Yu Kurosaki R2(SG2) SENKO-EI WA Nakiri

SG2, also known as R2, is a micro-carbide powder stainless steel. It is significantly harder than standard stainless, allowing for a much sharper, thinner edge that holds its keenness for a long time while remaining highly resistant to rust.

Yes. This knife features a double-edged blade, meaning it is ground symmetrically and performs equally well for both left- and right-handed users.

The hammered finish, or 'tsuchime,' is both beautiful and functional. The indentations create small air pockets between the blade and the food, which helps reduce friction and prevents ingredients from sticking to the knife while you chop.

No, you should never put this knife in the dishwasher. The high heat and harsh detergents can damage the stabilized hybrid wood handle and dull the precision edge of the SG2 steel; hand wash and dry it immediately after use.

A Nakiri is a traditional Japanese vegetable knife designed specifically for chopping, slicing, and dicing produce. Its flat profile and straight edge make it ideal for push-cutting vegetables cleanly against the cutting board.

Because SG2 steel is very hard, you should avoid using a honing steel, which can chip the edge. Instead, maintain the sharpness using a fine-grit whetstone or a ceramic honing rod when you notice the cutting performance beginning to drop.