Gyuto knife, SG2 stainless steel, Kasumi finish - Myojin
Myojin is known for doing the finishing work and sharpening for Konosuke. After 10 years of experience sharpening and finishing he trained to be blacksmith.
He has now released some of his own knives using SG2 steel.
STEEL: SG2 or R2. These are modern powder steels and as the name suggested are formed from a mixture of powdered elements heated and pressed together. This allows for very precise recipes to be followed. The steels themselves have the ability to be hardened to above 65 on the Rockwell scale giving them excellent edge retention. This does come at a slight cost in that they can be harder to sharpen.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
FINISH: Kasumi polish - a hazy, almost matte, effect on the blade.
HANDLE: Octagonal Ebony handle with black buffalo horn ferule (180mm);
Octagonal Teak handle with black buffalo horn ferule (240mm)
BLADE LENGTH: 180mm or 240mm
MAKER: Myojin
Myojin is known for doing the finishing work and sharpening for Konosuke. After 10 years of experience sharpening and finishing he trained to be blacksmith.
He has now released some of his own knives using SG2 steel.
STEEL: SG2 or R2. These are modern powder steels and as the name suggested are formed from a mixture of powdered elements heated and pressed together. This allows for very precise recipes to be followed. The steels themselves have the ability to be hardened to above 65 on the Rockwell scale giving them excellent edge retention. This does come at a slight cost in that they can be harder to sharpen.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
FINISH: Kasumi polish - a hazy, almost matte, effect on the blade.
HANDLE: Octagonal Ebony handle with black buffalo horn ferule (180mm);
Octagonal Teak handle with black buffalo horn ferule (240mm)
BLADE LENGTH: 180mm or 240mm
MAKER: Myojin
Description
Myojin is known for doing the finishing work and sharpening for Konosuke. After 10 years of experience sharpening and finishing he trained to be blacksmith.
He has now released some of his own knives using SG2 steel.
STEEL: SG2 or R2. These are modern powder steels and as the name suggested are formed from a mixture of powdered elements heated and pressed together. This allows for very precise recipes to be followed. The steels themselves have the ability to be hardened to above 65 on the Rockwell scale giving them excellent edge retention. This does come at a slight cost in that they can be harder to sharpen.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
FINISH: Kasumi polish - a hazy, almost matte, effect on the blade.
HANDLE: Octagonal Ebony handle with black buffalo horn ferule (180mm);
Octagonal Teak handle with black buffalo horn ferule (240mm)
BLADE LENGTH: 180mm or 240mm
MAKER: Myojin
