Unboxing - Myojin Riki Sesakusho 210mm Gyuto

That's right, we finally got around to unboxing this bad boy. One of your favorite sharpeners. Probably, your favorite. Really getting it done and a busy person. Everyone uses him, but he finally made a knife for himself. It's been out for a couple of years and we're going to talk about it. Can he forge or is he just a sharpener?
www.chefknives...
thecooksedge.c...
Steel: SG2
HRC: 63~64
Edge Length: 202 mm
Height at heel: 47.13 mm
Distal Taper Heel: 2.59 mm
Distal Taper Mid: 2.26 mm
Distal Taper Tip: 0.39 mm
Weight: 149 grams
Handle: Octagonal Teak w/Buffalo Horn Collar
Shape: Gyuto
Finish: Kasumi
Cladding: Stainless
Construction: Sai-Mai
Edge bevel: 50/50
Knife Line: Myojin Riki Seisakusho
Blacksmith: N/A
Maker: Myojin Riki Seisakusho
Sharpener: Naohito Myojin
Place of Origin: Susaki City, Kochi Prefecture, Japan
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[@VinegarAndSaltedFries]

I think I prefer the Nakagawa forged with Myojin Grind to the Riki or Tetsujin I have. It just feels better in my hand personally hard to explain and food doesn’t stick as much compared to the other two.

[@highend2882]

Im new to the channel and is this the same person?
White chubby dude to black fit dude. I swear i thought some mandela effect happened.

[@convict240]

The myojin Riki, tetsujin, and konosuke are all almost the same grind huh?

[@dixiemae5042]

Fifth 👊🏻💪🏻👨🏼‍🍳🔪

[@Alex25CoB]

Hi Greg, I believe Myojin does all of the grinding and edge sharpening👍 his grinds especially are legendary (have a tetsujin Kiritsuke).
Do you know who forges the sg2 blades?

[@sonkekoster3105]

Hi Greg, thank you for the Video! I have the same knife as 240mm! It‘s a blast! I love it!

[@bensonhai]

#TeamMyojin