Kei Kobayashi
Kei Kobayashi R2/SG2 Gyuto with Urushi Red Pakka Wood Handle
Price:
$623.00
This Gyuto is handcrafted by Kei Kobayashi with R2/SG2 steel core, clad in stainless steel and heat-treated to 63 HRC. The blade has superb grinds that are exceedingly smooth, with a laser distal tapering. The knife is sturdy and the cutting is authoritative. The incredibly smoothly polished blade is paired with a beautifully crafted handle made of Red Pakka Wood coated with Urushi. High-quality fit and finish can be seen all over this knife, including the beautifully polished handle, the precise mounting, as well as fluidly polished choil and spine. It's one of the most polished knives at this price point.
Spec:
- Origin (Made in): Seki, Gifu Prefecture, Japan
- Brand: Kobayashi Hocho
- Craftsman: Kei Kobayashi
- Knife Type: Gyuto
- Blade
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): R2/SG2
- Jigane (Cladding): Stainless Steel
- Hardness: 63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Length: 210mm (8.3") / 240mm (9.4")
- Blade Height (at heel): 47mm / 52mm
- Spine Thickness
- Above heel: 2.0mm / 2.1mm
- Middle: 1.8mm / 1.9mm
- Handle
- Shape: Shichikaku (Heptagonal)
- Material: Red Pakka Wood coated with Urushi
- Length: 128mm / 135mm
- Overall Length: 355mm / 391mm
- Weight: 134g (4.73oz) / 164g (5.78oz)
- Hand chiselled mark: In Japanese Kanji "Kei Made" (圭作)
About Kei Kobayashi 小林 圭 / Kobayashi Hocho 小林包丁
Kei Kobayashi (小林 圭) is a relatively young knifemaker based in Seki City of Japan, whose knives are truly extraordinary when it comes to fit and finish. Born in 1977, Kobayashi started out as a knife sharpener, sharpening and finishing knives for a couple of top artisans in Seki City. He later founded his Kobayashi Hocho (小林包丁) with his father, and quickly became known for the extraordinary craftsmanship. His knives are true lasers, and he uses only R2/SG2 steel to make his knives. His attention to detail and extensive grinding and sharpening experiences can be seen on every knife he crafted.
Care:
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
L
This was my third purchase from burrfection, and the first knife to actually arrive with an edge on it, incredibly sharp, I was very pleased. Another review compared this knife to a laser, and I also feel like I'm using a laser when I cut with it. This knife arrived meticulously sharpened, and with such a thin-ground edge on it that I'm terrified to work it on my stones, lol. Every aspect of the knife is perfect, the attention to detail is extraordinary. The heptagonal handle is really cool, the bottom ridge is in line with the blade, which gives you a great feel for edge alignment when your fingers wrap around the bottom of the handle. The choil is just sexy, I don't know how else to describe it. This knife is the crown jewel of my collection.
I only used it one day, but I somehow managed to put some dings in the blade. I can't remember everything I cut that day, but I'm thinking that this damage came from avocado pits. If that's the case then I'm very surprised -- I know R2/SG2 is supposed to be fragile, but my two Aogami Super knives of similar 63-64 HRC hardness (carbon steel) don't have this same issue with avocado pits, one Yoshihiro, one Hatsukokoro. Maybe it was something else I cut, maybe I was clumsy and hit a bone or something. I'm not knocking stars because the damage is 100% my fault, I'm just sad the steel is this fragile. I will be more careful, but now I'm too scared to even take it out lol.
L
This is a true laser. When I first saw it, I was hesitant because of the handle shape (heptagonal instead of octagonal), and the color of the handle. But after using it for 2 weeks, they're non-issues and I've come to like it. It struggles a little bit with hard vegetables like carrots but it performs much better than all my other knives. No regret buying it.
A
I have many Japanese knives; different profiles, different handles, different steel, and I really love this one. it’s an excellent addition. My favorite steel SG2. The profile of the blade is a very good universal shape, thin laser knife that just blows through everything easier than any knife I own. I love the simplicity of the handle and I like the fact that it’s not too long like a lot of handles are in my collection. Fit and finish is perfect. I appreciate the polished rolled edges. It’s balanced perfect right at the choil and is currently my favorite knife. A+
J
The most beautiful knife I own. Its an absolute pleasure to prep with. It feels like you are cutting air when slicing/dicing and everything in between. I haven’t wanted to pick up another knife since.