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Myojin Riki  |  SKU: MYOJ_COMI_GY210

Myojin Riki Cobalt Special Steel Gyuto 210mm Ebony Handle

$399.95
Tax included Shipping calculated at checkout.
Detailed Specifications
Line Myojin Cobalt Special COSP
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 173 g        6.1 oz
Edge Length 205 mm   .8.07 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 2.6 mm     0.1 inch
Width @ Mid 2.5 mm     0.1 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel COSP (Cobalt Special) | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 59 - 60
Surface Finish Migaki
Handle Octagonal Ebony
Region Tosa
Best for
  • First-timers
  • Pro chefs
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Cobalt Special (COSP) knives from Myojin Riki feature blades crafted from Cobalt Special steel, a high-end Japanese stainless steel known for superior edge retention, sharpness, and corrosion resistance. Enriched with carbon and chromium, it offers excellent durability. The addition of cobalt, molybdenum, and vanadium enhances its hardness, making it ideal for everyday use.

    Pros Cons
  • Easy to look after
  • Excellent fit and finish
  • Thin behind the edge
    		•
  • More sharpening needed
    		•

    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.

    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.

    • 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.

      Slide for more >>

    • Steel: COSP (Cobalt Special)

      Takefu Special Steel's Cobalt Special steel, often referred to as Cobalt Steel, is a premium high-performance steel known for its exceptional edge retention and hardness. This steel incorporates a significant amount of cobalt in its composition, enhancing its wear resistance and strength. The addition of cobalt, along with other elements like carbon, chromium, and molybdenum, allows the steel to achieve a high level of hardness without compromising its toughness. Cobalt Special steel is designed to maintain a sharp edge for extended periods, even under rigorous use, making it highly valued for crafting high-end kitchen knives and cutting tools.
      Makers such as Mojin and Kurosaki have some excellent COSP offerings.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 59- 60

      << Slide for more >>

    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      << Slide for more >>

    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

      << Slide for more >>

    • 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.

      << Slide for more

    Myojin Riki

    Myojin Riki Cobalt Special Steel Gyuto 210mm Ebony Handle

    $399.95

    Another quality offering from Myojin. The Cobalt Special Steel line is practically idential to the more expensive SG2 line: same grind, same profile, and the equally excellent performance. The Cobalt Special steel from Takeful Special Steel is an excellent alternative to the state-of-the-art VG10 steel, offering great wear resistance and edge retention. 

    ======

    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

    I think 'refined' is the best word to describe Naohito's work: while featuring proven cutting performance, his knife has some of the best finishes out there. The spine is nicely chamfered, choil is well polished. By engraving his name Naohito on to the knivves, you can tell that he must be really proud of his work, and I trust you will enjoy his knife as well. 


    Naohito Myojin Portrait

    Measurements 

      210mm 

    Weight 

    		 163 g

    Total Length

    		 365 mm

    Tip to Heel Length

    		 200 mm

    Blade Height at Heel

    		 47.2 mm

    Width of Spine Above Heel 

    		 2.7 mm

    Width of Spine at Middle of Blade

    		 2.5 mm

    Width of Spine at about 1cm From the Tip

    		 1.2 mm 

    Steel

    		 Cobalt Special

    Hardness

    		 HRC 60 to 61

    Handle Design

    		 K&S teak handle buffalo  horn with optional upgrades

     

     

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