Kei Kobayashi SG2 Octagon 15cm handmade japanese Utility knife

Learn more about the blacksmith:

Japanese knives enjoy an excellent reputation across the globe. They equip the best chefs, from the home to the most famous restaurants!

Kei Kobayashi knives are handcrafted products. Note that their blacksmith, Kobayashi san, is first and foremost known as a talented knife 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 a multifunctional knife that remains practical and handy 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, such as bones).

Blade :

It is built according to the so-called San Mai structure, i.e. 3 alternating layers of steel, like the beginning of a damascus blade:

- The heart of the knife isSG2 powder steel . It's an expensive, top-of-the-range 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).

- A layer of softer stainless steel than SG2 surrounds it, protecting it by sandwiching it. This difference in steel can be seen at the base of the cutting surface: an irregular thread runs out, showing the bonding of the alloys.

Top 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 visible on its surface are engraved by hand, adding a welcome touch ofauthenticity to the knife.

Finally, here's an important detail: its 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?

You should wash it 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.

The superb Kobayashi knives are waiting for you on our website, KnifeLeader.eu!