Description

Kei Kobayashi SG2 santoku is the perfect knife for every use. The santoku in fact is the multitasking blade par excellence. Its name means “three virtues” for fish, vegetables and meat, but also for chopping, cutting and chiseling.

History and curiosity

Kobayashi-san owns a sharpening business in Seki and has been sharpening knives for other blacksmiths for years. When Kei Kobayashi, the current president, took over, he decided that they should make their own brand of knives using the years of skills, techniques and knowledge they had accumulated. This is how Kobayashi knives came to be. They are made from SG2 stainless steel.

These knives are super thin, making them the very definition of a razor cut. This thinness allows them to easily slice meat and vegetables as if the food wasn’t even there. This also makes them great for anyone who prefers a lighter, thinner knife.

This series of knives was made with one of my favorite types of steel, SG2. SG2 is a stainless steel resulting from new metallurgical technologies. Its hardness of approximately 64 HRC gives us an extremely durable edge and extraordinary cutting power.

The handle

The blade has a fairly sober finish, for this we chose to match a handle made with a beautiful maple burl, resin spacers, ferrule and bottom cap in marbled buffalo horn.

Technical sheet

Brand: Kobayashi

blacksmith: Kei Kobayashi

finish: migaki

steel: SG2

hardness: 64 HRC

blade length: 17.1 cm

blade height: 4.92 cm

heel thickness: 1.7 mm

thickness at the tip: 0.3 mm

weight: 125 gr