Sukenari | SKU: SUKEN_SG2_GY240SM_EB

Sukenari SG2 Hairline Gyuto 240mm Ebony

$424.99 $499.95

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Sukenari SG2 Sanmai Double Bevel
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	195 g \| 6.9 oz
Edge Length	230 mm \| 9 1/16″
Heel Height	50 mm \| 1 31/32″
Width @ Heel	2.5 mm \| 3/32″
Width @ Mid	2.4 mm \| 3/32″
Width @ 1cm from Tip	1.0 mm \| 3/64″
Steel	SG2 / R2 \| Powdered \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 64
Surface Finish	Migaki
Handle	Octagonal Ebony
Region	Toyama
Best for	Pro chefs First-timers Enthusiasts

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

We’re not exaggerating when we say this: we haven’t seen this line in years. The return of Sukenari’s SG2 Migaki series is a genuine event for collectors and pros who know what to look for. Hailing from the technical forges of Toyama, Japan, this is a masterclass in focused performance, pairing Sukenari’s renowned SG2 core with a clean, stainless sanmai clad construction.

The choice of SG2 powdered steel is deliberate. It delivers the exceptional edge retention you demand, but its true genius lies in its balance. The fine grain structure takes a scary-sharp, refined edge, while remaining surprisingly cooperative on the stones compared to other super-steels. It’s performance without the punishment.

The finish is pure Sukenari: a sleek, satin-brushed surface that’s highly resistant to fingerprints and stains. It’s a look that says professional, not pretentious.

This is the knife you choose when the cut is all that counts. It’s for those who appreciate when form follows function with absolute precision. You get a razor’s edge that lasts, toughness for the long haul, and the rare peace of mind that sharpening it won’t be a chore.

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

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

Profile

Gyuto

Chefs Knife

A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

Compare with

SG2 / R2

—

14.0% 10.5% 7.0% 3.5% 0

1.25%

14.0%

1.8%

2.3%

0.4%

0.5%

0.03%

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

Hardness 62–64 HRC

555759616365+

Steel

SG2 / R2

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

SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

Construction

Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

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

Profile Octagonal WA
Material
- Ebony

This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

Frequently asked questions

Gyuto or santoku - which should I choose?

Both are all-purpose Japanese knives, and for most home cooks either will handle the bulk of daily prep. The choice comes down to length, blade shape, and how you like to cut.

A gyuto is the Japanese chef's knife - typically 210 to 240mm with a gently curved edge that lets you rock and slide through cuts as well as chop. The extra length and pointed tip give you reach and versatility, from proteins to large produce.

A santoku is shorter, usually 165 to 180mm, with a flatter profile and a rounded sheep's-foot tip. It rewards a straight up-and-down push cut, feels nimble in smaller hands or tight kitchens, and is the classic Japanese household knife.

Rule of thumb: choose a gyuto if you want one do-everything knife with more reach, or a santoku if you prefer a compact, easy-to-control blade. Plenty of our customers end up owning both.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

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.

✓ Verified by Knives and Stones · K&S Staff · Reviewed 30 May 2026

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.

✓ Verified by Knives and Stones · K&S Staff · Reviewed 31 May 2026

Sukenari SG2 Hairline Gyuto 240mm Ebony

Availability

Detailed Specifications

Sukenari

Gyuto

SG2 / R2 Element Composition

SG2 / R2

Sanmai - Stainless Clad

Migaki

Octagonal Ebony

Frequently asked questions

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Sukenari SG2 Hairline Gyuto 240mm Ebony

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