Kanetsugu Cutlery built the Zuiun series around SPG2, sometimes called Super Gold Powder 2, to mark the centennial of their shop in Seki City, Japan, which has been forging blades since 1918. SPG2 is a high-speed powdered stainless steel chosen for its hardness, toughness, and resistance to corrosion.
This santoku 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. The santoku shape covers slicing, dicing, and mincing in one versatile package, making it a natural everyday knife for cooks who want one blade that handles most kitchen tasks well. SPG2 holds an edge longer than most stainless steels while staying genuinely workable on the stones when it is time to sharpen.
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: 4.8 oz (136 g)
Blade Length: 179 mm
Total Length: 330 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
This santoku 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. The santoku shape covers slicing, dicing, and mincing in one versatile package, making it a natural everyday knife for cooks who want one blade that handles most kitchen tasks well. SPG2 holds an edge longer than most stainless steels while staying genuinely workable on the stones when it is time to sharpen.
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.
