SG2 and R2 are two names for the same steel: a powder-metallurgy steel used in premium Japanese knives. It's valued for holding a working edge a long time, resisting rust better than plain carbon steel, and sharpening more easily than most other powder steels of similar hardness.
At a glance
- Same steel, two names. A knife listed as R2 or as SG2 is made from the same material.
- Hard: commonly around 62–64 HRC, depending on the maker's heat treatment.
- Long edge life between touch-ups, with semi-stainless rust resistance.
- Easier to sharpen than most powder steels at a similar hardness.
What Is SG2 Steel?
SG2 (also called Super Gold 2) is a high-carbon powder metallurgy steel produced by Takefu Special Steel in Japan. Its alloy mix is what sets it apart from ordinary high-carbon steel:
| Element | Share | What it adds |
|---|---|---|
| Carbon | ~1.25–1.45% | Hardness and edge strength |
| Vanadium | ~1.8–2.2% | Wear resistance |
| Chromium | ~14–16% | Semi-stainless corrosion resistance |
| Molybdenum | ~2.3–3.3% | Added toughness |
Makers typically harden SG2 into the low-to-mid 60s on the Rockwell C scale — commonly around 62–64 HRC, depending on the individual maker's heat treatment. At that hardness it holds an edge longer than most conventional stainless steels, while still being more forgiving to sharpen on a whetstone than some other powder steels at a similar hardness.
R2 vs. SG2: Same Steel, Different Name
R2 and SG2 refer to the same material. "R2" is the name blacksmiths in Echizen originally used for it; "SG2" is Takefu's own designation for it. Both names are still used in the knife world today, so a knife listed as R2 or as SG2 is made from the same steel.
Why Chefs Choose SG2 / R2
- Edge retention: Holds a working edge longer between touch-ups than most traditional stainless steels.
- Easier care than carbon steel: The chromium content gives SG2/R2 semi-stainless corrosion resistance, so it resists rust better than plain high-carbon steel — though like any knife, it should still be dried right after washing rather than left wet.
- More sharpenable than many powder steels: At a comparable hardness to steels like ZDP-189 or SRS-13, SG2 generally comes back to a working edge faster on a whetstone.
- Built for volume: A common choice for cooks doing hours of continuous prep who don't want to stop and resharpen mid-shift.
SG2 / R2 knives
View all
Yoshihiro Hammered SG2 (R-2) Powdered Stainless Steel Gyuto Chef Knife with Ocean Blue Stabilized Handle 225mm 8.5"$299.99
Yoshihiro Damascus SG2 (R2) Semi-Stainless Kiritsuke Chef Knife with Ocean Blue HandleFrom $479.99
Yoshihiro Damascus SG2 (R2) Semi-Stainless Gyuto Chef Knife with Ocean Blue Handle (Blade Length 8.25" (210mm))From $479.99
Shop SG2 and R2 Knives
Our SG2 and R2 knives are hand-forged by Japanese artisans and suited to everything from sashimi work to heavy vegetable prep. As with any knife in this hardness range: hand-wash and dry it immediately, store it in a sheath or on a blade guard rather than loose in a drawer, and leave bone and frozen food to a knife built for that job.
