Kei Kobayashi SG2 Damascus 24cm handmade Japanese chef knife

Japanese refinement for your kitchen

This handcrafted Japanese chef's knife brilliantly combines traditional aesthetics with modern performance. Forged in Seki, the Mecca of Japanese cutlery, by the talented Kei Kobayashi san, this chef's knife with its 24cm blade bears witness to the skills of an exceptional craftsman. With its damascened blade, SG2 steel core and original pakka wood handle, every detail has been thought through to offer cooking enthusiasts a reliable, high-performance and truly elegant tool.

SG2 core and damascus structure for efficiency

The 24cm blade of this handcrafted Japanese knife is designed using the damascus technique. It features a core of SG2 steel, a premium powder steel manufactured by Takefu Special Steel, direct from Japan. It has a carbon content of around 1.3%, ensuring a hardness of 63HRC on the Rockwell scale: an excellent guarantee of edge retention, even with very regular use.

The damascus technique consists of surrounding this high-performance core with alternating layers of softer steels, giving the blade strength, flexibility and a unique visual appeal. Each pattern is different, underlining the authentic character of these knives. The flat grind reinforces both the blade's strength and its cutting finesse.

Although SG2 steel contains chromium to limit oxidation, this blade remains sensitive to corrosion. Meticulous maintenance is therefore necessary to preserve its optimum condition (see our tips below).

An original, comfortable handle for your Japanese knife

The handle is made from varnished red pakka wood, a composite material combining laminated wood and heat-compressed resin. This material is resistant to humidity, shock and temperature variations, making it particularly popular in the kitchen.

Its original heptagonal shape makes for a comfortable, stable grip, whether you're right- or left-handed. The contrast between handle and blade offers a bold contrast that will delight all cooks who like their equipment with character.

Summary of the advantages of your Kobayashi chef's knife

• 24cm blade: ideal for large cuts of vegetables and meat
• SG2 steel
core
• with 1.3% carbon: long-lasting sharpness
Hardness
• 63 HRC: fewer sharpenings required
• Damascus finish: unique aesthetics + SG2 protection thanks to top layers of softer steel
• Flat grain: robust blade and clean cut
• Varnished pakkawood handle: strong and moisture-resistant
• Heptagonal shape: pleasant, secure grip

Simple, effective care tips

Always wash this knife by hand, using a soft sponge and neutral soap. Avoid prolonged contact with water: wipe immediately after washing and store in a dry place. Never use a dishwasher. When necessary, regular stone sharpening is recommended to preserve blade performance.

Kei Kobayashi: the craftsman behind the blade

Kei Kobayashi san is an artisan blacksmith based in Seki, Japan, a town renowned for centuries for its knife-making tradition. After starting out as aprecision sharpener, he went on to collaborate with leading blacksmiths. Inspired by their work, he opened his own workshop in 2000.

Today, he is renowned for his mastery of high-end steels, in particular SG2, which he uses in his Damascus and San Maï (3-layer blade) creations. His dual expertise as a blacksmith and sharpener guarantees knives that are both elegant and formidably efficient.

Treat yourself to Japanese precision with our complete selection of Kei Kobayashi knives!