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Myojin Riki  |  SKU: MYOJ_SGMG_KGY240

Myojin Riki Seisakusho SG2 K-Tip Gyuto 240mm

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Detailed Specifications
Line Myojin Riki Seisakusho SG2
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 187 g        6.6 oz
Edge Length 235 mm   .9.25 inch
Heel Height 51 mm     .2.01 inch
Width @ Spine 2.6 mm     0.1 inch
Width @ Mid 2.3 mm     0.09 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel SG2 / R2 | Powdered Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 64
Surface Finish Kasumi
Handle Octagonal Teak Black Ferrule
Region Tosa
Best for
  • Pro chefs
  • Enthusiasts
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Seisakusho maintains the same high standard as Konosuke, another renowned line sharpened by Naohito Myojin.

    The SG2 Seisakusho knives by Myojin Riki represent the pinnacle of Japanese knife craftsmanship, featuring blades crafted from SG2 steel. SG2 steel is renowned for its exceptional performance, known for its outstanding edge retention, sharpness, and resistance to corrosion. These knives are meticulously hand-forged by skilled artisans, using traditional Japanese techniques passed down through generations.

    Pros Cons
  • Excellent performance
  • Thin behind the edge
  • Excellent fit and finish
  • A little bit brittle

  • 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: SG2 / R2

      SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.


      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 62- 64

      << 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: Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA


      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

      << Slide for more

    Myojin Riki

    Myojin Riki Seisakusho SG2 K-Tip Gyuto 240mm


    Seisakusho SG2 powdered stainless K-Tip Gyuto. 180 / 210 / 240mm by Myojin Riki. 


    180 mm 210 mm 240 mm
    Weight / /
    187  g
    Total Length /
    385 mm
    Tip to Heel Length /
    235 mm
    Blade Height at Heel /
    51.2 mm
    Width of Spine Above Heel /
    2.6 mm
    Width of Spine at Middle of Blade /
    2.3 mm
    Width of Spine at about 2cm from tip /
    0.9 mm


    Steel type: SG2 Stainless steel

    Hardness (HRC): 62 - 63

    Handle Design: K&S Teak wood handle. Optional handles available.  



    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



    • 240mm
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