Hitohira Echizen SG2 Nakiri 165mm Keyaki Zelkova Handle

This Echizen-made knife is crafted from SG2, a high-performance powder steel known for its excellent edge retention and wear resistance. SG2 is a high carbon powder steel with high corrosion resistance and mostly known for its hardness and grain structure. The specific fabrication methods of SG2 allow for a much finer grain structure compared to other high alloyed stainless steel produced with classic methods. It greatly improves the toughness and the level of sharpness.
This series has a thin profile with a wide, slightly hollow grind, offering a smooth, effortless cutting performance. It's best described as a lightweight, laser-like series, delivering precision and easy maintenance.

Though SG2 can be more time consuming to sharpen on whetstones (due to its toughness), its remarkable edge retention more than compensates. Still the sharpening is easier compared to other high-hardness stainless steel; its fine grain structure de-burrs easier and reacts quite well to good sharpening stones. This series is fitted with beautifully crafted Zelkova wood handles.

The classic vegetable knife. Highly functional for processing large amounts of vegetables and preforming finer cutting tasks such as julienne of brunoise. The absence of a pronounced belly in the profile orientates it more towards chopping style cutting motions rather than rolling cuts.

Stainless steel gets its name from the inclusion of chromium (10-13%) in the alloy, which forms a protective film that helps prevent rust and corrosion by acting as a barrier between the metal and oxygen.
While stainless steel knives are practical, functional, and easier to maintain than carbon steel, they are not completely maintenance-free. With improper care, they can still rust or develop pitting—after all, "stainless" does not mean "stain-free."

The level of corrosion resistance varies depending on the type of stainless steel used, but the basic principles of care are similar to those for carbon steel knives.

To maintain your knife, store it clean and dry, avoid air-drying after washing, never use the dishwasher, and steer clear of cutting extremely hard items like frozen food or bones.
The key advantage of stainless steel over carbon steel is a greater margin for error—its rust resistance is higher, making it easier to maintain with less worry.

Remember, not all stainless steels are the same. Just like with carbon steels, each stainless steel alloy has its own unique properties and performance characteristics, and should be judged individually.