Sukenari’s SG2 Honyaki is an unusual offering, even from a maker known for working with demanding steels. Made in Toyama, this line takes SG2 powdered stainless steel and turns it into a single-bevel blade with solid monosteel construction. There is no soft cladding here—the entire blade is SG2. That construction is what the Honyaki name refers to in this line.
What interests me is the combination of traditional Japanese slicing geometry with the wear resistance and stainless convenience of SG2. A yanagiba earns its place when drawing through a piece of tuna or salmon in one smooth movement, where control and the condition of the cutting edge matter far more than force. This line is aimed at cooks who value that precise slicing work and want an edge that holds up well between sharpening sessions, with less concern about the rust and discolouration associated with carbon steel.
The hira—the flat face above the shinogi line—is mirror polished, while the kireha, or primary bevel, has a migaki finish. The two finishes give the blade a refined appearance while clearly defining its geometry. Grinding and finishing solid, hardened SG2 takes considerable work, and Sukenari produces these blades in limited numbers. The same construction also brings a maintenance trade-off: substantial bevel work and refinishing require more patience than on a blade with soft cladding. This is a knife for someone comfortable with single-bevel care, or willing to have it maintained professionally.
I see the SG2 Honyaki as a specialist purchase for serious chefs and enthusiasts who appreciate both the construction and its practical benefits. It carries a substantial premium, but offers an uncommon combination of forged monosteel craftsmanship, stainless steel and traditional yanagiba geometry.
