Myojin Riki | SKU: MYOJ_G3TRS_GY210

Tetsujin Ginsan Tanryusen (Metal Flow) Gyuto 210mm

$899.95

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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

Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	156 g 5.5 oz
Edge Length	201 mm .7.91 inch
Heel Height	46 mm .1.81 inch
Width @ Spine	2.5 mm 0.1 inch
Width @ Mid	2.1 mm 0.08 inch
Width @ 1cm from Tip	0.6 mm 0.02 inch
Steel	Ginsan / Silver #3 \| Stainless
Hardness (HRC)	60 - 62
Handle	Octagonal Ebony

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

The Tetsujin Ginsan Tanryusen Gyuto 210mm by Myojin Riki is a double-bevel stainless steel chef's knife best fit for users seeking a general-purpose blade with the sharpness of carbon steel and corrosion resistance. This profile performs mincing, slicing, and chopping tasks across vegetables and meats, featuring an edge length of 201mm and a heel height of 46mm. The Hitachi Ginsan Silver #3 steel measures 60-62 HRC and contains 1.02% carbon with 13.75% chromium, providing a fine grain structure that supports acute sharpening angles between 15 and 18 degrees.

Construction features a spine thickness of 2.5mm at the heel, tapering to 2.1mm at mid and 0.6mm at the tip, with a total weight of 156g. The octagonal ebony handle pairs with this geometry for general kitchen use. Ginsan steel offers traditional cutting performance while resisting rust, making it suitable for those requiring stainless maintenance characteristics without sacrificing edge refinement. This gyuto serves as a multi-purpose tool designed for varied kitchen tasks rather than specialising in one application, utilising harder steel grades to maintain sharper edge geometries during extended use.

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.

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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