Kei Kobayashi SG2 gyuto 240mm

The Kei Kobayashi SG2 gyuto is a handcrafted Japanese chef's knife by blacksmith Kei Kobayashi. It is constructed with a core of SG2 steel, recognized for its exceptional edge retention and sharpness. The knife features a distinctive urushi heptagonal handle. Finished with a minimalist migaki (polished) finish, the blade presents a sleek and clean appearance, emphasizing its refined craftsmanship.

Classified as a "laser," this gyuto is noted for its thin cross-sectional geometry, making it exceptionally lightweight and capable of precise, effortless cuts. This combination of lightweight design, precise craftsmanship, and high-quality materials makes the Kei Kobayashi SG2 Gyuto a favored tool among chefs and culinary enthusiasts seeking precision and ease in their kitchen tasks.

❖ Kei Kobayashi is a 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.

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Blacksmith: Kei Kobayashi
Origin: Seki, Japan

Knife type: gyuto
Core steel: SG2
Steel type: stainless steel
Cladding: stainless clad

Overall length: 391mm
Blade length (heel to tip): 241mm
Blade height at the heel: 52.8mm
Spine thickness:
at the handle: 1.8mm
at the heel: 1.7mm
midway: 1.6mm
1cm from the tip: 0.6mm
Weight: 168g

Edge/bevel: 50:50
Handle: urushi heptagonal pakkawood
Hand orientation: ambidextrous
Saya/ sheath: Not included
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Note:
a. For the care and maintenance of Japanese knives, such as the Kei Kobayashi SG2 gyuto knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.

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