Kei Kobayashi
Kei Kobayashi R2/SG2 Gyuto with Urushi Red Pakka Wood Handle
Price:
$435.00
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.
