tetsujin within the Modern Cooking Collectors Selection, where Myojin-san's combination of edge stability, refined finishing, and maker-led generosity sits naturally alongside other world-class artisans.\u003c\/p\u003e","products":[{"product_id":"hashimoto-shoichi-gyuto-240mm-yuzen-damascus-san-mai","title":"Gyuto 240mm Yuzen Damascus San Mai","description":"\u003cp\u003e\u003cspan\u003eThis is easily the benchmark in Damascus mastery. At the core a super Damascus forged from Aogami #2 and Shirogami #2. Impressive, both in terms of its performance, hardness, and toughness, but also given the skill required to forge wield the two steels together. The cladding is made from soft iron, SPCC, SS400, S50C, SCM440, SK3 and SKS3. The result is an incredibly stunning, high-performance blade capable of taking a razor-sharp edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWithout describing the geometry and profile of the knife you should already be impressed, but this piece of culinary artistry knows no limits. Naohito Myojin has completed the grind giving this knife his world class touch. Myojin-san, well known in knife enthusiast circles as one of the youngest master knife grinders in Japan. Famous for his work at Atelier Konosuke Sakai, Myojin-san has given this blade a beautifully thin and sharp edge along with his iconic, contemporary pointed profile and incredibly high-performance geometry. The knife moves through produce like it’s not even there and has the most incredibly satisfying weight and balance to it. Forging and grind work together make the most impressive blade we have come across.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe brought this stunning piece of work to one Europe’s finest bladesmiths, Fredrik Spåre. The proposal, make a handle and saya befitting such incredible work. Fredrik Spåre, a Swedish craftsman, suggested using local native materials Masur Birch and Birch bark in combination with brass to produce something elegant and beautiful that does not overshadow the beauty of the blade. The result is a Masur Birch handle with stacked birch bark ferrule, brass, and black composite G10 spacers and a hand hammered, facetted brass bolster. This beautiful handle is paired with a book matched masur birch saya with stacked birch bark inlays and brass pins.\u003c\/p\u003e\n\u003cp\u003eThe completed piece is an absolute one of a kind, unlike anything else. This is heirloom, functional art at its best and in the right hands a priceless collectable.\u003c\/p\u003e","brand":"Collaboration","offers":[{"title":"Default Title","offer_id":43640523587849,"sku":"MC-70-549","price":5364.38,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/7273\/5626\/products\/YuzenGyuto240FredrikSpareSayaandHandle-2.jpg?v=1754645671"},{"product_id":"isasmedjan-x-naohito-myojin-gyuto-235mm-integral-damasteel-1","title":"Isasmedjan X Naohito Myojin Gyuto 235mm Integral Damasteel","description":"\u003cp\u003eA first in many ways. This Gyuto 235mm is the only kitchen knife, to our knowledge, to be forged and ground by a Euro\/Japanese artisanal collaboration. It may also be the first Damasteel Gyuto to be worked on by a Japanese artisan. Finally, it's a very rare forged integral ground in Japan. For these reasons it’s an extremely unique piece.\u003c\/p\u003e\u003cp\u003eThe blade was originally forged in Sweden by Jonas Johnsson and was then shipped to Japan and ground by the skilful knife sharpener Naohito Myojin. Finished in Sweden by Jonas who completed the handle and saya. The knife has since exhibited in the Damasteel chef invitational and was photographed by renowned photographer Jim Cooper.\u003c\/p\u003e\u003cp\u003eThe knife is forged in Damasteel DS93x Dense twist stainless steel⁠, it features a very thin convex bevel and gently tapered geometry. The knife is not only beautiful, but it will perform seriously well.\u003c\/p\u003e\u003cp\u003eAccented with Redwood lace burl, copper⁠ and black G10. The handle is shaped in Jonas's classic Rokkaku Hanmaru style with copper and G10 elements set between the stunning burl handle and incredible forged bolster. The blade is beautifully polished and features a lovely deep etch, giving the stainless Damascus a beautiful topographical texture to it.\u003c\/p\u003e\u003cp\u003eRedwood lace burl used for the Saya and handle features a striking figure full red and brown hues and the Saya is fastened with copper pins. Overall, this is a high point for us as it represents the first of what we hope will be many unique collaborative pieces between our incumbent “Collectors Selection” artisans and new talent from Japan. It’s an honour to be able to bring you this exceptional work from two of the world’s finest artisans.\u003c\/p\u003e\u003cp\u003eProducing pieces like this represents a unique set of challenges, but the results are equally exceptional and beautiful. A special thank you to both Naohito Myojin and Jonas Johnsson for making this possible and trusting us to represent them.