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Kei Kobayashi SG2 bunka 170mm

Kei Kobayashi SG2 bunka 170mm

Regular price $204.00 USD
Regular price Sale price $204.00 USD
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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.


路路鈥⒙仿
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

Note: Japanese knives, like this Kei Kobayashi SG2 bunka knife, appreciate additional care. Explore our guide to learn how to maintain its prime condition.


路路鈥⒙仿
Exclusive of shipping fee.
We ship worldwide via EMS or DHL.

Care Guide

Proper care is essential for Japanese kitchen knives. Here are some important points to consider:
  • Use a whetstone to maintain sharpness. Avoid electric sharpeners and pull-through sharpeners, as they are not suitable for Japanese kitchen knives. Honing rods, typically used for western-style knives, may potentially damage the edge, particularly if you're a beginner.

  • Choose a wooden or rubber cutting board instead of bamboo or poly boards to preserve the knife's edge.

  • Keep the knife clean and dry, especially if it is made of carbon steel. Carbon knives are prone to rusting. If you prefer a lower-maintenance option, stainless or stainless-clad carbon knives are recommended.

  • Avoid using the knife to cut through bones or frozen foods. It's best to use a separate knife specifically designed for these tasks.

  • When cutting, use a smooth and fluid motion, avoid twisting or torquing the blade. This technique helps maintain control and minimizes the risk of damage.

  • Never put Japanese kitchen knives in the dishwasher. Instead, hand wash them with mild soap, ensuring thorough cleaning, and then dry them completely before storing.

By following these guidelines, you can ensure the longevity and optimal performance of your Japanese kitchen knives. Remember, proper care and attention will enhance your culinary experience and protect your investment.

FAQs: Shipping, Tax, Tracking

1. How long does shipping take?
We ship from Tokyo, Japan to different countries via DHL or EMS. Please find the estimated shipping times below:

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

For the Philippines:
Manila and nearby cities: 2-5 days
Visayas/Mindanao: 10-20 days

Please note that actual delivery times may vary due to factors beyond our control.

2. Are taxes included in the price?
Please note that taxes are not included in the prices listed on our website. If you would like your order to be sent as a "gift" or if you have other requests, please let us know.

(Note: For customers in the Philippines, there are no import taxes regardless of the order value. You will only pay 112 PHP for the Presentation to Customs Charge (PTCC) fee.)

3. How can I track my order?
Once shipped, we'll send a tracking link via email.

4. Is it door-to-door delivery?
Yes, DHL and EMS provide convenient door-to-door delivery.

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聽info@zahocho.com聽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.

Refunds

  • 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.

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Top view of Kei Kobayashi SG2 bunka knife

Kei Kobayashi SG2 bunka 170mm

$204.00