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Forged Powdered High-Speed Steel Damascus Series (SG2)
A striking jet-black Damascus knife where refined craftsmanship meets modern performance.
The deep black finish enhances the flowing Damascus patterns, creating a powerful visual contrast that highlights the layered steel structure. This is a true expression of functional beauty in a premium Japanese Damascus knife.
At its core, this blade is forged with SG2 powdered high-speed steel, one of the finest Japanese tool steels. It delivers exceptional sharpness, outstanding edge retention, and excellent corrosion resistance, making it a high-performance upgrade for professional and home chefs alike.
The unique wave-like Damascus pattern, revealed through the black finishing process, adds depth and dimensionality, resulting in a blade that is both visually dramatic and highly functional.
Functional Beauty of Damascus and Black Finishing
The distinctive wave pattern of Damascus steel is created by repeatedly layering two different types of steel.
A special black finishing process is then applied to the surface, enhancing the contrast and bringing out the three-dimensional depth of the Damascus pattern. Beyond its aesthetic appeal, the black blade also serves a practical purpose, protecting the surface and improving corrosion resistance, combining beauty with durability.
Layered Micarta Handle with a Refined All-Black Aesthetic
Just like the layered structure of the blade, the handle is crafted using Micarta, a material made by laminating canvas with resin.
The unified black tone and continuous layered structure produce a refined, cohesive aesthetic, resulting in a sophisticated and powerful design from blade to handle.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 2khdc-c210 | 210 | 330 | 170 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
Powdered High Speed Tool Steel | Micarta handle |
Gyuto
Gyuto, literally means "Beef knife". The Japanese did not consume beef until it began to modernise with increased Western influence in the late 1800's. During that period, when Japanese thought of Western food, they thought of giant slabs of beef being cut and grilled or stewed, thus the "Gyuto" was born. In modern times it is the most common knife in Japanese households, with also the most variety of steel,blade lengths and handle materials available.
Powdered High-Speed Steel - SG2
Powder metallurgy brings unseen levels of hardness to stainless steel, leading to an amazing cutting ability and toughness.
Stainless Steel
Powdered HSS is the latest steel material made using the powder metallurgy method. Molten metal is solidified into atomized steel powder, which is then pressed, sintered, and manufactured by forging and rolling. Compared to the conventional melting method, there is no segregation and the structure is uniformly fine, resulting in high hardness and good edge retention, with high machinability.
Micarta handle
Micarta is a modern, high-tech handle material with excellent heat, water, and impact resistance. The smooth curves of the handle, which are made by craftsmen through many processes, naturally contour to people's hands. This provides a comfortable experience that does not cause tiredness, even after many hours of continuous use.
Damascus
Damascus is a knifemaking technique. It involves layering two types of steel with different hardness levels together to create a unique pattern. The knife is polished after it's shaped, making the harder steel shiny while leaving the softer steel dull, creating a ripple effect that resembles wood grain on the blade's surface. The ripples resemble the ripples of Wootz steel made in ancient Damascus, so the pattern is referred to as Damascus today. This beautiful pattern has garnered a high reputation and is popular in the kitchen knife community.
Optional Engraving
Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here
A knife store that has supported the history of knives and food culture in Japan.
It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.
Precautions
After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.