\u003c\/p\u003e","brand":"Collaboration","offers":[{"title":"Default Title","offer_id":44989117792521,"sku":"MC-70-557","price":3954.39,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/7273\/5626\/files\/IsasmedjanXMyojinDamasteel2_03fd5b7a-dd75-4740-92ca-32fbca176f92.jpg?v=1754642413"},{"product_id":"gyuto-245mm-spicy-white-gidgee-rosewood","title":"Isa Smedjan X Myojin Gyuto 245mm Spicy White, Gidgee \u0026 Rosewood","description":"\u003cp\u003e\u003cspan\u003eA rare fusion of European craftsmanship and Japanese precision, this limited series of Honyaki Gyuto represents the pinnacle of cutting performance, artistry, and exclusivity. With only four in existence, each piece is entirely unique—a true collector’s item for serious chefs and enthusiasts alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach blade is hand-forged by the renowned Jonas Johnsson of Isa Smedjan, one of the finest Honyaki smiths in the world. His work is sought after for its impeccable heat treatment, meticulous forging, and unparalleled understanding of steel. Jonas has collaborated with some of the most respected names in the industry, including Benjamin Kamon and Birch \u0026amp; Bevel, and his work is renowned for its edge retention and cutting feel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter forging, each piece is entrusted to world-class sharpener Naohito Myojin, whose mastery in grinding and finishing has made him a legend in the field. Myojin has earned an international reputation through his collaborations with Konosuke Sakai, Hashimoto Shoichi, and Satoshi Nakagawa, bringing out the best in already exceptional blades. His precision grinding and polishing techniques create a seamless harmony between form and function, delivering effortless performance with every cut.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eForged from 26C3 carbon steel, the result is extraordinary sharpness, hardness, and edge retention. Sometimes referred to as “Spicy White,” 26C3 is comparable to Japanese White #1 steel, yet exhibits even greater edge retention and fine carbide structure, making it ideal for Honyaki forging. When heat-treated by a master like Jonas Johnsson, this steel reaches remarkable levels of hardness while maintaining resilience, ensuring long-lasting sharpness with a truly refined cutting edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe differential hardening process of the Honyaki construction creates a stunning hamon—a visual testament to the skill and precision required to produce such a blade. Each hamon is entirely unique, reflecting the artistry and individuality of its creation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDesigned for unparalleled cutting feel, the distal taper and ultra-refined convex grind ensure effortless food release, while the precision-thinned edge allows for an incredibly smooth, controlled cut. Whether working with proteins, vegetables, or intricate techniques, this Gyuto performs at the highest level, making it the ultimate tool for professional chefs and collectors alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach piece in the series is fitted with a meticulously crafted handle made from a curated selection of premium woods, including Australian Ringed Gidgee, Tasmanian Blackwood, and Eucalyptus Burl. These stunning woods are accented with brass and rosewood, enhancing both aesthetics and ergonomics. The result is a handle that is not only visually captivating but also perfectly weighted for balance and comfort in the hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith only four in existence, this collection represents a fleeting opportunity to own a truly unique masterpiece. A combination of European and Japanese craftsmanship, top-tier steel, and impeccable geometry, this Honyaki Gyuto is more than just a tool—it is functional art, designed to inspire and perform at the highest level.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach piece is a once-in-a-lifetime acquisition, ensuring that its owner possesses something unlike any other in the world.\u003c\/span\u003e\u003c\/p\u003e","brand":"Collaboration","offers":[{"title":"Default Title","offer_id":54963779109129,"sku":"MC-70-539","price":3839.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/7273\/5626\/files\/IsaSmedjanXMyojinGyutoHonyakiGidgee0501.jpg?v=1754640762"},{"product_id":"gyuto-245mm-spicy-white-eucalyptus-burl-brass","title":"Isa Smedjan X Myojin Gyuto 245mm Spicy White, Eucalyptus Burl \u0026 Brass","description":"\u003cp\u003e\u003cspan\u003eA rare fusion of European craftsmanship and Japanese precision, this limited series of Honyaki Gyuto represents the pinnacle of cutting performance, artistry, and exclusivity. With only four in existence, each piece is entirely unique—a true collector’s item for serious chefs and enthusiasts alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach blade is hand-forged by the renowned Jonas Johnsson of Isa Smedjan, one of the finest Honyaki smiths in the world. His work is sought after for its impeccable heat treatment, meticulous forging, and unparalleled understanding of steel. Jonas has collaborated with some of the most respected names in the industry, including Benjamin Kamon and Birch \u0026amp; Bevel, and his work is renowned for its edge retention and cutting feel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter forging, each piece is entrusted to world-class sharpener Naohito Myojin, whose mastery in grinding and finishing has made him a legend in the field. Myojin has earned an international reputation through his collaborations with Konosuke Sakai, Hashimoto Shoichi, and Satoshi Nakagawa, bringing out the best in already exceptional blades. His precision grinding and polishing techniques create a seamless harmony between form and function, delivering effortless performance with every cut.