ModRQC
Just shutup n' grabbit!
![I1.jpg I1.jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/184/184517-I1.jpg)
I was on the market for a 180mm Gyuto and had almost settled down on a Futana S3 Migaki with a super fine tip; but nothing fancy. Then the vendor carrying the Myojin had an event with an especially huge cutoff on it: even there it was not inexpensive, but it made much more sense to me. Trying one of Myojin’s grind was a nice prospect, and I had a certain curiosity towards all the hype surrounding this series, where I myself was not particularly enthusiastic. Curiosity and opportunity got the best of me in the end.
![I2Hdl.jpg I2Hdl.jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/184/184518-I2Hdl.jpg)
My biggest apprehension really was that it’d be a rather soulless knife: Myojin grind on whatever it takes to sell. SG2, now so commonly everywhere that it’s getting difficult just to avoid it, was nothing to convince me to think otherwise. I’ve come to a healthy respect for the steel after like four iterations so far, but I still usually tend to skip it if I can.
![I3Bl.jpg I3Bl.jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/184/184519-I3Bl.jpg)
I wasn’t so thrilled at first either, once I had it in hand. Not displeased but rather underwhelmed. The handle was tacky OOTB from I don’t know what excess ointment done to it – a phenomenon I’ve never experienced before. I’m also not a fan of blades that come with a lacquer, which I’ll tend to immediately remove because I don’t trust them with food. But I guess both could be construed as means of extra protection, and what can a guy say against that?
![I4Oall.jpg I4Oall.jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/184/184520-I4Oall.jpg)
On the less acceptable side of things, there’s a thin layer of epoxy that seeped from the handle encroaching the neck on both sides, which can be seen in some pictures. On one side there was more of it, and consequently also a gap into the insert where too much had seeped out.
![I5LSfin.jpg I5LSfin.jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/184/184521-I5LSfin.jpg)
All of this is really nothing much to fault the knife. Very neat and excessively groomed overall, not disparaging in its regular price class, and bound to please more than to deter as it comes.
![I6RSOallFin.jpg I6RSOallFin.jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/184/184522-I6RSOallFin.jpg)
I removed the lacquer on the blade from the onset using acetone, then washed and buffed the handle until its tackiness was gone. Also had to sharpen the knife – an emergency case since it could not even cleanly cut printer paper OOTB, and made dire work of an onion. Not that I’m expecting brilliant OOTB edges as a general rule, but from Myojin I thought the general consensus was that they did arrive pretty sharp.
![I7Lacq.jpg I7Lacq.jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/184/184523-I7Lacq.jpg)
Before moving on to more interesting points, specs grid:
MAKER/SERIES | Myojin Riki Seisakucho |
TYPE & LENGTH | Gyuto 180mm |
STEEL & BLADE | SG2 Stainless Clad |
FINISH | Kasumi |
WEIGHT / BALANCE | 147g / 0 |
HANDLE MATERIAL | Wenge/Buffalo |
| |
TOTAL LENGTH | 320 |
BLADE LENGTH | 191 |
EDGE LENGTH | 176 |
| |
HEIGHT AT HEEL | 45 |
HEIGHT AT MID BLADE | 39 |
HEIGHT 35mm TO TIP | 28 |
| |
SPINE | THICKNESS |
HEEL | 2.5 |
MID BLADE | 2.4 |
35mm TO TIP | 2 |
10mm TO TIP | 0.9 |
| |
EDGE THICKNESS | @ 10 / 5 / 1mm over |
Average | 1 / 0.5 / 0.1 |