Gyuto: Multi-purpose Japanese chef knife for meat, fish, and vegetables
210mm (8.27") cutting edge length with 46.7mm height at heel
Weight: 132g - exceptionally light for nimble handling
Ultra-thin spine tapering from 2.1mm at handle to 0.8mm near tip
SG2 powdered stainless steel core for superior edge retention
Stainless damascus cladding
Octagonal rosewood handle for precise control
Excellent option for those looking for a "laser"
Kei Kobayashi is a knife maker from Seki City, Japan, who developed his expertise initially as a professional knife sharpener for leading Seki artisans. He later established his own workshop, specializing in ultra-thin "laser" style knives using SG2 steel. His background in professional sharpening influences his distinctive knife-making style, particularly in edge geometry and blade thinness.
Overall length: 356mm Blade length (heel to tip): 210mm Blade height at heel: 46.7mm Spine thickness at handle: 2.1mm Spine thickness at heel: 2.0mm Spine thickness at middle: 1.8mm Spine thickness 1cm from the tip: 0.8mm Weight: 132g
Edge/bevel: 50:50 Handle: octagonal rosewood Hand orientation: ambidextrous
··•·· Note: a. For the care and maintenance of Japanese knives, such as this 210mm Kei Kobayashi SG2 damascus gyuto knife, please refer to our care guide below. b. Slight measurement variations are normal. c. Small surface finish variations in knives are common in Japanese kitchen knives.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
