Sukenari | SKU: SK-SG2HON-KYA300

Sukenari SG2 Honyaki K-tip Yanagiba 300mm with Saya

Name: Sukenari SG2 Honyaki K-tip Yanagiba 300mm with Saya
Brand: Sukenari
SKU: SK-SG2HON-KYA300
Price: 2499.95 AUD
Availability: OutOfStock

$2,499.95

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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	K-tip Yanagiba / K-tip sashimi knife
Steel	SG2 / R2 \| Powdered \| Stainless
Blade Construction	Monosteel
Hardness (HRC)	62 - 64
Surface Finish	Migaki
Handle
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, professional kitchen knives from Toyama

Sukenari Co. makes, sells and repairs professional kitchen knives in Fuchu-machi, Toyama City, under the registered mark 佑成. The company was founded in 1933.

The company's own greeting page explains the mark: its first character is written with the person radical and 右, meaning right, and carries the wish that these knives can become the cook's indispensable right arm.

A 2016 profile by TONIO, Toyama's industry support body, says the founder trained at an old-established Tokyo knife maker and opened the shop in his home region in November 1945, after a wartime evacuation there. Knife regions split forging, sharpening and handle fitting between specialists; that profile says Sukenari makes its knives start to finish under one roof, as that Tokyo house did. Its own site says craftsmen still make every stage by hand, one knife at a time.

The same profile credits Sukenari with honyaki in White 1, a very hard steel that is hard to work and that, it says, only a handful of makers in Japan can handle. It also describes know-how built for ZDP189, harder than White 1, and TONIO-backed forging trials, with metallurgy and measured heat treatment, that led to its ZDP189 wa-gyuto. The profile also tells of OEM work for other professional knife makers and wholesalers since the 2008 downturn. We first visited in April 2016, when Nobuo Hanaki, then president, showed us the forging.

We list ZDP-189 hairline gyuto, K-tip gyuto and santoku; ZDP-247 hairline or Damascus gyuto, K-tip gyuto, santoku and sujihiki; SG2 hairline or Damascus gyuto, K-tip gyuto, gyu-hiki and santoku; HAP40 slim K-tip gyuto and mirror polished yanagiba; VG XEOS Damascus gyuto; VG10 Damascus yanagiba; YXR7 petty; Aogami Super hairline gyu-hiki; Blue 2 deba, K-tip yanagiba and Kanto usuba; White 2 K-tip kiritsuke and K-tip yanagiba. We also list an SG2 honyaki yanagiba, including a K-tip, an SG2 nimai (two-layer) sakimaru takobiki, and VG XEOS nimai yanagiba and kiritsuke yanagiba.

“A Toyama maker of professional kitchen knives since 1933.”

Est. 1933 | 昭和8年

Known for Knives made start to finish under one roof

Website sukenari.jp Instagram @sukenari_official Read more about Sukenari

Knife details

Profile

K-tip Yanagiba

切付柳刃

K-tip sashimi knife · Single bevel

Single-bevel sashimi slicer with an angled tip and flatter front; also does garnish work.

SG2 / R2

スーパーゴールド2

Stainless · Takefu Special Steel

Takefu powder stainless, 62+ HRC. Long edge; resists rust.

Construction

Monosteel

モノスチール

Sold as honyaki · one through-hardened steel, no hamon

One steel hardened throughout, no cladding. Tough and simple; a little harder to thin.

Finish

Migaki

Polished satin

Smooth polished surface, satin to soft sheen rather than mirror. Scratches show.

Frequently asked questions

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 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.

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, 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.

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.

Is it Sukenari or 佑成?

Sukenari's own site carries both names together, titled the official site of 株式会社スケナリ with 佑成 named as a registered trademark. 佑成 is the house mark that appears on the blades.

So one house answers to both names: Sukenari is the company, 株式会社スケナリ, working from Fuchu machi in Toyama City, and 佑成 is its mark on the steel.

Are Sukenari knives handmade?

Yes. Sukenari says its knives are made by craftsmen by hand, one at a time, at its workshop in Fuchu machi, Toyama City.

The Sukenari lines we stock carry the workshop name in their titles.

What does the Sukenari mark 佑成 mean?

The workshop says the 佑 of its registered mark 佑成 (read Sukenari) is written with the person radical and 右, right, and that the character carries the wish for its tools to become the cook's indispensable right arm.

The company's own site title reads 登録商標佑成 (registered trademark), and 佑成 is the house mark on its blades.

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

	300 mm
Weight	260 g
Tip to Heel Length	296 mm
Blade Height at Heel	33 mm
Width of Spine Above Heel	3.5 mm
Width of Spine at Middle of Blade	3.2 mm
Width of Spine at about 1 cm from tip	1.4 mm

Sukenari SG2 Honyaki K-tip Yanagiba 300mm with Saya

Availability

Detailed Specifications

Sukenari

Knife details

K-tip Yanagiba

SG2 / R2

Monosteel

Migaki

Frequently asked questions

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Sukenari SG2 Honyaki K-tip Yanagiba 300mm with Saya

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