SPG2, sometimes called Super Gold Powder 2, is the steel Kanetsugu Cutlery chose to anchor the Zuiun series, a line built to mark their centennial after operating out of Seki City, Japan, since 1918. It is a high-speed powdered stainless steel developed for serious hardness, toughness, and corrosion resistance.
This 150mm petty 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. At this size, it earns its keep on smaller, more controlled tasks: peeling, trimming, breaking down smaller proteins, and detail work where a full-sized gyuto would feel unwieldy. SPG2 holds an edge for a long time while staying genuinely workable on the stones, which matters even more on a knife meant for precision.
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: 2.3 oz (66 g)
Blade Length: 151 mm
Total Length: 280 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm
This 150mm petty 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. At this size, it earns its keep on smaller, more controlled tasks: peeling, trimming, breaking down smaller proteins, and detail work where a full-sized gyuto would feel unwieldy. SPG2 holds an edge for a long time while staying genuinely workable on the stones, which matters even more on a knife meant for precision.
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.
