Takeshi Saji SG2 Diamond Damascus Petty 130mm

A petty is a small utility knife, from the French petit. It is commonly shaped like a small gyuto and runs from 120 to 150 mm, up to 180 mm. Its clearest role is detailed work where a larger knife feels cumbersome: fruit peeling, garnish work, condiments, and small board work beside a gyuto or santoku.

A knife maker, Tojiro, frames the petty as a useful second knife, not an automatic necessity, and recommends santoku plus petty or gyuto plus petty combinations. It is not a replacement for a full size chef's knife; it lacks the blade length and belly for efficient chopping, rocking, or breaking down larger proteins. Treat it as a precision tool, not an all-rounder.

Petty knife lengths vary by maker: KAI's guide defines a petty (ペティナイフ) as a small knife with a narrow blade measuring 150 mm or under. Its table gives 90 to 150 mm, and it describes the shape as a smaller gyuto with a pointed tip.

We list petty knives from 70 mm to 165 mm, including lengths above the limit used in KAI's guide.

For most cooks the second knife after a gyuto is a small utility knife (petty) of about 150mm. If most of your cooking is vegetables, make it a vegetable knife (nakiri) instead; if you carve or slice a lot of meat or fish, a slicing knife (sujihiki).

A gyuto covers the main board work, so the gap it leaves is small work. A petty does the jobs where a full-size blade is clumsy: peeling, trimming and coring in the hand, and small board jobs such as shallots, fruit and herbs. Our petty knife FAQ covers the shape in detail.

A nakiri earns the second slot if you prep vegetables every day. Its flat edge meets the board along its whole length, so slices separate cleanly. It has no pointed tip, so the gyuto still does the tip work.

A sujihiki is the choice for carving roasts and portioning large pieces of meat or fish. The long, narrow blade has less surface touching the food than a gyuto, so slices come away cleaner. 240mm and 270mm are the popular lengths.

A santoku or a bunka is a weak second knife: both are all-purpose shapes that repeat what the gyuto does. If your gyuto already handles the small jobs comfortably, the second knife can wait, and a whetstone to keep the first one sharp is the better spend.

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.

SG2 runs 61 to 65 HRC depending on the maker, and Takefu 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 stainless knife that holds its edge for a long time and needs little rust care. 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, 61 to 65 HRC depending on the maker. 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 takes a very keen edge, 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; SG2 runs 61 to 65 HRC depending on the maker.

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.

Both are Takefu blade steels, and they differ in class and in what Takefu publishes about each. Takefu lists VG10 as a stainless steel with 1.00% carbon, 15.00% chromium, 1.00% molybdenum, 0.25% vanadium and 1.55% cobalt, at a hardening hardness of HRC 60 or more.

Takefu describes SG2, its Super Gold 2, as a blade steel created by powder metallurgy, lists its composition as not disclosed, and SG2 runs 61 to 65 HRC depending on the maker. Takefu also calls SG2 a powdered stainless high-speed steel.