Japanese Chef Gyuto Knife - KEI KOBAYASHI - SG2 Serie - Size: 21/24cm
The knives made by Kei Kobayashi are characterized by their extremely high-precision blades produced with excellent polishing techniques from Seki City, Gifu Prefecture, a world-famous Japanese cutlery production area.
The blade is beautifully and evenly polished, and is finished very thin to provide excellent sharpness.
| Knife | 21cm | 24cm |
| Blade Length | 210mm (8") | 240mm |
| Overall Length | 355mm (13") | 395mm |
| Blade Height at Base | 45mm | 52mm |
| Blade Thickness | 2,2mm | 2,2mm |
| Weight | 128g | 159g |
- Steel Type: Stainless SG2
- Blade Type: Double Edged Blade
- Handle Type: Wood
- Maker: Kei Kobayashi
- Made in Japan
Please be careful!
・Please note that there may be individual variations in shape, finish, and color due to the handcrafted nature of our knives and the use of natural materials for the handles.
・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade.
・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.
・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture.
・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.
・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.
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