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eForged from 26C3 carbon steel, the result is extraordinary sharpness, hardness, and edge retention. Sometimes referred to as “Spicy White,” 26C3 is comparable to Japanese White #1 steel, yet exhibits even greater edge retention and fine carbide structure, making it ideal for Honyaki forging. When heat-treated by a master like Jonas Johnsson, this steel reaches remarkable levels of hardness while maintaining resilience, ensuring long-lasting sharpness with a truly refined cutting edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe differential hardening process of the Honyaki construction creates a stunning hamon—a visual testament to the skill and precision required to produce such a blade. Each hamon is entirely unique, reflecting the artistry and individuality of its creation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDesigned for unparalleled cutting feel, the distal taper and ultra-refined convex grind ensure effortless food release, while the precision-thinned edge allows for an incredibly smooth, controlled cut. Whether working with proteins, vegetables, or intricate techniques, this Gyuto performs at the highest level, making it the ultimate tool for professional chefs and collectors alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach piece in the series is fitted with a meticulously crafted handle made from a curated selection of premium woods, including Australian Ringed Gidgee, Tasmanian Blackwood, and Eucalyptus Burl. These stunning woods are accented with brass and rosewood, enhancing both aesthetics and ergonomics. The result is a handle that is not only visually captivating but also perfectly weighted for balance and comfort in the hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith only four in existence, this collection represents a fleeting opportunity to own a truly unique masterpiece. A combination of European and Japanese craftsmanship, top-tier steel, and impeccable geometry, this Honyaki Gyuto is more than just a tool—it is functional art, designed to inspire and perform at the highest level.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach piece is a once-in-a-lifetime acquisition, ensuring that its owner possesses something unlike any other in the world.\u003c\/span\u003e\u003c\/p\u003e","brand":"Collaboration","offers":[{"title":"Default Title","offer_id":54963793854729,"sku":"MC-70-540","price":3839.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/7273\/5626\/files\/IsaSmedjanXMyojinGyutoHonyakiEucalyptus0592.jpg?v=1754640749"},{"product_id":"gyuto-245mm-spicy-white-western-myall-stainless-steel","title":"Isa Smedjan X Myojin Gyuto 245mm Spicy White, Western Myall \u0026 Stainless Steel","description":"\u003cp\u003eA Singular Masterpiece: Honyaki Gyuto by Jonas Johnsson \u0026amp; Naohito Myojin\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA rare fusion of European craftsmanship and Japanese precision, this one-of-a-kind Honyaki Gyuto represents the pinnacle of cutting performance, artistry, and exclusivity. While the original limited series showcased extraordinary skill, this singular piece stands apart—featuring a superior polish and a handle-saya pairing that elevates it to an entirely new level of refinement.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is hand-forged by the renowned Jonas Johnsson of Isa Smedjan, one of the world’s finest Honyaki smiths. His impeccable heat treatment, meticulous forging, and deep understanding of steel have earned him a reputation among top craftsmen, including Benjamin Kamon and Milan Gravier. The result is a blade with exceptional edge retention, resilience, and an unmatched cutting feel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOnce forged, the blade undergoes the expert hands of Naohito Myojin, a legend in precision grinding and finishing. With a portfolio that includes collaborations with Konosuke Sakai, Hashimoto Shoichi, and Satoshi Nakagawa, Myojin’s skill transforms great blades into true masterpieces. For this singular piece, he has applied an even more refined polish, completed entirely by hand, enhancing both the visual brilliance and the seamless cutting experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eForged from 26C3 carbon steel—often referred to as “Spicy White”—this knife achieves an extraordinary balance of sharpness, hardness, and longevity. Comparable to Japanese White #1 steel, yet offering superior edge retention and fine carbide structure, it is the ideal medium for Honyaki forging. Under Jonas Johnsson’s meticulous heat treatment, the steel reaches remarkable hardness while maintaining resilience, ensuring long-lasting sharpness with a truly refined edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe differential hardening process creates a striking hamon, a unique visual hallmark of the blade’s craftsmanship. No two hamons are alike, making this blade an individual expression of the Jonas’s artistry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eComplimenting this stunning blade is an incredible handle and saya combination, crafted from an exquisite and rare piece of Western Myall. Known for its deep, mesmerizing grain and remarkable density, Western Myall enhances both the visual and tactile experience. Stainless steel accents further elevate the design, creating a perfect balance of elegance, durability, and ergonomic excellence.