SG2 is widely considered one of the finest blade steels available for kitchen knives, and it was the natural choice for Kei Kobayashi as he moved from years spent sharpening and finishing knives for other blacksmiths in Seki City into forging his own line. The super-dense grain structure and purity of SG2 make it both harder and less brittle than many comparable steels, giving this bunka an edge that takes a very fine sharpness and holds it remarkably well. The SG2 core is clad in a softer stainless Damascus jacket for added protection.
This bunka is a genuine laser - thin, light, and exceptionally well finished throughout. The spine and choil have been carefully rounded for comfortable extended use, and the stainless Damascus cladding adds real visual interest without overwhelming the blade. The reverse tanto tip handles detail work and garnish with precision, while the flatter portion of the edge takes on chopping and general prep with ease. The rosewood octagonal handle with maple ferrule is well balanced and comfortable from the first use.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
This bunka is a genuine laser - thin, light, and exceptionally well finished throughout. The spine and choil have been carefully rounded for comfortable extended use, and the stainless Damascus cladding adds real visual interest without overwhelming the blade. The reverse tanto tip handles detail work and garnish with precision, while the flatter portion of the edge takes on chopping and general prep with ease. The rosewood octagonal handle with maple ferrule is well balanced and comfortable from the first use.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
- Blacksmith: Kei Kobayashi
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: SG2 Stainless (R2)
- Cladding: Stainless Damascus
- HRC: 63
- Handle: Rosewood Octagonal
- Ferrule: Maple
- Weight: 4.4 oz (124 g)
- Blade Length: 172 mm
- Total Length: 318 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 47 mm
