Iron Clad | SKU: SHBT-ARRSG-GY210-BLKCH

K&S Arare SG2 Gyuto 210mm by Iron Clad, with Black Charcate Handle

$6,950.00

St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Iron Clad Arare SG2
Profile	Gyuto / Chefs Knife
Weight	155 g \| 5.5 oz
Edge Length	214 mm \| 8 27/64″
Heel Height	47 mm \| 1 27/32″
Width @ Heel	2.0 mm \| 5/64″
Width @ Mid	2.0 mm \| 5/64″
Width @ 1cm from Tip	1.1 mm \| 3/64″
Steel	SG2 / R2 \| Powdered \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 64
Surface Finish	Tsuchime
Handle
Region	Fukuyama
Best for	First-timers Pro chefs Enthusiasts Household

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

The Arare SG2 line is Iron Clad doing what they do best: sourcing serious blades from skilled workshops and pricing them like an entry ticket rather than a trophy. At its core is SG2 (also sold as R2), a powder metallurgy stainless steel that holds an edge noticeably longer than the usual entry level stainless options, heat treated into 62-64 HRC. For anyone who wants real edge retention without carbon steel upkeep, this is one of the most sensible ways in.

Construction is stainless clad sanmai, so the whole blade shrugs off the wipe-down negligence that would stain a carbon knife. SG2 asks a little more patience on the stones than softer stainless, and the grind here is a working grind rather than a show polished laser, but that is exactly the trade this line is making: performance and durability first, ornament second.

We bring these in as bare blades and fit each one with a K&S handle in Sydney, which is why every knife in the line carries the "with K&S Handle" naming. You get a Japanese made SG2 blade with a handle we would actually choose to use, at a price that undercuts most name brand SG2 lines by a comfortable margin.

Pros	Cons
Budget friendly Excellent performance Ideal entry point to Japanese knives	A little bit brittle 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.

Iron Clad

Art Over Beauty

Iron Clad/Koutetsu is the made-in-house brand by Shibata Knives, bearing the motto “Art Over B eauty”, it’s a sharpening/grinding focus brand that known for its Hatsuke(刃付け, bevel-making) skill. The sharpener and leader Takayuki Shibata was the founder of Shibata Knives and other sister brands of Iron Clad, including the highly praised Masakage and the value-focused Tsunehisa.

The knife offered by Iron Clad are engraved with 崇行, which is Shibata’s first name Takayuki. Each Iron Clad knife is grinded by hand sharpening on rotary stone to produce the excellent geometry that Shibata-san developed through years of his experience on sharpening. These knives are generally referred as Koutetsu SG2/AS/Chromax, they share a similar profile, finished uniformly with Migaki finish and sharpened with Shibata’s unique differential grit sharpening technique to get a smooth yet bitey edge. The knives under the banner of Koutetsu are elegant and simple while great in performance, building Iron Clad a fame for its professional oriented designs.

“The concretisation of Shibata Knives' motto "Art Over Beauty", produced in-house with top of the line cutting performance and finishing quality.”

Est. 2009 | 平成21年

Known for Highly functional, performance orient knives with very thin blades

Website shibataknives.com Instagram @knife_gallery.jp Read more about Iron Clad

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

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

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 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.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

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.

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.

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.

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.

R2 steel vs SG2 — are they the same?

Yes, R2 and SG2 are the same steel — R2 is the name used by Kobelco Steel, and SG2 (Super Gold 2) is the name used by Takefu Special Steel for the identical powdered metallurgy formula. The catalog confirms this: SG2 / R2 is a powder (PM) steel from Takefu Special Steel, Japan, with a composition of 1.25% carbon, 14.0% chromium, 1.8% vanadium, 2.3% molybdenum, and a hardness range of 62–64 HRC. So if you see a knife labeled R2 or SG2, you are getting the exact same material.

Reviewed by James Zhang & K&S staff · Last updated 22 July 2026

We trust this information is correct at the time of writing, but it is not an official document and details may change without notice. If you spot an error, tell us and we'll fix it.

K&S Arare SG2 Gyuto 210mm by Iron Clad, with Black Charcate Handle

Availability

Detailed Specifications

Iron Clad

Gyuto

SG2 / R2 Element Composition

SG2 / R2

Sanmai - Stainless Clad

Tsuchime

Frequently asked questions

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K&S Arare SG2 Gyuto 210mm by Iron Clad, with Black Charcate Handle

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