ONO Suzukaze SG2 Damascus Gyuto 210mm

The ONO Suzukaze SG2 Damascus Gyuto 210mm is a Japanese chef’s knife for cooks who enjoy a taller blade with a little more weight behind it. From chopping vegetables and herbs to slicing boneless meat and fish, its versatile profile makes it a practical choice for everyday preparation.

Made in Seki, Japan, the Suzukaze reflects ONO’s combination of modern manufacturing and skilled knife making. The result is a knife with a substantial feel, carefully finished details and a thin cutting edge.

The gyuto is the Japanese counterpart to a Western chef’s knife. Its 210mm blade offers useful reach for slicing, while the tall profile provides generous knuckle clearance when working on a board. The curved section of the edge also accommodates a controlled rocking motion.

For cooks who prefer some heft in their main kitchen knife, the Suzukaze offers that reassuring feel alongside the cutting performance of a finely ground Japanese blade.

Steel and Construction

The blade features an SG2 powdered stainless steel core with stainless Damascus cladding. SG2 combines wear resistance and corrosion resistance, making it well suited to a chef’s knife used regularly at home or in a professional kitchen.

Its fine, uniform steel structure supports a keen cutting edge, while its wear resistance helps maintain sharpness through repeated preparation. As with any knife, edge retention also depends on cutting technique, board choice and care.

The flowing Damascus pattern is paired with a tsuchime, or hammered, finish. These contrasting textures give the Suzukaze its distinctive appearance.

The Pakkawood handle has an unusual triangular profile and a metal bolster. Its shaped grip combines elements of Japanese and Western handle design, while the double bevel edge suits both left and right handed users.

Maintenance and Care

Hand wash with mild detergent and a soft sponge, then dry thoroughly before storing. Do not put the knife in the dishwasher or leave it soaking. Stainless steel still needs proper care to prevent corrosion.

Use a wooden cutting board and avoid bones, frozen food and other very hard ingredients. Despite its substantial feel, this is a fine cutting tool. Do not twist the blade while it is in the food or use the tip for prying.

Maintain the edge with a suitable whetstone when sharpening is needed. Avoid abrasive cleaning pads and store the knife so that its cutting edge cannot knock against other utensils.

Best for: Vegetables, herbs, boneless meat, fish and everyday kitchen preparation.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. A versatile stainless chef’s knife for cooks who prefer a taller blade and a more substantial feel, with basic Japanese knife care.

HRC: 63/64

Made in Japan.

Free shipping on orders over R1,500.