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Forged in Japan. Each knife shows natural variation in finish, hammer-marks, wood grain, and minor dimensional differences — these are characteristics of handmade blades, not defects.
Style: Gyuto-Chef knife
Steel type: SG2-Stainless steel
HRC: 64
Blade Length: 210mm
Overall Length: 360mm
Blade Height @Heel: 50mm
Spine Thickness @ Mid: 1.8mm
Weight: 144g
Bevel: Double
Handle Material: Red Lacquered Cashew Septagonal Handle
Kei Kobayashi
Kei Kobayashi is a young sharpener from Seki in Gifu Prefecture. Although Seki is known for mass-produced knives, he has pursued traditional sharpening techniques, achieving remarkably precise finishes on high-quality blades.
