Gyuto 240mm SG2 Series
The first release by Myojin Naohito an SG2 core knife, clad in soft Migaki polished stainless steel. A remarkable talented knife maker with a sophisticated eye for detail. The beautiful Migaki finish is stunning with contrast between the misty stainless cladding and the mirror polish on the core steel.
If "crazy" was a measure of sharpness, then these would be considered crazy sharp! A perfect, PERFECT convex grind and a profile that is just so satisfying on the board. If you know Konosuke knives then you know that they feature some of the most amazing attention to detail and fit and finish all of which is present here. Every curve and every edge has been artfully detailed by this master sharpener.
With a clear and considered understanding of what is required in a Japanese knife, even the tang is perfectly shaped for an optimal handle fit, allowing for a flawless finish on the entire blade.
Product Specification
Blade Type: Gyuto
Edge Length: 240mm
Spine Heel: 2.6mm
Spine Mid: 2.3mm
Spine Tip (20mm before): 1.7mm
Blade Height: 50mm
Weight: 216g
Cutting Edge Steel: R2 / SG2
Stainless: Yes
HRC: 64+
Blade Construction: 3 Layer (San Mai)
Blade Finish: Matte Polish
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Ebony & White Buffalo Horn
Handedness: Ambidextrous
Saya Included: No
Product Care:
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
