Kanetsune SPG2 Powder Steel 180 mm Japanese WA-Santoku Knife

Product detailed description

Japanese Gyuto SPG2 Knife with HAMON – Precision Without Compromise

This premium Japanese Santoku knife is equipped with a three-layer blade featuring a core made of high-quality SPG2 (Super Gold 2) powder steel. It offers extreme sharpness, long-lasting edge retention, and high resistance to wear and corrosion. The blade features an elegant satin finish with a subtle look, complemented by a distinct wavy HAMON line – a symbol of traditional Japanese blacksmithing inspired by KATANA swords. Every cut thus combines modern technology with historical aesthetics. Thanks to a hardness exceeding 62 HRC, the knife maintains perfect sharpness even during demanding use, while retaining sufficient toughness for everyday kitchen work. The spine and the edge of the knife taper smoothly to the tip, ensuring maximum control and extraordinary cutting power with every movement. The typical Santoku shape with a wider blade and lower tip is ideal for precise slicing, dicing, and mincing. The knife is exceptionally versatile – it perfectly handles cutting meat, fish, fruit, and vegetables. It is designed primarily for push cutting and chopping techniques, allowing for fast and efficient work without the need for a rocking motion. The handle is ergonomically shaped for a secure and comfortable grip, offering great balance and maximum control during work. The combination of Japanese craftsmanship, precision, and modern technology makes this knife a unique tool for every chef. Made in the Japanese city of Seki, which is world-renowned for its knife manufacturing.

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Main Advantages

• Premium SPG2 (Super Gold 2) powder steel
• Extreme sharpness and long edge retention
• High resistance to corrosion and wear
• Three-layer blade construction
• Elegant HAMON inspired by the Japanese Katana
• Ideal for precise slicing, chopping, and dicing
• Optimized for push cutting (no rocking motion needed)
• Perfect balance and control
• Ergonomic handle for a comfortable grip
• Made in Seki (Japan)

Knife Parameters:

The core of the knife is made of SPG2 (Super Gold 2) steel, also known as R2 or SRS-2, which was developed in Japan. This steel belongs to the so-called powder steels, meaning it is created from finely ground metal powder that is subsequently pressed and sintered. This results in a very homogeneous structure and excellent properties. SPG2 is considered one of the best knife-making steels in the world. It excels in its combination of high hardness (usually 62+ HRC), extraordinary wear resistance, and very good corrosion resistance. It contains approximately 1.3–1.5% carbon and is alloyed with elements such as chromium, molybdenum, and vanadium, which ensure long edge life and overall material stability. Knives made of SPG2 steel achieve extreme sharpness and, thanks to their high hardness, can maintain it for a very long time, making them ideal for both everyday and professional use. At the same time, they retain sufficient toughness to be reliable even during more demanding tasks. Due to its corrosion resistance, SPG2 steel is relatively low-maintenance and suitable for the humid environment of the kitchen. Therefore, it is very popular among professional chefs and demanding users. Stainless steel is used on the sides of the blade to protect the core and simultaneously create the characteristic wavy HAMON pattern, inspired by traditional Japanese KATANA swords. This detail adds not only functionality but also a unique aesthetic appearance to the knife.

The handle is shaped into a traditional octagonal profile, which ensures a firm, secure, and natural grip for any cutting style. It is made of reinforced laminated wood in an elegant grey shade, which is resistant to moisture, deformation, and normal wear. On both ends of the handle, decorative elements of striped ebony are used, giving the knife a luxurious look and highlighting its Japanese character. The surface of the handle is precisely machined and polished, making it feel very smooth yet non-slip in the hand. The handle is perfectly balanced against the blade, ensuring comfortable handling, precision, and control during work. The Seki Kanetsune logo is marked on the end of the handle as a confirmation of quality and origin from the Japanese knife-making center, Seki.

Recommendations and Maintenance

Sharpening Your Kitchen Knife

For the knife's edge, we recommend using diamond and water sharpening stones. If you are not 100% sure of your abilities and skill, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, seek a professional sharpener in your area. Damage that could occur during unprofessional sharpening is irreversible.

Cleaning the Kitchen Knife:

Particles of aggressive substances attached to the blade surface can begin to corrode and create stains on the knife surface that look like rust. However, it is not the blade itself that is rusting, but those attached particles. Baking soda, for example, is commonly used for removal; when moistened, it forms a "paste," which can be applied using an old wine cork.