{"product_id":"kei-kobayashi-r2-sg2-165mm-nakiri-with-urushi-red-pakka-wood-handle","title":"Kei Kobayashi R2\/SG2 165mm Nakiri with Urushi Red Pakka Wood Handle","description":"\u003cp\u003eKei Kobayashi's 165mm Nakiri is a laser-focused vegetable knife built around a hard R2\/SG2 stainless core and an exceptionally thin, precise grind. The broad rectangular profile provides generous knuckle clearance and a long, flat contact area for clean push cuts through herbs, greens, onions, and dense produce. Kobayashi's polished spine, choil, and handle fit give the knife the immaculate finish associated with his Seki workshop. The signature dark-red pakkawood handle is coated with urushi-style lacquer and shaped into a distinctive septagonal form that feels secure without excess bulk. Despite the blade's visual simplicity, its cutting character is highly refined. This is a stainless, low-maintenance performer, but its thin edge should be protected from twisting, hard impacts, and rough cutting surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kobayashi Hocho\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kei Kobayashi\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: Approx. 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-ground, hand-finished, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eSatin \/ Hairline\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel:  2.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Shichikaku (Septagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Dark Red Pakkawood coated with Urushi-style lacquer\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 310mm\u003c\/li\u003e\n\u003cli\u003eWeight: Approx. 154g (5.43oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKei Made\u003c\/em\u003e\" (圭作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kei Kobayashi 小林 圭 \/ Kobayashi Hocho 小林包丁\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKei Kobayashi is a Seki-based knifemaker and sharpener known for exceptionally thin geometry and meticulous fit and finish. After developing his finishing skills while working with established makers, he founded Kobayashi Hocho with his father. His R2\/SG2 knives are recognized for laser-like cutting, polished spines and choils, and distinctive lacquered handles.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eR2\/SG2 is stainless and relatively easy to maintain, but the extremely thin, hard edge should be treated with care. Hand wash with a soft sponge, dry promptly, and store safely after use. Avoid bones, frozen foods, hard fruit pits, twisting, prying, and lateral force. Do not use a dishwasher. The lacquered handle should be wiped clean rather than soaked for extended periods.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surfaces include wood, rubberized boards, high-end composites, and quality plastics such as polyethylene. These forgiving surfaces help protect and prolong the knife's edge. Avoid glass, metal, stone countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results while allowing precise control over the edge.\u003c\/p\u003e","brand":"Kei Kobayashi","offers":[{"title":"Default Title","offer_id":48979608830171,"sku":"KBSGSXXNK165SPXR","price":309.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/DSC07155_a48056f4-9f5d-4323-866e-9cef68cd48d4.jpg?v=1785487679","url":"https:\/\/burrfectionstore.com\/products\/kei-kobayashi-r2-sg2-165mm-nakiri-with-urushi-red-pakka-wood-handle","provider":"Burrfection Store","version":"1.0","type":"link"}