Tojiro | SKU: TO-SG2PS-GY240

Tojiro SG2 Powdered Steel Gyuto 240 mm F-521

Name: Tojiro SG2 Powdered Steel Gyuto 240 mm F-521
Brand: Tojiro
SKU: TO-SG2PS-GY240
Price: 339.0 AUD
Availability: InStock

$339.00

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K&S Price: AU $339.00^* inc. tax , vs:

Store C

AU $342.83

-1.13%

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Last Update: 2024-12-03T01:02:05Z

Detailed Specifications

Line	Tojiro Powdered Steel
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	248 g 8.75 oz
Edge Length	240 mm .9.45 inch
Heel Height	49 mm .1.93 inch
Width @ Spine	2.2 mm 0.09 inch
Width @ Mid	2.2 mm 0.09 inch
Width @ 1cm from Tip	0.7 mm 0.03 inch
Steel	SG2 / R2 \| Powdered Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 64
Surface Finish	Migaki
Handle	Western Pakka Wood with Bolster
Region	Tsubame
Best for	Pro chefs

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Tojiro Powdered Steel line gives its classic DP3 a run for its money. While the DP3 series (with VG10 steel) is a highly regarded as a good allround knife for many, the SG2 series provides some noteable upgrades. The powdered stainless line is made of high carbon, high alloy SG2 steel core, heat-treated to 63 HRC, and clad with 13-chrome stainless steel. The harder steel allows the blade to hold its sharpness for longer and the thinner behind-edge ensures a sleek cutting performance.

Overall, an excellent value for money choice for those who are looking for a step up from Tojiro’s popular DP series.

Pros	Cons
Budget friendly Excellent performance Easy to look after	Relatively hard to sharpen

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Tojiro

Tojiro, a globally recognized Japanese kitchen knife brand, is celebrated for its remarkable quality and value. Rooted in the Niigata Prefecture, an area famous for steel production, Tojiro combines traditional craftsmanship with advanced technology to produce kitchen knives that excel in both form and function. Their blades, typically featuring high-carbon stainless steel, are known for their exceptional sharpness, edge retention, and corrosion resistance. Each knife undergoes meticulous finishing, ensuring ergonomic handles for comfortable grip and a well-balanced feel. Tojiro offers a diverse range of knives, from versatile gyuto and santoku styles to specialized nakiri blades, catering to both professional chefs and home cooks alike. This commitment to high quality and affordability has earned Tojiro a strong reputation worldwide, making their knives the go-to choice for reliable, efficient, and beautifully crafted kitchen tools.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: SG2 / R2
SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 62- 64
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Construction: Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.
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Finish: Migaki

"Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.
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Handle Specs
Profile: Western with bolster
Material:
- Pakka Wood
Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.
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