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Kei Kobayashi SG2 Gyuto 240mm

$415.00 USD

Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Gyuto

Blade Material

SG2 Core, Stainless Clad

Handle Material

Dark Red Lacquered Septagon

Bevel

Double Bevel

Maintenance Level

Low

Edge Length

240mm

Overall Length

390mm

Spine Thickness

2mm @ Mid

Blade Height

52mm

Weight

167g

HRC

~64

An In depth look

Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type

SG2 is considered by many as the best knifemaking steel in Japan. It gives all the benefits of carbon steel (very long edge retention, general ease of sharpening) without the carbon steel stresses of maintenance. It'll hold an edge for a long time, and can quickly and easily be refreshed on a whetstone or ceramic honing steel.

Care Information

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

Introducing

Kei Kobayashi

After sharpening many knives for some of the top Japanese Blacksmiths, Kobayashi-San decided to create his own kitchen knives. Always in high demand, and for good reason, his knives feature immaculate extra details like highly rounded and polished choils and spines. His knife ranges are now among the most popular in Japan. These are true lasers, extremely thin, light and fall effortlessly through ingredients.

Shop All Kei Kobayashi