Kei Kobayashi damascus gyuto 240mm EN

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 were born. They are made of SG2 stainless steel.

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

Brand: Kobayashi
smith: Kei Kobayashi
finish: nickel damascus
steel: SG2
hardness: 64 HRC
blade length: 24.4 cm
blade height: 5.26 cm
heel thickness: 1.9 mm
tip thickness: 0.5 mm
weight: 180 gr

The handle is made with a hybrid piece of royal Laos ebony and resin, with a red jasper stone spacer.

This series of knives was made with one of my favorite types of steel, SG2. SG2 is a powder stainless steel resulting from new metallurgical technologies. Its hardness of approximately 64 HRC gives us an extremely durable edge and extraordinary cutting power, while remaining easy to sharpen. The blade has a nickel damascus steel coating, to give it an aesthetic that will not go unnoticed.