Kanetsune SPG2 Powder Steel 210 mm WA-Chef/Gyuto Knife

Product detailed description

Japanese Gyuto Knife SPG2 with HAMON – Precision Without Compromise

This premium Japanese Gyuto knife features a three-layer blade with a core made of high-quality powder steel SPG2 (Super Gold 2). It offers extreme sharpness, long-lasting edge retention, and high resistance to wear and corrosion. The blade has an elegant satin finish with a subtle appearance, complemented by a distinct wavy HAMON line – a symbol of traditional Japanese blacksmithing inspired by KATANA swords. Each cut thus combines modern technology with historical aesthetics. With 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 edge of the knife taper smoothly to the tip, ensuring maximum control and extraordinary cutting power with every movement. The knife is exceptionally versatile – perfectly handling dicing, slicing, and cleaning of meat, fruit, and vegetables. Thanks to the higher tip position, the Gyuto is also ideal for rock-chopping herbs, vegetables, or nuts. The long blade allows for smooth cuts without unnecessary pressure. 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 famous for its knife production.

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Main Benefits

• Premium SPG2 (Super Gold 2) steel
• Three-layer blade construction
• Extreme sharpness and long edge retention
• High resistance to corrosion and wear
• Elegant HAMON inspired by the Katana
• Smooth blade tapering for maximum performance
• Ideal for slicing, dicing, and rock-chopping
• Perfect balance and control
• 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, which means it is created from finely ground metal powder that is subsequently pressed and sintered. Thanks to this, it has a very homogeneous structure and excellent properties. SPG2 is considered one of the best steels for knife production in the world. It excels in a 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 high hardness, can maintain it for a very long time, which is ideal for both daily and professional use. At the same time, they retain sufficient toughness, making them reliable even for more demanding tasks. Due to its corrosion resistance, SPG2 steel is relatively low-maintenance and suitable even for the humid environment of a 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 while creating the characteristic wavy HAMON pattern, inspired by traditional Japanese KATANA swords. This detail adds not only functionality but also a unique aesthetic look 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. Decorative elements made of striped ebony are used at both ends of the handle, giving the knife a luxurious look and emphasizing its Japanese character. The surface of the handle is precisely machined and polished, making it feel very smooth while remaining 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 of Seki.

Recommendations and Maintenance

Sharpening a Kitchen Knife

For the knife edge, we recommend using diamond and water sharpening stones. If you are not 100% sure of your skills and dexterity, 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 a Kitchen Knife:

Particles of aggressive substances adhering to the blade surface can begin to corrode and create spots on the knife surface that look like rust. However, it is not the blade steel rusting, but those adhering particles. Baking soda mixed with water to create a "paste" and an old cork stopper are commonly used for removal.