Myojin Riki | SKU: MYOJ_COMI_GY240EB

Myojin Riki Cobalt Special Steel Gyuto 240mm Ebony Handle

$439.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

	Myojin Cobalt Special COSP
	Gyuto / Chefs Knife
	Double Bevel
Weight	222 g \| 7.8 oz
Edge Length	233 mm \| 9 11/64″
Heel Height	51 mm \| 2 1/64″
Width @ Heel	2.6 mm \| 7/64″
Width @ Mid	2.6 mm \| 7/64″
Width @ 1cm from Tip	0.6 mm \| 1/32″
Steel	COSP (Cobalt Special) \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	60 - 62
Surface Finish	Ukiba
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 and wear resistance, 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

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

Myojin Riki Seisakusho — Tosa's Sharpening Prodigy

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 st eel 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.

“From Sakai-trained roots in Tosa — a father-son forge where the grind is everything.”

Est. 1950 | 昭和25年

Known for Exceptional grinding and sharpening, tanryusen (metal flow) finish

Instagram @tetsujin_labo Read more about Myojin Riki

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.

Compare with

COSP (Cobalt Special)

—

16.0% 12.0% 8.0% 4.0% 0

1.05%

16.0%

0.25%

1.5%

0.25%

2.5%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum W — Tungsten Co — Cobalt

Hardness 60–62 HRC

555759616365+

Steel

COSP (Cobalt Special)

Manufacturer
- Takefu Special Steel, Japan
Nature Stainless
Hardness60–62 HRC

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.

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.

Finish

Ukiba

Ukiba(浮き刃, floating edge) finish describes a very specific look where the blade is finished mostly in Migaki/brushed finish, and a band of hazy matt finish is applied right above the cladding line using sandblasting. The shiny core steel contrasts with the matt band on the cladding and highlight the edge. As the cladding lines are usually wavy, the edge would looks like it's floating above a cloud, which grant this finish the name Ukiba.

Handle

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.

	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

Myojin Riki Cobalt Special Steel Gyuto 240mm Ebony Handle