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Myojin Riki  |  SKU: MYOJ_G3MGK_KGY210EB

Tetsujin Ginsan Migaki K-tip Gyuto 210mm Ebony Handle

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K&S Price: AU $489.95* inc. tax , vs:
Pro Tooling AU $589.0 -20.45%
Hitohira Japan AU $575.0 -17.59%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-04-15T01:00:48Z

Detailed Specifications
Line Tetsujin Ginsan Migaki
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 172 g        6.07 oz
Edge Length 203 mm   .7.99 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 2.8 mm     0.11 inch
Width @ Mid 2.1 mm     0.08 inch
Width @ 1cm from Tip 0.5 mm     0.02 inch
Steel Ginsan / Silver #3 | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 60 - 62
Surface Finish Migaki
Handle Octagonal Ebony
Region Tosa
Best for
  • Pro chefs
  • First-timers
  • Students
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The Tetsujin Ginsan shares the same quality of all the other Tetsujin lines: excellent cutting performance with a sturdy in hand feel yet glides through ingridents effortlessly.

    In case you are not familar with the Tetsujin brand, it is a collaboration between two friends and colleagues: Toru Tamura and Naohito Myojin of Myojin Riki. 

    Blacksmith: Toru Tamura (田村 徹)

    Sharpener: Naohito Myojin (明神 直人)

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Easy to look after
  • Non-premium steel

  • 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: 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.


      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 60- 62

      << 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


      • 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

    Tetsujin Ginsan Migaki K-tip Gyuto 210mm Ebony Handle

    The Tetsujin Ginsan shares the same quality of all the other Tetsujin lines: excellent cutting performance with a sturdy in hand feel yet glides through ingridents effortlessly. In case you are not familar with the Tetsujin brand, it is a collaboration between two friends and colleagues: Toru Tamura and Naohito Myojin of Myojin Riki. Blacksmith: Toru Tamura (田村 徹)Sharpener: Naohito Myojin (明神 直人)
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