ONO Suzukaze SG2 69 layer Damascus Santoku 180mmONO Suzukaze SG2 69 layer Damascus Santoku 180mmONO Suzukaze SG2 69 layer Damascus Santoku 180mmONO Suzukaze SG2 69 layer Damascus Santoku 180mmONO Suzukaze SG2 69 layer Damascus Santoku 180mmONO Suzukaze SG2 69 layer Damascus Santoku 180mmONO Suzukaze SG2 69 layer Damascus Santoku 180mm
ONO Suzukaze SG2 69 layer Damascus Santoku 180mm
ONO Suzukaze SG2 69 layer Damascus Santoku 180mm
ONO Suzukaze SG2 69 layer Damascus Santoku 180mm
ONO Suzukaze SG2 69 layer Damascus Santoku 180mm
ONO Suzukaze SG2 69 layer Damascus Santoku 180mm
ONO Suzukaze SG2 69 layer Damascus Santoku 180mm
ONO Suzukaze SG2 69 layer Damascus Santoku 180mm
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ONO Suzukaze SG2 69 layer Damascus Santoku 180mm

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ONO Suzukaze SG2 69 layer Damascus Santoku 180mm
£250.00
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
SG2 Core, Stainless Tsuchime Damascus Clad
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Santoku
Blade Material
SG2 Core, Stainless Tsuchime Damascus Clad
Handle Material
Western Pakkawood, Stainless Bolster, Tapered
Bevel
Double Bevel
Edge Length
188mm
Overall Length
320mm
Spine Thickness Heel/Mid
2.3mm
Blade Height @ Heel
52mm
gWeight
236g

An In Depth Look

Blade Type
Blade Type

The Santoku knife, a classic in Japanese kitchens, translates to "three virtues," symbolizing its proficiency in slicing, dicing, and mincing. With a shorter, versatile blade and a balanced design, it's ideal for a range of tasks, from cutting meat to chopping vegetables, making it a beloved all-purpose tool.

Steel Type
Steel Type Read

SG2 is considered by many as the best knifemaking steel in Japan. It gives all the benefits of carbon steel (very long edge retention, general ease of sharpening) without the carbon steel stresses of maintenance. It'll hold an edge for a long time, and can quickly and easily be refreshed on a whetstone or ceramic honing steel.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Craftsmanship Without Borders

Craftsmanship Without Borders
At Chef’s Edge, we believe that world-class craftsmanship knows no borders. While Japan remains the heart of our collection, we also work directly with some of the most respected blacksmiths from across the globe, including makers in Poland, England, the United States, Australia, and beyond.

Each knife we select is made by hand, forged with purpose, and built to perform, whether it comes from a traditional Japanese forge or a small, modern workshop on the other side of the world.

We’re proud to showcase a global community of artisans who share a singular dedication to quality, precision, and the art of the blade.

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