SG2/R2 & SGSTRIX Steel Knives

R2/SG2 steel is a high-performance powdered metallurgy stainless steel known for its excellent hardness, edge retention, and durability. With a carbon content of around 1.25–1.45% and added elements like chromium, molybdenum, and vanadium, it offers superior wear resistance and corrosion resistance compared to traditional carbon steels. The fine-grained microstructure, resulting from the powdered metallurgy process, enables R2/SG2 to maintain a razor-sharp edge with impressive precision and stability, even under heavy use.

This steel is prized for its long-lasting sharpness and relatively low maintenance, making it ideal for professional chefs who need durability without constant sharpening. With a hardness of 62–64 HRC, R2/SG2 remains tough and resilient, offering both excellent cutting performance and resistance to corrosion. Its versatility makes it suitable for various knives, including gyutos, nakiris, and petty knives, providing a modern, high-performance alternative to traditional carbon steels, favored for its combination of sharpness, toughness, and ease of upkeep.

SG2TRIX steel is an advanced, high-performance stainless steel variant developed from SG2 (R2) steel, further enhanced with titanium and other elements to improve toughness and wear resistance. It offers similar edge retention and sharpness to SG2, with enhanced durability and better resistance to chipping, making it an excellent choice for knives used in demanding kitchen environments. Its superior strength and corrosion resistance allow chefs to maintain a sharp edge for longer, even during heavy use, while also reducing the need for frequent sharpening, positioning SG2TRIX as a premium material for high-end Japanese chef knives.