I own a 10" Shun Elite Chef Knife, made with SG-2. The steel is EXTREMELY hard, so hard that when I took it to the Kershaw HQ to get it sharpened they made dozens of tiny chips on the edge! Even the company that makes the knife doesn't know how to sharpen it.
I have the Tormek T-7 with the SJ-250 Japanese waterstone and have had great results with other knives. I have yet to attempt sharpening the SG2 knife, honestly kind of afraid to... I will try sharpening it soon.
I have the Tormek T-7 with the SJ-250 Japanese waterstone and have had great results with other knives. I have yet to attempt sharpening the SG2 knife, honestly kind of afraid to... I will try sharpening it soon.