Myojin Riki Seisakusho SG2 Gyuto and the New Black Parker Asahi Handle: A Closer Look

Introduction

When the Parker Asahi synthetic rubber handle first appeared on a tested knife build, it was cream colored and, honestly, a lot of people loved it. The most common request afterward was simple: make it in black. That version now exists, and it arrived paired with a blade that deserves its own attention: a 210 or 240mm gyuto from Myojin Riki Seisakusho in SG2 with stainless steel cladding.

This combination, available through Bunsui Boys Trading, turns out to be one of the more interesting pairings we have handled recently: a high-performance, laser-type blade married to a handle material you would not traditionally expect to see at this level. Here is how each piece holds up on its own and together.

The Blade: Myojin Riki Seisakusho SG2 Gyuto

The knife in this combo is a 210 or 240mm gyuto in SG2 stainless steel with a stainless cladding, worked by Myojin, the sharpener also known for the Konosuke Fujiyama FM line and the Tetsu To brand. The grind and polish are excellent, and the spine and choil come beautifully chamfered, the kind of finishing detail that makes a knife comfortable right out of the box.

This is a classic laser-type blade: thin behind the edge, with a profile built for effortless cutting. The polish is a high-grit finish, so it is not a food-release-oriented knife. Starchy or wet ingredients can cling a bit more than on a rougher or more convex finish, though good technique, such as drawing cuts back toward the tip, goes a long way toward managing that.

One misconception worth clearing up: these knives are not hand forged. The outstanding performance comes from the grind, geometry, and finishing, not forging. Hand forged does not automatically mean higher quality, and this knife is a good example of that.

Compared with the Tetsu To Kumi line, which many people already like, this SG2 option offers a different trade-off. The Kumi uses a Blue 2 core with reactive cladding, while this SG2 core with stainless cladding is meant for business: it does not need the care routine of a carbon knife, and the finish has held up well so far.

The Handle: Parker Asahi in Black

The black version of the Parker Asahi handle marks a small but meaningful change in how it is made. Earlier handles were cut from scrap pieces of the Parker Asahi synthetic rubber boards. With demand high, they are now actively cut from the boards directly, and the quality has clearly improved: the edges, contouring, and especially the butt are noticeably cleaner and more consistent than on the earlier prototype.

The black version carries a beautiful hemp pattern in a low-contrast finish. A slightly brighter weave would have been welcome, but as it stands the look is genuinely classy. This handle suits a knife of roughly 210mm and longer; it visually and ergonomically belongs on a longer blade.

In hand, there is something quietly surprising about pairing a world-renowned sharpener’s blade with a rubber handle. It feels good, it looks good, and it is a genuinely interesting direction for knife design.

Performance in the Kitchen

The test dish was pepperonata, an Italian preparation of bell peppers, potatoes, cured olives, onions, garlic, and sausage, which conveniently exercises just about every cut this knife needed to prove. The verdict: the bite is remarkable. It is exceptionally sharp, with a lovely profile, and it delivers exactly what you would expect from a knife at this level. Ingredient after ingredient, the cutting was close to effortless, and the blade length and profile both earned praise throughout the session.

The handle stayed comfortable through the full prep, with the rubber offering a secure, pleasant grip even during longer cutting sessions. Food release was the only minor caveat, largely a function of the high-grit polish rather than any flaw in the knife itself.

Who This Combo Is For

This pairing makes sense for a few types of cooks:

• Anyone who wants laser-type cutting performance without the maintenance demands of a carbon steel or reactive clad knife
• Cooks curious about the synthetic rubber handle movement, particularly in the new black finish
• Buyers looking for a gift-worthy knife and handle combo as the holidays approach

Buying Advice

The combo is available through Bunsui Boys Trading in both 210mm and 240mm gyuto sizes. You can buy the Myojin blade on its own, the Parker Asahi handle on its own, or the complete kit as tested here. If you prefer a longer knife, the handle in black genuinely seems made for the 240mm, but both sizes work.

If the sticky high-grit polish concerns you, remember that technique plays a large role in food release. With proper draw cuts and tip work, this is a manageable trait rather than a dealbreaker. For everyone else, the combination of low-maintenance stainless construction and this level of edge performance is hard to argue with.

Conclusion

The Myojin Riki Seisakusho SG2 gyuto is a phenomenal performer: razor sharp, beautifully finished, and low maintenance thanks to its stainless core and cladding. The Parker Asahi handle in black is more refined than its cream-colored predecessor, with better finishing and a suitably classy look for a longer knife. Together, they make a pairing that is both unusual and genuinely excellent, and a strong candidate whether you are buying for yourself or as a gift.