Kanetsugu SPG2 Santoku

SPG2 is a high-speed powdered stainless steel, which creates a much finer, more uniform grain structure than traditional steel. This allows the blade to achieve a higher hardness level (62-63 HRC) while remaining tough and resistant to chipping, meaning it stays sharp significantly longer than standard kitchen knives.

Yes, the Santoku shape is highly versatile and designed for general-purpose kitchen tasks like slicing, dicing, and mincing. While it is a professional-grade tool, its balanced weight and manageable 7-inch length make it very approachable for anyone looking to upgrade their daily cooking experience.

The Damascus cladding is primarily aesthetic and provides some corrosion resistance, but the core is still a high-performance steel. You should hand wash and dry the blade immediately after use to prevent any potential spotting, and avoid using it on hard surfaces like glass or stone cutting boards.

No, this knife is not dishwasher safe. The harsh detergents and high heat of a dishwasher can damage the blade's edge and potentially affect the handle materials, so hand washing is essential to maintain its performance and finish.

San Mai is a traditional Japanese construction technique where a hard steel core is sandwiched between layers of softer, more protective steel. This provides the best of both worlds: a razor-sharp, hard edge that holds its keenness, supported by a tougher exterior that helps prevent the blade from snapping under pressure.