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A knife you can use for everyday cutting
15cm damascened blade for a beautiful effect - Each knife is unique
Polished edges for pleasant use
SG2 powdered steel in the center of the blade - Extreme edge retention
Easy sharpening despite high Rockwell hardness of -+ 63 HRC
Octagonal rosewood handle + Clear Pakkawood bolster
Handcrafted by young blacksmith Kei Kobayashi
This knife will make you appreciate Japanese knife-making expertise!
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Kei Kobayashi kitchen knives are handcrafted products. Note that their blacksmith, Kobayashi san, is first and foremost known as a talented sharpener. In fact, it was after many years of sharpening the blades of other blacksmiths that he decided to create his own knives. Each of his pieces combines formidable efficiency with magnificent visual appeal.
Model:
This 15cmUniversal knife is practical and easy to handle thanks to its medium size. You can use it to cut fruit and vegetables, but also to mince small pieces of meat or fish (without the hard parts, like bones).
Blade :
This damask blade is both aesthetic and qualitative. Let's go into more detail:
- The heart of the knife isSG2 powdered steel . It's an expensive and renowned alloy with many advantages! Note, for example, its hardness of around 63 HRC, which enables it to hold its edge over the long term. Despite its excellent hardness, SG2 steel is easy to sharpen - a real feat for such a rigid alloy. Maintenance is carried out with a Sharpening stone when necessary. Finally, its purity can also be appreciated on a microscopic scale. In fact, its structure is very homogeneous, which makes it more resistant (for example, there's less risk of chipping when you use it).
- This rigid core is then surrounded by layers of softer steel to balance it out.
Superb finishes :
To guarantee a razor-sharp edge from the very first use, the blade is hand-sharpened on a rotating grinding wheel. You'll feel its performance immediately, so watch your fingers. The kanji are engraved by hand, adding a welcome touch ofauthenticity to the knife.
Finally, here's an important detail: the top edge, as well as the surface at the base of the blade, have been polished, to be more pleasant under your fingers. This is very useful if you grip your knife high up on the handle, or rest your index finger on the back of the knife.
Handle:
The handle is made of rosewood, a beautiful veined wood marbled with warm tones. This wood is carefully polished to give a soft touch, making it even more pleasant to use, even over time. Octagonal in shape, it fits perfectly into your palm (ambidextrous use).
A Pakkawood bolster links the blade to the handle. This is an antibacterial composite material combining laminated wood and resin, all heat-compressed. It is highly appreciated in professional circles, notably for its advantageous thermal and mechanical resistance.
Finally, wood putty fills the gap between the blade and the handle. This makes the handle watertight, and also prevents waste from getting inside while you're cutting your food.
How do I care for my knife?
It should be washed by hand to maintain its appearance and efficiency over the long term (don't put it in the dishwasher or soak it in the sink). You can then wipe it with a soft cloth and store it in a dry place. To put it simply, don't leave it in contact with moisture for any length of time.
Find out more about our sharpening stones!
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