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Kei Kobayashi

Kei Kobayashi SG2 Nakiri 165mm

$359.95
Tax included Shipping calculated at checkout.
Detailed Specifications
Line Kei Kobayashi SG2 Migaki
Profile Nakiri
Bevel Type Double Bevel
Weight 150 g        5.29 oz
Edge Length 160 mm   .6.3 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 1.8 mm     0.07 inch
Width @ Mid 1.7 mm     0.07 inch
Width @ 1cm from Tip 1.6 mm     0.06 inch
Steel SG2 / R2 | Powdered Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 64
Surface Finish Migaki
Handle Octagonal Ebony with Black Horn Ferrule
Region Seki
Best for
  • Pro chefs
  • Enthusiasts
  • Students
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The Kei Kobayashi SG2 line showcases precision craftsmanship and modern design from one of Japan’s rising knife makers.

    Crafted from SG2 (R2) powder steel, these knives offer exceptional edge retention, sharpness, and corrosion resistance—ideal for both professional and home kitchens. The clean, minimalist blade profile is paired with a subtle satin finish, reflecting Kobayashi’s refined aesthetic.

    Lightweight and well-balanced, each knife is finished with a comfortable octagonal handle, often made from high-quality hardwoods. With excellent cutting performance and understated elegance, the Kei Kobayashi SG2 line is perfect for cooks who value both function and finesse in their tools.


    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Kei Kobayashi

    Kei Kobayashi (小林圭), born in 1977, is a highly regarded Japanese knife maker based in Seki City, Gifu Prefecture—the historic centre of Japanese blade-making.

    He began his career sharpening and polishing knives for top artisans in the region and later founded Kobayashi Hocho with his father.

    Known for crafting ultra-thin “laser-sharp” knives using SG2 (R2) powdered stainless steel, Kobayashi's blades combine stunning fit-and-finish, excellent edge retention, and lightweight balance.

    His knives are celebrated for precision, elegance, and refinement—ideal tools for cooks who demand both art and performance in the kitchen.

    • Profile: Nakiri

      The Nakiri knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterized by its relatively flat edge profile, designed specifically for a chopping motion ideal for vegetable preparation. Unlike knives intended for slicing or sawing motions, the Nakiri's design emphasizes straight, clean cuts through vegetables without the need for pushing or pulling. Its blade is notably thin, underscoring its specialization for tasks that do not involve contact with bones, even small ones. This specialization makes the Nakiri an indispensable tool for those seeking precision and ease in vegetable preparation.

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    • Steel: SG2 / R2

      SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 62- 64

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony
      • Black Buffalo Horn

      Standard octagonal section and profile handle made with black ebony, with a black buffalo horn ferrule.

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    Kei Kobayashi

    Kei Kobayashi SG2 Nakiri 165mm

    $359.95

    The Kei Kobayashi SG2 line showcases precision craftsmanship and modern design from one of Japan’s rising knife makers.

    Crafted from SG2 (R2) powder steel, these knives offer exceptional edge retention, sharpness, and corrosion resistance—ideal for both professional and home kitchens. The clean, minimalist blade profile is paired with a subtle satin finish, reflecting Kobayashi’s refined aesthetic.

    Lightweight and well-balanced, each knife is finished with a comfortable octagonal handle, often made from high-quality hardwoods. With excellent cutting performance and understated elegance, the Kei Kobayashi SG2 line is perfect for cooks who value both function and finesse in their tools.

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