Myojin Riki Seisakusho SG2 Gyuto 210mm

At the heart of Japan’s knife-making tradition lies Myojin Riki Seisakusho, a workshop led by the talented sharpener Myojin Naohito and his Father Tateo Myojin in Kochi Prefecture. Known for his exceptional skill in bringing blades to life through precise sharpening, Myojin represents a new generation of Japanese craftsmen who carry forward the legacy of their ancestors while adapting to the needs of today’s kitchens.

Myojin is regarded as one of the most distinguished students of the legendary master sharpener Morihiro, whose guidance left a lasting impact on his craft. Morihiro’s influence is evident in Myojin’s work today — with his blades recognized for their flawless, consistent grinds and the graceful Mount Fuji–shaped spine that has become his hallmark.

In his younger years, Myojin also trained briefly as a blacksmith, gaining valuable insight into the forging process before returning to his roots in sharpening. Reuniting with his father, Tateo Myojin, he went on to establish Myojin Riki Seisakusho, a workshop that continues the family’s legacy through a signature line of knives crafted with SG2 steel — uniting tradition, precision, and modern performance.

What is SG2 Steel ? 

SG2 steel, also known as R2, is a premium Japanese powdered metallurgy stainless steel highly regarded in knife-making. With its fine grain structure, it achieves an exceptional balance of sharpness, durability, and corrosion resistance. Capable of reaching hardness levels of 61–64 HRC, SG2 holds a razor edge far longer than many other steels while remaining tough enough to resist chipping when used properly. Its high carbon content ensures superior edge retention, while elements like chromium, molybdenum, and vanadium contribute to its strength and resistance to wear. This makes SG2 a top choice for chefs and enthusiasts who value precision performance and long-lasting reliability in their knives.

Brand: Myojin Riki Seisakusho

Knife Type: Gyuto

Blacksmith : Tateo Myojin

Sharpener : Naohito Myojin （明神 直人）

Blade Construction: Sanmai

Grind: Double-edged Blade (50/50 Grind)

Hagane (Core Steel): SG2

Jigane (Cladding): Stainless steel

Hardness: 63 HRC

Blade Length (heel-to-tip): 210mm (8.3")

Blade Height (at heel): 46mm

Spine Thickness Above heel: 2 mm

Weight : 143g

Handle Shape: Ebony and Black Buffalo Horn (Octagonal)

**Care Instructions:**  

SG2 is a premium high powdered steel known for its exceptional hardness, edge retention, and resistance to corrosion, making it a top choice for high-performance kitchen knives. To maintain SG2 knives, it’s essential to hand wash them with mild soap and water, then immediately dry them to prevent water spots or potential corrosion. Avoid cutting on hard surfaces like glass or granite, and store the knife in a sheath or on a magnetic strip to protect the blade.To maintain the blade’s edge and its lifespan, avoid chopping it on bones and frozen foods. 

Please note that the edge may appear black due to the photography lighting, but it is not actually black.