Myojin Naohito Riki Seisakusho

Gyuto with a 234 mm blade (tip to heel).

An exclusive Japanese chef's knife handcrafted by Naohito Myojin in Kochi, Japan.

This knife combines traditional craftsmanship with modern steel technology, representing the finest in Japanese precision, balance, and elegance. The blade is forged from Cobalt Special (COS), a high-alloy stainless steel developed by Takefu Special Steel Co. The core steel is clad in stainless steel, resulting in a durable, corrosion-resistant blade with exceptional edge retention, excellent sharpness, and easy resharpening.

Core steel: Cobalt Special (COS)
Hardness: HRC 61–62
Cladding: Stainless steel
Weight: 179 g
Blade length: 234 mm
Blade height: 51 mm
Thickness at heel: 2.5 mm
Thickness at mid-spine: 2.2 mm
Handle: Wenge wood with a buffalo horn ferrule