KAWAHIRO Japanese Chef Gyuto Knife

SG2 is a high-performance powdered steel known for its fine grain structure, which allows it to hold a razor-sharp edge significantly longer than standard stainless steels. Its high hardness rating of 64 HRC means it requires less frequent sharpening, though it is more brittle and requires careful handling to avoid chipping.

Because of the extreme hardness of the SG2 steel, you will need high-quality diamond or ceramic whetstones to sharpen it effectively. It is not recommended for use with pull-through sharpeners or honing steels, which can damage the blade's edge.

Yes, the handle is made from stabilized wood, a process where the wood is impregnated with resin to fill its pores. This makes the handle highly resistant to water, warping, and bacteria, ensuring it stays durable and comfortable even with frequent kitchen use.

No, this knife is designed for precision slicing, dicing, and chopping of vegetables, fruits, and boneless meats. Using it on hard surfaces like bone or frozen items can cause the thin, hardened edge to chip or crack.

Always hand wash the knife with mild soap and dry it immediately with a soft cloth; never put it in the dishwasher, as the heat and detergents can damage the handle and dull the blade. When not in use, store it in the provided wooden gift box or on a magnetic knife strip to protect the edge.