Sukenari | SKU: SK-SG2HON-YA270

Sukenari SG2 Honyaki Yanagiba 270mm, Ebony Handle Horn Ferrule

Name: Sukenari SG2 Honyaki Yanagiba 270mm, Ebony Handle Horn Ferrule
Brand: Sukenari
SKU: SK-SG2HON-YA270
Price: 2199.95 AUD
Availability: InStock

$2,199.95

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Sukenari SG2 Honyaki Migaki
Profile	Yanagiba
Bevel Type	Single Bevel
Weight	206 g \| 7.3 oz
Edge Length	262 mm \| 10 5/16″
Heel Height	31 mm \| 1 7/32″
Width @ Heel	3.5 mm \| 9/64″
Width @ Mid	3.1 mm \| 1/8″
Width @ 1cm from Tip	1.4 mm \| 1/16″
Steel	SG2 / R2 \| Powdered \| Stainless
Blade Construction	Honyaki
Hardness (HRC)	62 - 64
Surface Finish	Migaki
Handle	Octagonal Ebony Blonde Horn
Region	Toyama
Best for	Pro chefs Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Sukenari’s SG2 Honyaki is an unusual offering, even from a maker known for working with demanding steels. Made in Toyama, this line takes SG2 powdered stainless steel and turns it into a single-bevel blade with solid monosteel construction. There is no soft cladding here—the entire blade is SG2. That construction is what the Honyaki name refers to in this line.

What interests me is the combination of traditional Japanese slicing geometry with the wear resistance and stainless convenience of SG2. A yanagiba earns its place when drawing through a piece of tuna or salmon in one smooth movement, where control and the condition of the cutting edge matter far more than force. This line is aimed at cooks who value that precise slicing work and want an edge that holds up well between sharpening sessions, with less concern about the rust and discolouration associated with carbon steel.

The hira—the flat face above the shinogi line—is mirror polished, while the kireha, or primary bevel, has a migaki finish. The two finishes give the blade a refined appearance while clearly defining its geometry. Grinding and finishing solid, hardened SG2 takes considerable work, and Sukenari produces these blades in limited numbers. The same construction also brings a maintenance trade-off: substantial bevel work and refinishing require more patience than on a blade with soft cladding. This is a knife for someone comfortable with single-bevel care, or willing to have it maintained professionally.

I see the SG2 Honyaki as a specialist purchase for serious chefs and enthusiasts who appreciate both the construction and its practical benefits. It carries a substantial premium, but offers an uncommon combination of forged monosteel craftsmanship, stainless steel and traditional yanagiba geometry.

Pros	Cons
Excellent performance Great for professionals	High budget Relatively hard to sharpen

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.

Sukenari

Sukenari: The Toyama Forge That Tames Steel No One Else Can

Sukenari(佑成), a brand with a trademark written in two Kanji, one is "to support" or can be broken down to "human and its right side", the other one is "become, achieve). According to the current Representative Director Nobuo Hanaki, this name is filled with the desire of making product that will become an inseparable part in the right hand of those who cook.

Eversince the founding of the company in Showa 8th (1933), Sukenari have been renowned for its products utilizing the hardest manufacturing technique of Honyaki. This applies not only to the traditional carbon steel, but also to modern stainless alloy steels, or even powder metallurgy steels. It is quite safe to say Sukenari, is one of the most, if not the most pioneering Japanese company in terms of new steel selection, with glorious track records of forging with steels never seen on any other kitchen knives.

Eversince the founding of the company in Showa 8th(1933), Sukenari have been renowned for its products utilizing the hardest manufacturing technique of Honyaki. This applies not only to the traditional carbon steel, but also to modern stainless alloy steels, or even powder metallurgy steels. It is quite safe to say Sukenari, is one of the most, if not the most pioneering Japanese company in terms of new steel selection, with glorious track records of forging with steels never seen on any other kitchen knives.

ZDP-189, YXR7 and HAP-40, these are the steels with extreme performance that was never considered by the industry to be suitable for knife making, yet Sukenari was daring enough to experiment with them, which lead to the adoptation by the industry. Without this company, we are likely unable to get our hands on some of the extreme performer knives today. It is great to see a Japanese company with rich history can breake the stereotype of lacking in innovation, and show us there are still potential for improvement. Just like the current company owner, 3rd-generation Hanaki - Mr. Nobuo Hanaki said: "we are willing to work hard to improve our skill and technique, so we can be relied upon by those who cook."

“The knife behind the knife — and the steel no one else dares.”

Est. 1933 | 昭和8年

Known for Forging the "unforgable" powdered steels

Website sukenari.jp Instagram @sukenari_official Read more about Sukenari

Knife details

Profile

Yanagiba

The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

Compare with

SG2 / R2

—

14.0% 10.5% 7.0% 3.5% 0

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Typical values from third-party sources.

