ONO | SKU: ONO-SUZUSG-GY210

Ono Suzukaze SG2 Damascus Gyuto 210mm Tsuchime Western

Name: Ono Suzukaze SG2 Damascus Gyuto 210mm Tsuchime Western
Brand: ONO
SKU: ONO-SUZUSG-GY210
Price: 469.95 AUD
Availability: InStock

$469.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	Ono SG2 69-layer Damascus
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	255 g 8.99 oz
Edge Length	212 mm .8.35 inch
Heel Height	55 mm .2.17 inch
Width @ Spine	2.4 mm 0.09 inch
Width @ Mid	2.4 mm 0.09 inch
Width @ 1cm from Tip	1.2 mm 0.05 inch
Steel	SG2 / R2 \| Powdered Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Tsuchime
Handle	Western Pakka Wood with Bolster
Region	Seki
Best for	Pro chefs First-timers

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This series is essentially Ono's own iteration of the Shun Fuji sereis.

Forged in Seki City, a name synonymous with legendary Japanese cutlery, the Ono Suzukaze series is built for cooks who aren’t afraid to make a statement. This is a knife defined by its confident, tall profile, offering a smooth, commanding rock through herbs and vegetables without worrying about knuckle clearance.

At its core lies SG2 powdered steel, renowned for its exceptional sharpness and steadfast edge retention. It’s cloaked in 69 layers of contrasting Damascus, polished to highlight the pattern but finished with a practical tsuchime (hammered) texture along the edge to combat food sticking.

The unique triangular Western WA handle is its masterpiece. It merges the balance of a Wa handle with the ergonomic confidence of a Western one, crafted from handsome Pakkawood for a secure, comfortable grip that feels like a natural extension of your hand.

The Suzukaze doesn’t whisper; it performs. It’s Seki craftsmanship at its most bold—a blend of striking looks, innovative design, and serious cutting power.

Pros	Cons
Ideal for the household Great artistic Excellent fit and finish	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.

Ono Knife

Behind many of the world's most acclaimed Japanese knives stands Ono Knife from Seki City. For decades, this master cutler has been the secret OEM powerhouse, crafting blades for elite international brands (most notably the global phenomenon, Shun). This is a testament to their peerless technical mastery and quality control.

While their OEM work is legendary, the Ono brand itself represents their pure, unadulterated craftsmanship. They specialize in advanced powdered steel technology like SG2/R2 and VG10, creating blades of exceptional hardness, razor-sharpness, and stunning durability. Their proprietary "Ice Hardening" and "DynaSUS" processes push the limits of metallurgy.

Free from the constraints of designing for others, Ono Knives are where their engineers' passion truly shines—offering serious chefs and connoisseurs direct access to Seki's finest production innovation, incredible sharpness, and flawless fit and finish from the source itself.

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.
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Steel: SG2 / R2
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.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 62- 64
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Construction: Sanmai - Stainless Damascus 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.
Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.
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Finish: Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.
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Handle Specs
Profile: Western with bolster
Material:
- Pakka Wood
Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.
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