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Kei Kobayashi SG2 Sujihiki 270mm
$479.00 AUD
Unit price / perShare
Knife Specifications
We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.
Style
Sujihiki
Blade Material
SG2 Core, Stainless Clad
Handle Material
Dark Red Lacquered Septagonal Pakkawood
Bevel
Double Bevel
Maintenance Level
Low
Edge Length
275mm
Overall Length
420mm
Spine Thickness
1.7mm @ Mid
Blade Height
43mm
Weight
163g
HRC
~64
An In depth look
Blade Type
The Sujihiki knife, a traditional Japanese slicer, is designed for carving and fileting. With its long, narrow blade, typically ranging from 240mm to 330mm, it excels in creating clean, smooth cuts through meat and fish. Its length ensures long, uninterrupted strokes, making it perfect for precise slicing tasks.
Steel Type
SG2 is considered by many as the best knifemaking steel in Japan. It gives all the benefits of carbon steel (very long edge retention, general ease of sharpening) without the carbon steel stresses of maintenance. It'll hold an edge for a long time, and can quickly and easily be refreshed on a whetstone or ceramic honing steel.
Care Information
This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture.
Introducing
Kei Kobayashi
After sharpening many knives for some of the top Japanese Blacksmiths, Kobayashi-San decided to create his own kitchen knives. Always in high demand, and for good reason, his knives feature immaculate extra details like highly rounded and polished choils and spines. His knife ranges are now among the most popular in Japan. These are true lasers, extremely thin, light and fall effortlessly through ingredients.
I originally got a 240 gyuto and 150 petty from the same line iat Hocho Knife , but decided to buy in chefedge , since is much lower price but also 1 thing I really like about chefsedge is that their delivery are super fast , also they really inspected each knife to see if they have quality control issues unlike Hocho Knife..
The reason I know , is because I also bought a knife guard from them , and they remove the original paper package and fit into the knife guard for you. In fact , I purchased two knife’s total in ChefsEdge. One is the Tsunehisa Sujihiki , another one is this Kobayashi sujihiki. The fit and finish on Kobayashi knives especially the red lacquer handle version is top notch. 0 defects. Mirror polished choil and spine. This one even a level better than kotetsu. But Kotetsu does have their unique advantage. One more thing I really like about this sujihiki , is that this particular one is a bit taller. For me I got medium to small hands. I tried on cutting board and I got enough knuckle clearance, so you can even double as chef knife if you want , maybe chop some finely shredded chives if you like.
The slightly curved profile really makes slicing very smooth. I don’t have the Kotetsu Sujihiki. But I did struggle in choosing Kobayashi or Kotetsu. But at last I chose Kobayashi . And I think I made the right choice. Kotetsu is much flatter though. But also super downward pointy.
Overall I am really glad more owning this Sujihiki. Very hard to find them in stock unless in Hocho knife… but their service is ****.