Manufacturer
- Takefu Special Steel, Japan
Nature Stainless
Hardness62–64 HRC

SG2 (Super Gold 2, also documented as SPG2) is a powder-metallurgy blade steel made by Takefu Special Steel. Takefu describes a fine, uniform structure and lists hardness of HRC 62 or higher. The maker's heat treatment determines the hardness of a finished knife. Takefu does not publish its current chemical composition; the ranges below are reference figures.

Construction

Honyaki

In Japanese kitchen knives, "honyaki" (本焼) denotes a traditional forging method where the blade is crafted entirely from high-carbon steel, often white or blue steel. Mimicking samurai sword craftsmanship, honyaki knives are either oil-quenched or water-quenched. Water-quenching produces an extremely hard yet brittle blade, requiring exceptional skill to achieve without cracking. Oil-quenching is more forgiving, offering a balance between hardness and resilience. Both techniques yield knives with sharp, enduring edges. Due to the complexity of production, honyaki knives are prized for their unparalleled performance but are costly and challenging to maintain, appealing mainly to expert chefs or serious knife enthusiasts.

Normally the hardness of Honyaki blades is HRC 1 to 2 higher than non-honyaki blades.

Finish

Migaki

"Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

Handle

Octagonal Ebony Blonde Horn

Profile Octagonal WA
Material
- Ebony

An octagonal WA handle in ebony, with a blonde or marbled horn ferrule and no spacer. The examples shown have dark bodies with brown streaks, and ferrules ranging from pale tan to dark brown. Check the individual handle’s photos for its colour and grain.

Frequently asked questions

What is a yanagiba knife used for in sushi preparation?

A yanagiba is a single-bevel knife designed specifically for slicing sashimi and raw fish into flawless, clean cuts without crushing the delicate flesh.

This tool is defined by its long, slender profile and single-bevel geometry, which allows for the precision required in sushi preparation. K&S offers yanagiba in steels such as White #2, Blue #2, and Inox. For a practical starting point, the Hatsukokoro x Myojin Shirasagi White 2 Left Handed Yanagiba 210mm is available at a mid-range price, offering a standard entry size. Professionals or those seeking larger blades can look at the Nigara Anmon Blue 2 'Nejiri' Twist Bar Damascus Yanagiba 270mm at the premium end, which provides the length needed for larger fish fillets.

SG2 steel knives at Knives and Stones

SG2 is my go-to recommendation for anyone who wants a stainless knife that performs like carbon steel without the fuss. At 1.25% carbon and HRC 62-64, it takes a screaming edge and holds it far longer than VG-10 or AEB-L, all while being fully rust-resistant. You get the best of both worlds: no patina worry, but real cutting performance.

SG2 vs AS steel for kitchen knives — which is better?

Neither is objectively better, it just depends on whether you value stainless convenience or a laser-sharp carbon edge. Go with SG2 if you want a knife that holds a screaming edge without any babysitting. Choose AS if you are chasing the thinnest possible edge and don't mind wiping the blade down after every use.

SG2 is a powdered stainless steel from Takefu, usually sitting around 62-64 HRC. It is tough and resists corrosion, which is why I reach for it when working with acidic foods. Aogami Super is high carbon and typically harder at 64-66 HRC. It sharpens to a hair-whittling edge that lasts slightly longer than SG2, but it will rust if you neglect it.

R2 steel vs SG2 — are they the same?

Yes, R2 and SG2 are the same steel — R2 is the name used by Kobelco Steel, and SG2 (Super Gold 2) is the name used by Takefu Special Steel for the identical powdered metallurgy formula. SG2 / R2 is a powder (PM) steel from Takefu Special Steel, Japan, with a composition of 1.25% carbon, 14.0% chromium, 1.8% vanadium, 2.3% molybdenum, and a hardness range of 62–64 HRC. So if you see a knife labeled R2 or SG2, you are getting the exact same material.

Reviewed by K&S Staff · Last updated 22 July 2026

	270 mm	300 mm
Weight	223 g	258 g
Tip to Heel Length	260 mm	295 mm
Blade Height at Heel	31 mm	34 mm
Width of Spine Above Heel	3.6 mm	3.8 mm
Width of Spine at Middle of Blade	3.4 mm	3.4 mm
Width of Spine at about 1 cm from tip	1.5 mm	1.5 mm

Sukenari SG2 Honyaki Yanagiba 270mm, Ebony Handle Horn Ferrule

Availability

Detailed Specifications

Sukenari

Knife details

Yanagiba

SG2 / R2 Element Composition

SG2 / R2

Honyaki

Migaki

Octagonal Ebony Blonde Horn

Frequently asked questions

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Sukenari SG2 Honyaki Yanagiba 270mm, Ebony Handle Horn Ferrule

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