Kei Kobayashi SG2 Octagon 24cm handmade Japanese chef's knife

A few words about the blacksmith:

Japanese knives enjoy an excellent reputation throughout the world. Not surprisingly, they are used by the best chefs, from the home to the most esteemed restaurants.

Kei Kobayashi kitchen knives are entirely handcrafted. It's worth noting that Kobayashi san began life as a talented knife sharpener. After many years sharpening the blades of other blacksmiths, he decided to create his own range of knives. Each of his pieces combines impressive efficiency with superb design.

Model:

This 24cm chef's 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 (without bone), fresh herbs, vegetables... As its size is quite substantial, we recommend it to cooks with a little experience (as it can quickly become impressive), or to cooks accustomed to cutting large pieces.

Blade :

Based on a San Mai structure, it is constructed from 3 alternating layers of steel, as would the beginning of a damascus blade. SG2 powder steel is at the heart of the blade. It's an expensive, top-of-the-range alloy with many advantages! For example, its hardness of around 63 HRC on the Rockwell scale enables it to hold its edge over the long term. No need for regular sharpening sessions. Even though it's very hard, it's still easy to sharpen, which is a real asset for such a rigid alloy. Maintenance is done with a Sharpening stone, for an impeccable finish.

At the microscopic level, its composition is equally pure. In fact, its structure is homogeneous, making it more resistant (for example, there's less risk of chipping the cutting surface 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 on the bottom of the blade: an irregular thread runs along the cutting surface, showing the bonding of the different alloys.

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

The kanji visible on its surface are engraved by hand. Last but not least, its top edge and the surface at the base of the blade have been polished to make them more pleasant to use. 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:

The handle is made of rosewood, a beautiful, uniquely grained wood with warm tones. It's polished to a soft touch, making it even more pleasant to use, even over time. Its octagonal shape fits perfectly in the hand, and both right- and left-handers can use it.

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 pulp fills the gap where the blade fits into the handle. This makes the handle watertight, and also prevents waste from getting inside while you're cutting your food.

Caring for your 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. Do not leave it in contact with moisture.

Find all Kobayashi san knife ranges on our website!