Kei Kobayashi SG2 Petty 150 mm

Kei Kobayashi

Kei Kobayashi-san joined his fathers company around the time SHARP was just getting going (2017ish). His fathers company specializes in the finishing stages of the sharpening process and works with some of the best smiths in Japan. With this experience and expertise in what many would consider the most important part of the knife making process, Kobayashi-san suggested they create their own line of kitchen knives. Needless to say it's been a success. Kobayashi knives are extremely thin at spine and behind the edge and are firmly in the lazer knife status. With that in mind, we don't recommend these to first time Japanese knife buyers as they are quite delicate and must be used properly and with care. 

The Knife

The petty is the Japanese equivalent of the western style paring knife. They're usually a little longer and I could never go back after using one. The idea is all the on board work is done with your gyuto or chef knife and everything in hand is done wit the petty. Not limited to capping strawberries, peeling, turning, or coring veggies, and smaller butchery tasks like chicken, small fish, or deboning a pork shoulder.

Knife Care (Stainless Steel)

• Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
• NO DISHWASHER - the high heat will ruin the wooden handle.
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.