Sakai Takayuki | SKU: ST-SPG2TSU-KGY190

Sakai Takayuki SPG2 Kengata Gyuto 190mm

$7,226.00 $8,487.00

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	Takayuki SPG2 Damascus WA
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	198 g \| 7.0 oz
Edge Length	203 mm \| 7 63/64″
Heel Height	50 mm \| 1 31/32″
Width @ Heel	2.3 mm \| 3/32″
Width @ Mid	2.1 mm \| 5/64″
Width @ 1cm from Tip	1.0 mm \| 3/64″
Steel	SG2 / R2 \| Powdered \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Tsuchime
Handle	Octagonal Teak Black Ferrule
Region	Sakai
Best for	First-timers Pro chefs

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

Sakai Takayuki took a bold step with the SPG2 Tsuchime WA line, and it pays off brilliantly. For a legendary Sakai brand known for tradition, using Takefu SG2 powdered steel is a big deal. Why? Because this stuff holds an edge like crazy and gets seriously sharp – it's built for performance that lasts.

But it's not just tough; it's a joy to use. The blade is incredibly thin and light, making everyday prep – slicing herbs, dicing veg – feel effortless and precise. It just moves right.

And then there's the look. That "Tsuchime" hammered finish isn't just texture; it's art. The pattern flows across the blade like ocean waves, giving each knife unique, handcrafted character. Paired with the comfortable Japanese WA handle, it balances perfectly.

So, yeah, it's a pivotal move: SG2 steel for pro-level sharpness, a feather-light feel for real kitchens, and stunning Sakai artistry you'll want to show off. This line proves Takayuki can push boundaries without losing its soul.

Pros	Cons
Excellent performance Budget friendly Ideal for the household Great artistic	Relatively hard to sharpen

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.

Sakai Takayuki

Aoki Hamono, the owner of Takayuki brand, is the largest maker of Sakai.

Sakai is the largest knife making region of professional single bevel knives, with over 600 years of knife making history. Sakai Takayuki stands out as the largest brand in the region. These knives, celebrated for their precision slicing and unparalleled sharpness, cater to professional chefs and culinary enthusiasts who demand the highest quality. At the heart of Sakai Takayuki's operations is the Sanbo Factory, a dedicated hand forge knife plant. Contrary to the notion of it being a place of innovation, the Sanbo Factory is focused on the traditional art of knife-making, where skilled artisans employ time-honored techniques to create knives that are both functional and beautiful.

Adding to the brand's allure are collaborations with famed Sakai craftsmen like Itsuo Doi, who works exclusively for Sakai Takayuki. Doi's contributions exemplify the brand's commitment to maintaining the highest standards of craftsmanship.

“The undisputed leader of Sakai makers. ”

Est. 1947 | 昭和22年

Known for Classic Sakai knives, unique engraving.

Website aoki-hamono.co.jp Instagram @sakaitakayuki_knife_gallery Read more about Sakai Takayuki

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 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.

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.

Handle

Octagonal Teak Black Ferrule

Profile Octagonal WA
Material
- Teak
- Black Buffalo Horn

The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

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

Sakai Takayuki SPG2 Kengata Gyuto 190mm

Availability

Detailed Specifications

Sakai Takayuki

Gyuto

SG2 / R2 Element Composition

SG2 / R2

Sanmai - Stainless Damascus Clad

Tsuchime

Octagonal Teak Black Ferrule

Frequently asked questions

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Sakai Takayuki SPG2 Kengata Gyuto 190mm

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St Peters

Crows Nest

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