Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. Until recently he has been working as a sharpener/finisher for a couple of leading blacksmiths, but is now forging himself. The Kobayashi SG2 Damascus Nakiri 165mm is one of the first of his creations. Bearing in mind his short time at the forge, we are extremely impressed by this and the other knives making up his new line.
He has chosen to work with SG2 as the basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless damascus steel for added protection and to make sharpening easier.
The nakiri is a do-it-all vegetable cutting machine and is a wonderful all-around push cutter, slicer, and dicer that is becoming a popular blade in many home kitchens. Its tall height gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an ultra comfortable and well finished walnut octagonal handle with maple ferrule and nice finish.Maker: Kobayashi san
Location: Seki City, Japan
Weight: 4.7 oz (134 g)
Edge Length: 159 mm
Total Length: 312 mm
Spine Thickness at Base: 2.0 mm
Blade Height: 49.0 mm
Photos by Gustavo Bermudez
He has chosen to work with SG2 as the basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless damascus steel for added protection and to make sharpening easier.
The nakiri is a do-it-all vegetable cutting machine and is a wonderful all-around push cutter, slicer, and dicer that is becoming a popular blade in many home kitchens. Its tall height gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an ultra comfortable and well finished walnut octagonal handle with maple ferrule and nice finish.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Beautiful knife...but, January 22, 2024Posted By: Jack Reynolds
Absolutely beautiful knife ! Blade thickness to length is well proportioned and balance in hand is just about perfect. Damascus pattern on blade is subtle but very evident, even from a distance. Wooden handle finish is excellent and the contrasting woods give it a very nice look.
My only gripe is the blade is not very sharp out of the box and the grind is uneven. For this much money I expected a much more refined product.
In retrospect I should have purchased the Finishing Touch Up to be added before it shipped. Now I am faced with having to break out my Edge Pro and try to do it myself or ship back to Chef Knives to have it sharpened on water stones which is what it really needs.
If you buy a Kei Kobayashi knife I would strongly recommend having it touched up before it ships and save yourself the conundrum I find myself in.
Regards,
Jack Reynolds
Coffee City, Texas
Absolutely beautiful knife ! Blade thickness to length is well proportioned and balance in hand is just about perfect. Damascus pattern on blade is subtle but very evident, even from a distance. Wooden handle finish is excellent and the contrasting woods give it a very nice look.
My only gripe is the blade is not very sharp out of the box and the grind is uneven. For this much money I expected a much more refined product.
In retrospect I should have purchased the Finishing Touch Up to be added before it shipped. Now I am faced with having to break out my Edge Pro and try to do it myself or ship back to Chef Knives to have it sharpened on water stones which is what it really needs.
If you buy a Kei Kobayashi knife I would strongly recommend having it touched up before it ships and save yourself the conundrum I find myself in.
Regards,
Jack Reynolds
Coffee City, Texas
