Ono Suzukaze SG2 Tsuchime Damascus Santoku 180mm

The gyuto came to Japan with the beef-eating culture of the Meiji era, and that is where its name comes from. Tojiro says it is used for all kinds of cooking, which is why it is also called the chef's knife.

The santoku is a household knife that combines the good points of the nakiri and the gyuto. Tojiro describes it as all-purpose, from vegetables to meat and fish, double-bevel and built on the same construction as a Western knife.

Choose a gyuto if you want more length and reach. Choose a santoku if you want a shorter all-purpose knife. Tojiro's own size figures: gyuto 150 to 210mm for household use and up to 360mm for professional use, santoku 165 to 170mm for household use.

Match the shape to your stroke. Rock chopping keeps the tip on the board and rolls the curved belly through the food, so a gyuto or a Western chef's knife suits it, and Japanese knives rock fine as long as you rock gently.

Up-and-down chopping, the Chinese style, wants a straight run of edge, so a nakiri, usuba, santoku or bunka suits it better; a curved edge chopped straight down easily leaves pieces joined. Neither shape is better; it depends on how you cut.

A Japanese dictionary explains the name of the santoku (三徳包丁) as coming from the three things it handles: meat, fish and vegetables. The same dictionary entry points from the santoku to the bunka (文化包丁), treating the two as one knife.

One Japanese knife maker guide distinguishes the two by the tip. It says that in the Showa era the bunka was made with its tip cut at an angle, and the santoku came after it by rounding that tip.

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

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, rated at 62 HRC or more. It is tough and resists corrosion, which is why I reach for it when working with acidic foods. Aogami Super is high carbon, and Proterial gives it a hardening hardness of over 60 HRC. It sharpens to a hair-whittling edge that lasts slightly longer than SG2, but it will rust if you neglect it.

We can't confirm that from a steelmaker. SG2 (Super Gold 2, which Takefu writes as SPG2) is Takefu Special Steel's own blade steel, made by powder metallurgy. Takefu does not publish its composition and gives its hardness as HRC 62 or more.

As of 18 October 2026, we found no steelmaker page for a steel called R2. Some knives on our shelf are listed as SG2/R2: six as of 18 October 2026, from Kurosaki, Shiro Kamo and Yoshimi Kato.

Ono Knife (株式会社大野ナイフ製作所) dates its start to 1916, when its founder began making pocket knives for export in Seki, Gifu.

The same page records the company's incorporation in 1953, and says that in 2000 Ono began full-scale OEM production of Shun (旬), a premium kitchen knife brand it developed.