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis one-of-a-kind Honyaki Gyuto is more than just a knife—it is a functional work of art, blending European and Japanese mastery with a level of refinement rarely seen. Whether in the hands of a professional chef or a dedicated collector, it offers an unparalleled experience, both in performance and aesthetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA singular opportunity to own something truly unique—this masterpiece is the only one of its kind in the world.\u003c\/span\u003e\u003c\/p\u003e","brand":"Collaboration","offers":[{"title":"Default Title","offer_id":54963813155081,"sku":"MC-70-541","price":4841.72,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/7273\/5626\/files\/IsaSmedjanXMyojinGyutoHonyakiWesternMyallwithSaya0673_1d7f4fa7-400b-4636-bcdb-1640b58208d0.jpg?v=1754640735"},{"product_id":"gyuto-245mm-spicy-white-tasmanian-blackwood","title":"Isa Smedjan X Myojin Gyuto 245mm Spicy White, Tasmanian Blackwood \u0026 Brass","description":"\u003cp\u003e\u003cspan\u003eA rare fusion of European craftsmanship and Japanese precision, this limited series of Honyaki Gyuto represents the pinnacle of cutting performance, artistry, and exclusivity. With only four in existence, each piece is entirely unique—a true collector’s item for serious chefs and enthusiasts alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach blade is hand-forged by the renowned Jonas Johnsson of Isa Smedjan, one of the finest Honyaki smiths in the world. His work is sought after for its impeccable heat treatment, meticulous forging, and unparalleled understanding of steel. Jonas has collaborated with some of the most respected names in the industry, including Benjamin Kamon and Birch \u0026amp; Bevel, and his work is renowned for its edge retention and cutting feel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter forging, each piece is entrusted to world-class sharpener Naohito Myojin, whose mastery in grinding and finishing has made him a legend in the field. Myojin has earned an international reputation through his collaborations with Konosuke Sakai, Hashimoto Shoichi, and Satoshi Nakagawa, bringing out the best in already exceptional blades. His precision grinding and polishing techniques create a seamless harmony between form and function, delivering effortless performance with every cut.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eForged from 26C3 carbon steel, the result is extraordinary sharpness, hardness, and edge retention. Sometimes referred to as “Spicy White,” 26C3 is comparable to Japanese White #1 steel, yet exhibits even greater edge retention and fine carbide structure, making it ideal for Honyaki forging. When heat-treated by a master like Jonas Johnsson, this steel reaches remarkable levels of hardness while maintaining resilience, ensuring long-lasting sharpness with a truly refined cutting edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe differential hardening process of the Honyaki construction creates a stunning hamon—a visual testament to the skill and precision required to produce such a blade. Each hamon is entirely unique, reflecting the artistry and individuality of its creation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDesigned for unparalleled cutting feel, the distal taper and ultra-refined convex grind ensure effortless food release, while the precision-thinned edge allows for an incredibly smooth, controlled cut. Whether working with proteins, vegetables, or intricate techniques, this Gyuto performs at the highest level, making it the ultimate tool for professional chefs and collectors alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach piece in the series is fitted with a meticulously crafted handle made from a curated selection of premium woods, including Australian Ringed Gidgee, Tasmanian Blackwood, and Eucalyptus Burl. These stunning woods are accented with brass and rosewood, enhancing both aesthetics and ergonomics. The result is a handle that is not only visually captivating but also perfectly weighted for balance and comfort in the hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith only four in existence, this collection represents a fleeting opportunity to own a truly unique masterpiece. A combination of European and Japanese craftsmanship, top-tier steel, and impeccable geometry, this Honyaki Gyuto is more than just a tool—it is functional art, designed to inspire and perform at the highest level.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach piece is a once-in-a-lifetime acquisition, ensuring that its owner possesses something unlike any other in the world.\u003c\/span\u003e\u003c\/p\u003e","brand":"Collaboration","offers":[{"title":"Default Title","offer_id":54963870793993,"sku":"MC-70-542","price":3839.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/7273\/5626\/files\/IsaSmedjanXMyojinGyutoHonyakiTasmainianBlackwood0433.jpg?v=1754640716"}],"url":"https:\/\/moderncooking.com\/en-is\/collections\/naohito-myojin.oembed","provider":"moderncooking.com","version":"1.0","type":"link"}