Takefu SG2

Takefu SG2 steel (also called R2 from Kobelco Steel), produced by Takefu Special Steel Co., is a high-performance powdered metallurgy steel used in Japanese kitchen knives. Known for its excellent combination of edge retention and toughness, SG2 contains 1.25-1.45% carbon, 14.00-16.00% chromium, 2.80-3.30% molybdenum, 1.80-2.20% vanadium, 0.40% manganese, 0.50% silicon, 0.03% phosphorus, and 0.03% sulfur.

Note: All knife steels contain carbon, which is primarily responsible for hardness and edge retention. However, higher carbon content alone can reduce toughness. A steel becomes "stainless" when it has at least 13% chromium content.

When comparing SG2 to other popular stainless steels:

  • VG-10: Lower carbon content (0.95-1.05%) than SG2's 1.25-1.45%. VG-10 also has a slightly higher chromium range (14.50-15.50%) and contains cobalt, vanadium, and molybdenum, offering balanced performance.
  • Ginsan: Carbon content of 0.95-1.10%, similar to VG-10 but lower than SG2. Among these steels, Ginsan is the easiest to sharpen on stones, whereas SG2 prioritizes higher edge retention.

Reminder: When selecting a knife steel for your Japanese kitchen knife, it's essential to understand that there are trade-offs involved. Improving one characteristic, such as edge retention, often means compromising on another, like toughness. There is no universally "best" steel; the choice depends entirely on your individual needs and preferences. Remember, steel is just one piece of the puzzle. Consider other aspects that matter to you such as the grind, aesthetics, and overall craftsmanship. While steel matters, it's not the only thing that makes a great knife.

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