Myojin Riki | SKU: MYNG-RBDMB2-GY210BF

Myojin x Nigara Blue 2 Rainbow Damascus Gyuto 210mm Heart Shaped Handle

Name: Myojin x Nigara Blue 2 Rainbow Damascus Gyuto 210mm Heart Shaped Handle
Brand: Myojin Riki
SKU: MYNG-RBDMB2-GY210BF
Price: 1199.95 AUD
Availability: OutOfStock

$1,199.95

Add a saya and receive $20 bundle discount!

Detailed Specifications

Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	163 g 5.75 oz
Edge Length	200 mm .7.87 inch
Heel Height	49 mm .1.93 inch
Width @ Spine	3.4 mm 0.13 inch
Width @ Mid	2.6 mm 0.1 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Hardness (HRC)	61 - 63
Handle	Heart-shaped Ebony Handle

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

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: Blue 2 / Aogami #2
Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 61- 63
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Construction:

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Finish:

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Handle Specs
Profile: Heart Shape WA
Material:
- Ebony
- Marble / Blonde Horn
The heart-shaped ebony handle on Japanese kitchen knives offers ergonomic advantages, providing a comfortable grip that reduces fatigue during prolonged use. Its design conforms naturally to the hand, enhancing control and maneuverability for precise cutting tasks. This handle shape also promotes balanced weight distribution between the blade and handle, improving overall control and reducing strain on the wrist and arm. Beyond functionality, the ebony wood's luxurious appearance adds aesthetic appeal to the knife, elevating its visual appeal in the kitchen. Whether it's a versatile Santoku knife, a multipurpose Gyuto, a specialized Deba for fish, or a precise Yanagiba for sashimi, the heart-shaped ebony handle enhances both the performance and the beauty of Japanese kitchen knives, making them indispensable tools for culinary enthusiasts and professionals alike.
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