Kei Kobayashi SG2 Octagon 21cm handmade Japanese chef's knife

The model :

This 21cm chef knife is a bit of a jack-of-all-trades. In fact, its blade enables you to perform many types of cutting: chiseling, mincing or mincing will become child's play. This knife can be used for meat (boneless), fresh herbs, vegetables...

Blade :

It is based on a San Mai structure, i.e. it is built from 3 alternating layers of steel, like the beginning of a damascus blade.

At the heart of the knifeis SG2 powder steel . It's an expensive, high-quality alloy with many advantages! For example, its hardness of around 63 HRC enables it to hold its cutting edge over the long term, so you save on sharpening sessions.

And even though it's very hard, SG2 steel remains easy to sharpen, a real asset for such a rigid alloy. Maintenance can be carried out with a Sharpening stone when required.

Microscopically speaking, we can also appreciate its purity. 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 then surrounds it, protecting it by sandwiching it. This difference in steel can be seen at the base of the blade: an irregular thread runs along the cutting surface, showing the bonding of the alloys.

Impeccable finishing:

To guarantee a razor-sharp edge from the very first cut, the blade is hand-sharpened on a grinding wheel. You'll immediately feel its performance.

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

Last but not least, 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 particularly useful if you grip your knife high up on the handle, or rest your index finger on the back of the knife when cutting.

Handle composition :

The handle is made of rosewood, an attractive wood grained with warm tones. It is polished for a soft touch, making it even more pleasant to use.

Octagonal in shape, it sits perfectly in the hand, for pleasant long-term use (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 particularly appreciated in professional kitchens for its 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.

Learn more about blacksmithing:

Japanese knives enjoy an excellent reputation worldwide. They are used by the best chefs, from the home to the most famous restaurants.

Kei Kobayashi kitchen knives are handcrafted products. 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 lines of knives. Each of his pieces combines formidable efficiency with superb design.

Caring for your knife :

To care for your knife, 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. It should not be left in contact with moisture for any length of time.

Click here to discover the other knives in our range!