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Opt for tradition with this knife
27cm San Mai blade: simplified 3-layer damascus
Mild stainless steel top layer - Polished edges for comfort
SG2 powder steel core - Excellent wire retention
Easy to sharpen despite high hardness of approx. 63 HRC
Heptagonal handle in varnished red Pakkawood - Pleasant to grip
Superb, unusual design - Among the elite of cutlery
Handcrafted by blacksmith Kei Kobayashi - Each knife is unique
Kobayashi is renowned as a talented knife sharpener
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Japanese knives are appreciated worldwide, and are used by the best chefs, from the home to the most fashionable restaurants. They are the guarantors of uncommon efficiency.
The KnifeLeader team is delighted to offer you Kei Kobayashi SG2 knives, handcrafted knives created by a young blacksmith, first known as a very talented sharpener. In fact, it was after many years of sharpening and finishing other blacksmiths' kitchen knives that Kobayashi San decided to create his own line.
SG2 knives are among the elite of cutlery, combining formidable efficiency with a design rarely seen before. The whole is very sober, but highly efficient - watch your fingers!
This 27cm Sujihiki knife (comparable to a slicing knife) is an asset for slicing large cuts of meat, such as roasts, filet mignon, whole ham... Its long, fine blade enables you to obtain beautiful slices with few precise movements.
Blade :
The blade is San Mai, i.e. it is built on 3 layers of steel, like a simplified damascus.
The heart of the knife is made of SG2 powdered steel, an expensive high-end alloy with many advantages. With a hardness of around 63 HRC, it retains its sharpness over the long term, so you save on sharpening sessions. What's more, despite its hardness, SG2 steel is easy to sharpen if the need arises, which is a plus for such a rigid alloy.
You can also maintain it with a Sharpening stone. Its razor-sharp edge will surprise you from the very first use. Another advantage of SG2 steel is its purity. At the microscopic level, its structure is very homogeneous, which makes it more resistant (for example, there's less risk of chipping when you use it).
This high-performance core is then surrounded by a layer of softer stainless steel, which protects it by sandwiching it. You can see this mix of steels at the base of the blade: an irregular thread runs along the edge, showing the bonding of the various steels.
The blade is sharpened by hand, on a grindstone, to guarantee excellent cutting performance. The Japanese characters on its surface are engraved by hand, adding an appreciable touch ofauthenticity to the knife.
The top edge, as well as the surface at the base of the blade, have been polished to make them more pleasant to the touch. Indeed, many cooks hold their knife high up on the handle, and can even rest their index finger on the back of the knife. Polished edges don't dig into the flesh!
The handle:
The knife's handle is another of its many assets. It's made from Pakkawood, an antibacterial composite material combining laminated wood and resin, all hot-pressed together. The result is hard and robust. This material is appreciated in professional kitchens for its thermal and mechanical resistance. With its heptagonal shape, it sits perfectly in the palm of your hand, making it pleasant to use over the long term. Its deep, warm-toned color and varnished appearance give it plenty of cachet. It contrasts perfectly with the cold blade.
To care for your knife, wash it by hand to maintain its appearance and effectiveness over time (no dishwasher). Then wipe with a soft cloth and store in a dry place. It should not be left in contact with moisture for any length of time.
Kobayashi knives are waiting for you here!
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