Sukenari SG2 Honyaki Yanagiba 300mm, Ebony Handle Brass Ferrule

A yanagiba (柳刃包丁) is a sashimi knife for slicing raw fish. A knife maker's guide says a sashimi knife cuts without breaking the fibres of the flesh, and that it is longer and narrower than other knives because slicing sashimi with crisp edges needs the length.

The whole length goes through one pulling cut. The Sakai cutlery association calls the yanagiba the sashimi knife used mainly in the Kansai region.

Size a yanagiba to the fish you prepare: a knife maker's guide gives 270 to 360 mm for professional use and 240 to 270 mm for home use, with 270 mm at home if you slice larger fish.

The guide says the whole length goes through one pulling cut, so do not choose too short a knife, and at home it points to the size of your board and your work space. We list the yanagiba (柳刃) from 210 to 360 mm, some made for left-handed use.

No. The Sakai cutlery association describes the yanagiba (柳刃包丁) edge as so acute that it cannot be used on hard things such as bones.

For bones the association describes the deba (出刃包丁), whose heel is used to hit them.

SG2 (Super Gold 2, which Takefu writes as SPG2) is Takefu Special Steel's own blade steel, made by powder metallurgy. Takefu says it meets all four of what it calls the major requirements for a blade: high hardness, high toughness, good wear resistance and excellent corrosion resistance.

Takefu gives its hardness as HRC 62 or more and does not publish its composition. As of 18 October 2026, 291 of the knives we list have SG2 in their title.

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.

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.