Description
SG-2 powder metallurgy steel provides ultimate sharpness, while the Kiritsuke blade profile offers exceptional control. Combined with the sharp brilliance of diamond polishing, this Gyuto is more than just a cutting tool—it makes every stroke feel like a commitment.
🔗 Physical Demonstration Video: https://youtu.be/Q_iXrCU42GA
─── Specification Details ───
▫️ Rust Resistance: Excellent (High rust resistance)
▫️ Size: 21cm
Thickness: Approx. 3mm
Blade Width: Approx. 5.2cm
Weight: Approx. 198g
▫️ Size: 24cm
Thickness: Approx. 3mm
Blade Width: Approx. 5.7cm
Weight: Approx. 234g
▫️ Handle Material: Black Pakkawood Octagonal Handle
▫️ Scabbard (Saya): Custom-made to fit ▪️ Multiple materials available ▪️ Please contact our editor for details~
─── Core Steel ▪️ SG-2 Powder Metallurgy Steel ───
SG2 High-End Powder Elemental Composition:
C: 1.25-1.50% (The cornerstone of ultra-high hardness)
Cr: 14.0-16.0% (Excellent corrosion resistance)
Mo & V: 2.0-3.0% / 1.8-2.5% (Ultimate wear resistance and toughness)
W: 1.5% (Strengthens heat treatment stability)
▪️ SG2 (R2) powder steel is manufactured via high-tech powder metallurgy, resulting in a delicate and uniform molecular structure.
The exceptional hardness of HRC 62-64 provides astonishing edge retention. Combined with excellent rust resistance from high chromium content, it is the professional choice for those seeking the ultimate cutting sensation.
─── Soul of the Artisan: Fusion of Professional Grinding and Materials: Toshiaki Sawatari ───
Inheriting centuries of traditional techniques from Seki City while boldly integrating next-generation premium steels, he believes that the Hocho (knife) is a sacred instrument. He is dedicated to creating perfect connection lines within ingredients, ensuring every cut embodies respect for the cuisine. The ultimate grinding and precision edge provide a smooth feel "as if being drawn into the ingredients," perfectly preserving the fibers and aesthetic beauty of the meat.
─── Knife Introduction ▪️ Kiritsuke Gyuto ───
Primarily used for cutting, slicing, and preparing beef, especially high-grade Wagyu. This type of knife typically features a longer blade to achieve neat and continuous slices, making it ideal for processing large cuts of meat. The blade design of the Wagyu knife is highly conducive to precision cutting, maintaining the integrity and aesthetic of the meat quality. It is suitable not only for professional chefs but is also increasingly favored in home kitchens, particularly by culinary enthusiasts who require refined meat handling. The handle and blade materials of Wagyu knives are diverse; common materials include stainless steel and high-carbon steel, while handles may be crafted from wood or composite materials to provide a comfortable and stable grip.
【 Maintenance Precautions 】
Although stainless steel possesses good corrosion resistance, it may still rust under humid, high-salinity, or damaged conditions. It is recommended to keep it dry and perform regular cleaning and maintenance.
Avoid Extreme Hard Objects: Strictly prohibited from hacking frozen ingredients or hard bones to prevent structural damage, chipping, or nicking of the blade.
No Machine Washing or Drying: Do not use a dishwasher or dish dryer; high temperatures and potent detergents will damage the knife body and handle material.
Standard Cleaning Process: After use, hand wash with warm water and immediately dry thoroughly with a dry cloth or soft towel. Store in a ventilated and dry place.
【 Professional After-Sales Maintenance 】
The store provides professional kitchen knife sharpening services to ensure your beloved knife remains in peak condition at all times.
