Six reviews all landing at five stars is a strong signal on any product. On a first-time blacksmith, it is remarkable. Kei Kobayashi spent the years before this line working as a sharpener and finisher for some of the leading names in Seki City - building a technical understanding of knife performance from the inside out before ever approaching the forge himself. When we were introduced to him through a contact in the industry and saw what he had produced, the quality was immediately apparent. The 210mm gyuto has become the centerpiece of the line for good reason: it is the format that shows everything Kobayashi-san can do with an SG2 laser profile.
The gyuto (Japan's all-purpose chef knife) at 210mm is the most versatile format in the lineup. The SG2 core at 63 HRC is clad in softer stainless steel, the cladding given a fine hairline finish that creates a clear visual separation from the polished SG2 edge running at the base of the blade. The spine runs 2mm at the heel - thin enough that this is a true laser in every meaningful sense, moving through produce and proteins with almost no wedging or resistance. The choil and spine have been carefully rounded for comfortable extended use in a pinch grip. Hand-chiseled kanji on the blade face is a finishing detail that sets this knife apart from production alternatives. At 144g it is light enough to move quickly and precise enough to stay accurate across a long prep session. The seven-sided lacquer-treated wood handle is balanced for the blade and comfortable from first use.
What Customers Are Saying: Owners consistently describe this as a knife that performs at a level that surprises even experienced cooks. The laser grind draws the most consistent praise - multiple reviewers note that it outperforms other SG2 knives they own on everyday tasks like paper tests and slicing onion and tomato, with noticeably less resistance than comparable knives. Edge maintenance with a ceramic rod between full sharpenings is described as easy. One detailed review draws a specific comparison to a Yoshimi Kato gyuto on starchy vegetables like sweet potato, noting the Kobayashi glides through where the Kato wedges. The handle shape gets specific praise from cooks who find it more secure and natural than standard octagonal formats. First-time buyers and experienced collectors alike describe it as one of the best value propositions at its price point.
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.
The gyuto (Japan's all-purpose chef knife) at 210mm is the most versatile format in the lineup. The SG2 core at 63 HRC is clad in softer stainless steel, the cladding given a fine hairline finish that creates a clear visual separation from the polished SG2 edge running at the base of the blade. The spine runs 2mm at the heel - thin enough that this is a true laser in every meaningful sense, moving through produce and proteins with almost no wedging or resistance. The choil and spine have been carefully rounded for comfortable extended use in a pinch grip. Hand-chiseled kanji on the blade face is a finishing detail that sets this knife apart from production alternatives. At 144g it is light enough to move quickly and precise enough to stay accurate across a long prep session. The seven-sided lacquer-treated wood handle is balanced for the blade and comfortable from first use.
What Customers Are Saying: Owners consistently describe this as a knife that performs at a level that surprises even experienced cooks. The laser grind draws the most consistent praise - multiple reviewers note that it outperforms other SG2 knives they own on everyday tasks like paper tests and slicing onion and tomato, with noticeably less resistance than comparable knives. Edge maintenance with a ceramic rod between full sharpenings is described as easy. One detailed review draws a specific comparison to a Yoshimi Kato gyuto on starchy vegetables like sweet potato, noting the Kobayashi glides through where the Kato wedges. The handle shape gets specific praise from cooks who find it more secure and natural than standard octagonal formats. First-time buyers and experienced collectors alike describe it as one of the best value propositions at its price point.
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, Hairline Finish
- HRC: 63
- Engraving: Hand-Chiseled Kanji
- Handle: Seven-Sided Wood, Lacquer Treated
- Weight: 5.1 oz (144g)
- Blade Length: 213mm
- Total Length: 357mm
- Spine Thickness at Base: 2mm
- Blade Height: 47mm
border=0 align=absmiddle src=https://cktgreviews.com/yreviews/ssl/images/5-stars.png> Red Glory
6 review(s) WRITE A REVIEW (Reviews are subject to approval)
This is one great kitchen toolPosted By: Dave
20 people found this review helpful
I have been using this knife for over a month. It came very sharp, and I find it easy to maintain its razor edge with a short honing session on a carbon rod. When I do a paper cutting test, I am always amazed how easy it is to slice the length of a 8x11 sheet of paper compared to my other Japanese S2 knives. This knife slices through onion, tomato and fruits with ease. Also, it's pleasing to the eye.
20 people found this review helpful
I have been using this knife for over a month. It came very sharp, and I find it easy to maintain its razor edge with a short honing session on a carbon rod. When I do a paper cutting test, I am always amazed how easy it is to slice the length of a 8x11 sheet of paper compared to my other Japanese S2 knives. This knife slices through onion, tomato and fruits with ease. Also, it's pleasing to the eye.
Razor sharp right out of the boxPosted By: JP Chang - verified customer
4 people found this review helpful
The grind and polish on the blade is impressive. Not many out there can compete with this in terms of the finish. But unfortunately, the bubble wrap packaging has caused some stain on the lacquered handle. I can't seem to get rid of it unless I sand it down and apply another layer of lacquer.
4 people found this review helpful
The grind and polish on the blade is impressive. Not many out there can compete with this in terms of the finish. But unfortunately, the bubble wrap packaging has caused some stain on the lacquered handle. I can't seem to get rid of it unless I sand it down and apply another layer of lacquer.
What a knife! Lazer! Red GloryPosted By: knifeneophyte - verified customer
5 people found this review helpful
The sharpness of this Kobayashi knife is outstanding. The fit and finish impeccable. A true laser; light and precise drenched in red, shiny, polished beauty. A superb performer for pure and effortless slicing.
5 people found this review helpful
The sharpness of this Kobayashi knife is outstanding. The fit and finish impeccable. A true laser; light and precise drenched in red, shiny, polished beauty. A superb performer for pure and effortless slicing.
