Myojin Riki Cobalt Special 9.4" Gyuto

As a professional chef and Japanese knife collector, I have used many Gyutos from different makers, and the Takayuki Sanpou Hand-Forged Shirogami 9.4” Gyuto really stands out.

The first thing I noticed is how solid this knife feels. Compared to many other brands and Gyutos in the same category, it has a thicker spine and more weight, giving it a very stable and confidence-inspiring feel during heavy prep work. The craftsmanship and material quality are excellent, and you can immediately tell this is a serious working knife.

The Shirogami #2 (White Steel #2) takes an incredibly sharp edge and holds it very well. It delivers the clean, effortless cuts that professional chefs appreciate. Of course, as with any carbon steel knife, it requires proper care because it will rust if neglected. This is not a knife for someone who wants a maintenance-free kitchen tool—it’s made for professionals or enthusiasts who understand carbon steel.

If I could suggest improvements, I would make the wa handle slightly smaller and more refined for better balance and comfort. I would also add a deeper finger choil (pinch-grip curve) to improve grip security and overall ergonomics during long hours of use.

Overall, this is a fantastic workhorse Gyuto with outstanding cutting performance, premium steel, and a substantial feel that many professional chefs will appreciate. Highly recommended for anyone looking for a true carbon steel work knife.

Glides thru produce with ease. Handle and blade looks great.