Myojin Riki | SKU: MYOJ_G3MGK_GY210EB

Tetsujin Ginsan Ukiba Gyuto 210mm Ebony Handle

$519.95

Tax included Shipping calculated at checkout.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Tetsujin Ginsan Ukiba
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	177 g 6.24 oz
Edge Length	200 mm .7.87 inch
Heel Height	45 mm .1.77 inch
Width @ Spine	2.8 mm 0.11 inch
Width @ Mid	2.3 mm 0.09 inch
Width @ 1cm from Tip	0.6 mm 0.02 inch
Steel	Ginsan / Silver #3 \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	60 - 62
Surface Finish	Ukiba
Handle	Octagonal Ebony
Region	Tosa
Best for	Pro chefs First-timers Students

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Tetsujin Ginsan Ukiba Gyuto 210mm by Myojin Riki is a stainless-clad chef's knife best fit for users seeking a 210mm general-purpose blade with Ginsan steel and an ebony octagonal handle. This gyuto features sanmai stainless clad construction with a ukiba surface finish and a double bevel geometry. The blade measures 200mm in edge length with a 45mm heel height, 2.8mm spine thickness at the heel tapering to 0.6mm at the tip, and weighs 177g.

Ginsan Silver #3 stainless steel from Hitachi Special Steel offers corrosion resistance alongside a fine grain structure that supports sharpness and ease of sharpening. This steel balances edge retention with maintenance characteristics suitable for professional and home kitchen use. Myojin Riki produces this knife in Tosa, where forging and finishing occur under one roof within a workshop established in 1950. Naohito Myojin leads production and is recognised for exceptional grinding and sharpening expertise. The Tetsujin brand represents a collaboration with blacksmith Toru Tamura, combining Sakai-trained roots with Tosa craftsmanship to produce knives valued for their cutting performance and distinctive metal flow finishes.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Myojin Riki

The Myojin Riki Manufacturing, established by a founder who mastered his skills in Osaka, the heartland of blade-making, has been operational for over 80 years. Specializing in knives made from steel and iron, they've recently focused on stainless steel knives, valued for their light weight, resistance to rust, and exceptional sharpness. These knives are popular among both professionals and general consumers, partly due to their application of the "stacked steel pattern" traditionally found in swords. The second generation continues to innovate, customizing products to meet users' needs, while also contributing to cultural preservation through their involvement with local traditional performances and blade repairs.

Naohito Myojin, the second generation craftsman of Myojin Riki, has dedicated himself to continuing the legacy of his predecessor's craftsmanship in knife making. Focused on innovation while preserving traditional techniques, Naohito has made a significant mark in the field by customizing knives that not only meet the practical needs of users but also contribute to the cultural heritage through his involvement in local traditions and blade restoration efforts. His work reflects a deep commitment to quality, functionality, and the preservation of the artistry involved in Japanese knife making.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: Ginsan / Silver #3
Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Stainless
Hardness: 60- 62
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.
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