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Myojin Riki  |  SKU: MYNG-RBDMB2-GY210BF

Myojin x Nigara Blue 2 Rainbow Damascus Gyuto 210mm Heart Shaped Handle

$1,079.99 $1,199.95
Tax included Shipping calculated at checkout.

Detailed Specifications
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 163 g        5.75 oz
Edge Length 200 mm   .7.87 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 3.4 mm     0.13 inch
Width @ Mid 2.6 mm     0.1 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel Blue 2 / Aogami #2 | Carbon
Hardness (HRC) 61 - 63
Handle Heart-shaped Ebony Handle
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.



Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with netural detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.
  7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.
  • 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: Blue 2 / Aogami #2

    Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

    Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

    Manufacturer:

    • Hitachi Special Steel, Japan

    Nature: Carbon

    Hardness: 61- 63

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  • Construction:

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  • Finish:

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  • Handle Specs

    Profile: Heart Shape WA

    Material:

    • Ebony
    • Marble / Blonde Horn

    The heart-shaped ebony handle on Japanese kitchen knives offers ergonomic advantages, providing a comfortable grip that reduces fatigue during prolonged use. Its design conforms naturally to the hand, enhancing control and maneuverability for precise cutting tasks. This handle shape also promotes balanced weight distribution between the blade and handle, improving overall control and reducing strain on the wrist and arm. Beyond functionality, the ebony wood's luxurious appearance adds aesthetic appeal to the knife, elevating its visual appeal in the kitchen. Whether it's a versatile Santoku knife, a multipurpose Gyuto, a specialized Deba for fish, or a precise Yanagiba for sashimi, the heart-shaped ebony handle enhances both the performance and the beauty of Japanese kitchen knives, making them indispensable tools for culinary enthusiasts and professionals alike.

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Myojin Riki

Myojin x Nigara Blue 2 Rainbow Damascus Gyuto 210mm Heart Shaped Handle

$1,079.99 $1,199.95

Nigara X Myojin Rainbow Damascus Gyuto. Nigara, based in the city of Hirosaki, is getting very popular with their highly skilled raindrop Anmon damascus pattern. Naohito Myojin is famous for his work as the sharpener of Konosuke's Fujiyama series and Tetsujin's TanRyuSen series. His knives cuts exceptionally well with great F&F. 

This exclusive project brings two of the most popular makers together. We chose the popular Rainbow damascus (Copper / Brass stainless damascus cladding) with Blue 2  high carbon core steel. It is highly functional and visually appealing.

 

Nigara Hamono

Based in the small yet beautiful city of Hirosaki in the northern prefecture of  Aomori, Nigara hamono has been making samurai swords for 350 yearas, with master Kunitoshi  (國俊) being one of the most famous sword smith in his generation. Now headed by  the 9th generation mastersmith Tsuyoshi Yoshizawa (吉澤 剛), Nigara is becoming very popular thanks of its exquisite forging skills and second to none quality control. 

Myojin Riki

Naohito Myojin (明神 直人) is a young sharpener based in Kochi prefecture. While his workshop Myojin Riki Seisakusho is probably not as famous as the established brands from Sakai and Echizen, he is the sharpener behind some of the very famous knife lines in the industry; noteabley the Tetsujin brand and the 'Fujiyama' line by Konosuke. 

Naohito Myojin Sharpening

 

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