Sukenari | SKU: SUKEN_SG2_KGY240DM_BR

Sukenari SG2 Damascus K-tip Gyuto 240mm Birch

Name: Sukenari SG2 Damascus K-tip Gyuto 240mm Birch
Brand: Sukenari
SKU: SUKEN_SG2_KGY240DM_BR
Price: 13727.0 TWD
Availability: InStock

$13,727.00

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

Detailed Specifications

Line	Sukenari SG2 Damascus Double Bevel
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	232 g 8.18 oz
Edge Length	235 mm .9.25 inch
Heel Height	51 mm .2.01 inch
Width @ Spine	2.5 mm 0.1 inch
Width @ Mid	2.2 mm 0.09 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	SG2 / R2 \| Powdered Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Mirror Polish
Handle	Octagonal Birch Burl with Spacer
Region	Toyama
Best for	Pro chefs First-timers Enthusiasts

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Sukenari SG2 Damascus: Where Toyama Precision Meets Artistry

If the Migaki line is Sukenari in a sharp suit, this is the black-tie edition. After years of rarity, the return of the SG2 Damascus series is a celebration of form and function. It carries all the legendary Toyama performance of its sibling but dresses it in a breathtaking, polished Damascus cladding.

Beneath the beauty, the soul is pure Sukenari: the same revered SG2 powdered steel core. It’s the heart of the operation, delivering monstrous edge retention and the ability to hold a scary-fine, razor-sharp edge. And true to form, it remains surprisingly manageable to sharpen, a testament to Sukenari’s masterful heat treatment.

But the star is the finish. The cladding is a deeply etched, 69-layer Damascus, polished to a brilliant, shimmering finish that catches the light from every angle. As one owner put it, the finish is "way more impressive in person" – a true functional art piece that also helps prevent food sticking.

This is for the cook who refuses to choose between top-tier performance and stunning looks. It’s Sukenari’s statement that the most serious tool can also be a masterpiece. After such a long wait, it’s not just a knife; it’s an event.

Pros	Cons
Excellent performance Great for professionals Easy to look after Great artistic	Relatively hard to sharpen High budget Mirror polish can be hard to maintain

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.

Sukenari

Sukenari(佑成), a brand with a trademark written in two Kanji, one is "to support" or can be broken down to "human and its right side", the other one is "become, achieve). According to the current Representative Director Nobuo Hanaki, this name is filled with the desire of making product that will become an inseparable part in the right hand of those who cook.

Eversince the founding of the company in Showa 8th(1933), Sukenari have been renowned for its products utilizing the hardest manufacturing technique of Honyaki. This applies not only to the traditional carbon steel, but also to modern stainless alloy steels, or even powder metallurgy steels. It is quite safe to say Sukenari, is one of the most, if not the most pioneering Japanese company in terms of new steel selection, with glorious track records of forging with steels never seen on any other kitchen knives.

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.
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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
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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.
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Finish: Mirror Polish

Mirror Polish is a simplistic yet hightly demanding process, where the roughness of the metal surface is gradually removed with higher and higher grit abrasives, leading to a extremly smooth surface with only specular reflection, just like a mirror.
The Mirror Polish can be applied to various constructions, ranging from Damascus to Honyaki. It can reveal the beautiful Hamon on the Honyaki blade, and form textural contrast on damascus. The perfect surface is highly appreciated, but it also means a lot of care must be give to avoid it being scratched.
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Handle Specs
Profile: Octagonal WA
Material:
- Birch Burl Stabilized
The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.
The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.
The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.
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