Myojin Riki | SKU: MYOJ_G3TRS_KTGY240

Tetsujin Ginsan Tanryusen (Metal Flow) K-Tip Gyuto 240mm

$20,503.00

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St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Tetsujin Blue 2 Tanryusen (Metal Flow)
Profile	K-tip Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	225 g 7.94 oz
Edge Length	231 mm .9.09 inch
Heel Height	50 mm .1.97 inch
Width @ Spine	3.0 mm 0.12 inch
Width @ Mid	2.6 mm 0.1 inch
Width @ 1cm from Tip	0.6 mm 0.02 inch
Steel	Ginsan / Silver #3 \| Stainless
Blade Construction	Sanmai - Soft Iron Clad
Hardness (HRC)	60 - 62
Surface Finish	Etched
Handle	Octagonal Ebony
Region	Tosa
Best for	Enthusiasts Collectors

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The Tetsujin Ginsan Tanryusen K-Tip Gyuto 240mm by Myojin Riki is a double-bevel chef’s knife best fit for users seeking precise tip work and push-cutting performance in a stainless steel blade. Made in Tosa with Ginsan Silver #3 steel, this 240mm profile features an angled kiritsuke-style tip and flatter edge geometry optimised for deliberate slicing strokes and detailed tasks like scoring or picking.

Ginsan stainless steel offers the fine grain structure and sharpness associated with carbon steel while providing corrosion resistance, measuring 60-62 HRC. The san-mai soft iron clad construction displays a tanryusen metal flow finish achieved through etching. This 225g knife has a spine thickness of 3.0mm at the heel tapering to 0.6mm at the tip, with a 50mm heel height and 231mm edge length. An octagonal ebony handle pairs with the double-bevel grind to support controlled cutting technique.

Myojin Riki performs both forging and finishing under one roof in Tosa, applying exceptional grinding and sharpening expertise to each blade. The Tetsujin line represents a collaboration with blacksmith Toru Tamura, combining Sakai-trained roots with distinct metal flow aesthetics. This K-tip gyuto suits chefs who value defined tip precision alongside general-purpose utility in a stainless steel format that balances edge retention with ease of sharpening.

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.

Myojin Riki

The Myojin Riki Manufacturing, established by a founder who mastered his skills in Osaka, the heartland of blade-making, has been operational for over 80 years. Specializing in knives made from steel and iron, they've recently focused on stainless steel knives, valued for their light weight, resistance to rust, and exceptional sharpness. These knives are popular among both professionals and general consumers, partly due to their application of the "stacked steel pattern" traditionally found in swords. The second generation continues to innovate, customizing products to meet users' needs, while also contributing to cultural preservation through their involvement with local traditional performances and blade repairs.

Naohito Myojin, the second generation craftsman of Myojin Riki, has dedicated himself to continuing the legacy of his predecessor's craftsmanship in knife making. Focused on innovation while preserving traditional techniques, Naohito has made a significant mark in the field by customizing knives that not only meet the practical needs of users but also contribute to the cultural heritage through his involvement in local traditions and blade restoration efforts. His work reflects a deep commitment to quality, functionality, and the preservation of the artistry involved in Japanese knife making.

Profile: K-tip Gyuto

Chefs Knife
The K-tip Gyuto — known in Japanese as kiritsuke gyuto (切付牛刀) — is a double-bevelled chef's knife that pairs the all-purpose body of a standard gyuto with a kiritsuke-style tip: an angled, clipped "k-tip" point in place of the gyuto's curved belly. Combined with a flatter edge profile, this gives two advantages. The sharply defined tip excels at precise work — scoring, detailing and picking — while the flatter edge is optimised for clean push-cutting and long slicing strokes. It remains a versatile general-purpose knife, but rewards a chef who works with deliberate, tip-led precision.

A note on naming: the K-tip (or "Kiritsuke") Gyuto is a double-bevelled knife and should not be confused with the traditional Kiritsuke (切付け) — a single-bevelled knife that is a genuinely different tool. Many retailers list the two interchangeably; at Knives and Stones we keep them distinct so you know exactly what you're buying.
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Steel: Ginsan / Silver #3
Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Stainless
Hardness: 60- 62
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.
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