Kanetsugu Cutlery has been operating out of Seki City, Japan, since 1918, and the Zuiun series was built to mark their centennial. SPG2, sometimes called Super Gold Powder 2, is a high-speed powdered stainless steel developed for serious hardness, toughness, and corrosion resistance, and Kanetsugu put it front and center in this anniversary line.
This 210mm gyuto is roll-forged in a san mai construction, with the SPG2 core hardened to 62-63 HRC and wrapped in a Damascus stainless cladding finished to a bright mirror shine. SPG2 holds an edge longer than most stainless steels on the market while remaining genuinely workable on the stones, a combination that makes it a strong choice for cooks who want serious performance without carbon steel maintenance. The gyuto profile makes this an all-purpose chef knife suited to vegetables, proteins, and everything in between.
Care Instructions: SPG2 is a stainless powdered steel, but its hardness means it can chip if it meets something it should not. Use wood or rubber cutting boards, avoid bones and frozen foods, and hand wash and dry the blade rather than letting it sit. Strop regularly between sharpenings to keep the edge in top shape.Maker: Kanetsugu Cutlery
Series: Zuiun
Location: Seki City, Japan
Construction: Roll Forged, San Mai
Edge Steel: SPG2 Powdered Stainless Steel
Cladding: Damascus Stainless
HRC: 62-63
Finish: Mirror
Weight: 5.4 oz (152 g)
Blade Length: 207 mm
Total Length: 360 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
This 210mm gyuto is roll-forged in a san mai construction, with the SPG2 core hardened to 62-63 HRC and wrapped in a Damascus stainless cladding finished to a bright mirror shine. SPG2 holds an edge longer than most stainless steels on the market while remaining genuinely workable on the stones, a combination that makes it a strong choice for cooks who want serious performance without carbon steel maintenance. The gyuto profile makes this an all-purpose chef knife suited to vegetables, proteins, and everything in between.
Care Instructions: SPG2 is a stainless powdered steel, but its hardness means it can chip if it meets something it should not. Use wood or rubber cutting boards, avoid bones and frozen foods, and hand wash and dry the blade rather than letting it sit. Strop regularly between sharpenings to keep the edge in top shape.
