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Kei Kobayashi SG2 bunka 170mm

Kei Kobayashi SG2 bunka 170mm

Regular price 楼30,000 JPY
Regular price Sale price 楼30,000 JPY
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Kei Kobayashi is a relatively young knife-maker based in Seki City, Japan. He started out as a knife sharpener where he sharpened and finished knives for some top artisans in Seki City. Eventually, he decided to open his own workshop where he specialized on making 'laser' knives with SG2 core steel. Every knife he makes reflects his attention to detail and vast sharpening experience.

Laser knives, just like this bunka, are ideal for anyone who prefers a lighter, thinner knife.

饾檼饾櫇饾櫀饾櫓 饾櫈饾櫒 饾櫀 饾櫋饾櫀饾櫒饾櫄饾櫑? It is a Japanese knife with a thin spine and thin cross-sectional geometry. A laser gracefully cuts through food with ease. It is said that even if it is not in its peak sharpness, a laser聽can perform better than other types of knives.

Brand/ blacksmith: Kei Kobayashi
Location: Seki, Japan
Knife type: bunka
Finish: migaki

Construction type: warikomi
Steel: SG2
Steel type: stainless

Overall length: 317mm
Blade length (heel to tip): 170mm
Blade height at heel: 46.6mm
Spine thickness at handle: 1.8mm
Spine thickness at heel: 1.8mm
Spine thickness at middle: 1.7mm
Spine thickness 1cm from the tip: 0.7mm
Weight: 133g

Edge/bevel: 50:50
Handle: urushi heptagonal pakkawood
Hand orientation: ambidextrous

Exclusive of shipping fee.
We ship worldwide via EMS or DHL.


We ship worldwide from Tokyo to over 150 countries.

Enjoy free shipping on orders over 19,000 JPY (approx. 140 USD) with code "ZKT20".

For customers in the Philippines, get free shipping on orders over 5,000 PHP with code "PH5K". Please note that we cannot ship to areas with the following zip codes: 5317, 5316, 5315, 5314, 5111, 5110.

For USA, Canada, Europe, and Australia, we ship via DHL.
For Asia and Middle East, we use JapanPost EMS.
Upon order confirmation, we will ship out in 1-2 business days.

US, Canada, Australia, Europe: 3-5 days
Middle East: 5-10 days
Asia: 2-5 days

For Philippines:
Manila and nearby cities: 2-5 days
Visayas/Mindanao: 15-25 days

Note: These estimates are averages and not guaranteed delivery times. The actual number of days may vary due to factors such as transport, customs, and handling conditions in the destination area, which are beyond our control. Thank you for your understanding.

Once your order is shipped, we'll send you a confirmation email with a tracking link.

Item prices and shipping fees exclude import duties, taxes, and charges. Buyers are responsible for these fees. In the Philippines, there are no taxes regardless of the item's value.

Return Policy


  • You can return products within 14 days of receiving them.
  • To be eligible for return, the product must be unused, in the same condition as when you received it, and in the original packaging.
  • You must provide a proof of purchase to complete your return.
  • Buyers are responsible for the cost of returning products.
  • Contact us at to arrange a return.

Please note:

  • Knives damaged due to misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.


  • We will notify you by email once we receive and inspect your returned item.
  • If approved, a credit will be applied to your original method of payment within a certain amount of days.


  • Check your bank account first if you haven't received your refund yet.
  • Contact your credit card company if necessary.
  • Contact your bank if you still have not received your refund.
  • Contact us at if you have any further concerns.

EXCHANGES (if applicable)

  • We only replace items if they are defective or damaged upon arrival (not due to misuse).
  • Contact us at if you need to exchange a defective or damaged item.

Care Instructions

Japanese kitchen knives requires some attention. It's crucial to pay attention to the following points.

Correct use
鈥⒙Always use the appropriate knife for the task.
鈥⒙Refrain from moving the knife in a lateral direction while cutting. Use the thrust-cutting technique.聽
鈥⒙Avoid bones and frozen food.
鈥⒙Always use a wooden or rubbing cutting board.聽Avoid hard plastic, glass, or marble.聽

鈥⒙Wash and dry the blade as soon as you're done with it especially carbon steel knives.
鈥⒙Always wash your Japanese kitchen knife by hand.聽Never use a dishwasher.

Knife maintenance
聽Use sharpening whetstones to sharpen or touch up your Japanese knife. In general, honing rods are not recommended as using these will cause damage to the edge.聽Honing rods are for western knives. Electric sharpeners and pull through sharpeners should never be used on Japanese kitchen knives.聽

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Kei Kobayashi SG2 bunka 170mm - Zahocho Japanese Knives

Kei Kobayashi SG2 bunka 170mm