Kei Kobayashi SG2 Sujihiki 270 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 word sujihiki translates to flesh slicer, and this knife does exactly that. From carving a large bird or roast for a family gathering, or slicing that perfectly grilled steak effortlessly in one stroke without sawing back and fourth losing your juices on the board. The slender blade allows it to go exactly where you want it to be while breaking down larger fish or trimming silver skin of a larger piece of meat. Also a must have for professionals working on a butchery or grill station portioning from larger cuts or slicing before final plating on the line.

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.