SG2 (R2) steel — quick, practical take (+ infographic)

SG2 (aka R2) is one of those steels that sits right in the sweet spot between carbon-like performance and stainless convenience.

In short:

Powder metallurgy stainless steel

Very fine grain, ~62–65 HRC

Excellent edge retention

Supports thin geometry and aggressive cutting

Much lower maintenance than carbon steels

Compared to VG-10, SG2 usually keeps a working edge longer and feels sharper longer.

Compared to AUS-8, it’s clearly higher performance for edge retention.

Compared to Aogami (Blue), you trade some “stone feel” for corrosion resistance and daily practicality.

I attached a simple infographic comparing edge retention, toughness, corrosion resistance, sharpening ease, and cutting feel across SG2, VG-10, AUS-8, and Blue steel.

If anyone wants the deeper breakdown with practical pros/cons and use cases, here’s the full article:

👉 https://nojaro.com.ua/en/stal-sg2-r2-vlastyvosti-perevahy-ta-praktychne-zastosuvannia/

What steel do you personally prefer for daily kitchen use — SG2, VG-10, or carbon — and why?