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Myojin Riki  |  SKU: MYOJ_G3TRS_KTGY240

Tetsujin Ginsan Tanryusen (Metal Flow) K-Tip Gyuto 240mm

$899.95
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Detailed Specifications
Line Tetsujin Blue 2 Tanryusen (Metal Flow)
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 225 g        7.94 oz
Edge Length 231 mm   .9.09 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 3.0 mm     0.12 inch
Width @ Mid 2.6 mm     0.1 inch
Width @ 1cm from Tip 0.6 mm     0.02 inch
Steel Ginsan / Silver #3 | Stainless
Blade Construction Sanmai - Soft Iron Clad
Hardness (HRC) 60 - 62
Surface Finish Etched
Handle Octagonal Ebony
Region Tosa
Best for
  • Enthusiasts
  • Collectors
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    ONE CUSTOMER CAN ONLY PURCHASE ONE MYOJIN / TETSUJIN KNIFE PER DAY, NO EXCPTIONS.

    Discover the exceptional Tetsujin Ginsan Tanryusen (Metal Flow) K-Tip Gyuto 240mm, a premium Japanese kitchen knife crafted by master sharpener Naohito Myojin of Myojin Riki Seisakusho.

    This outstanding Japanese kitchen knife features Ginsan (Silver #3) stainless steel hardened to 60-62 HRC, offering the sharpness and fine grain structure of carbon steel with superior corrosion resistance. The blade showcases a beautiful metal flow pattern and precise double bevel geometry with perfect balance and effortless cutting performance.

    The handle features minimalist octagonal ebony construction, meticulously milled from a single block and highly polished for a luxurious grip. As a versatile K tip Gyuto profile, this Japanese kitchen knife excels at slicing, dicing, and chopping vegetables, meats, and more.

    Each Japanese kitchen knife in the Tetsujin line represents the pinnacle of craftsmanship from the sharpener behind renowned Konosuke Fujiyama knives.


    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral 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.

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    • 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.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 60- 62

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    • 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.

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