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ONO  |  SKU: ONO-SUZUSG-SA180

Ono Suzukaze SG2 Tsuchime Damascus Santoku 180mm

$339.98 $399.95

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

Detailed Specifications
Line Ono SG2 69-layer Damascus
Profile Santoku
Bevel Type Double Bevel
Weight 233 g | 8.2 oz
Edge Length 186 mm | 7 21/64″
Heel Height 52 mm | 2 3/64″
Width @ Spine 2.5 mm | 3/32″
Width @ Mid 2.4 mm | 3/32″
Width @ 1cm from Tip 1.4 mm | 1/16″
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
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    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
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. 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: Santoku

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

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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

      << Slide for more >>

    • 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.

      << Slide for more >>

    • 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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