The 240mm is where the Kobayashi SG2 line finds its fullest expression. More blade length means the laser geometry does more work per stroke - the 2mm spine and thin SG2 grind that feels so responsive at 210mm becomes genuinely effortless at 240mm, particularly on larger produce and longer proteins where a shorter knife forces multiple repositioning passes. Kei Kobayashi built this line after years as a sharpener and finisher in Seki City, and the geometry reflects that background: he knows what a blade needs to do at the edge, and he has built these knives accordingly from the ground up.
The SG2 core is hardened to 63 HRC and clad san-mai in softer stainless steel, with the cladding dressed to a fine hairline finish that creates a visual contrast with the polished SG2 edge. The jigane (outer cladding steel) is softer than the core - it shows marks more readily than a harder cladding would, which is worth noting for buyers who prioritize pristine aesthetics over time, but it has no effect on cutting performance. What the SG2 hagane (inner core steel) delivers in edge retention and sharpness is the point of the knife, and it delivers it consistently. At 166g with a 242mm blade and 2mm spine, this is a true laser with the reach to handle everything from full proteins to large-scale vegetable prep. The seven-sided lacquer-treated pakka wood handle balances the blade well and sits comfortably in a pinch grip through extended use.
What Customers Are Saying: One owner with a Yoshimi Kato Aogami Super as their primary comparison notes that while both knives perform closely on most tasks, the Kobayashi is the knife they reach for first - particularly on starchy vegetables where the Kato wedges and the Kobayashi does not. Low maintenance is specifically noted as an advantage for daily use. A second owner describes it as the most impressive kitchen knife they have purchased, highlighting the fit and finish quality and the cutting geometry as among the best they have encountered. Both reviewers note it is a knife that rewards regular use rather than occasional admiration.
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 SG2 core is hardened to 63 HRC and clad san-mai in softer stainless steel, with the cladding dressed to a fine hairline finish that creates a visual contrast with the polished SG2 edge. The jigane (outer cladding steel) is softer than the core - it shows marks more readily than a harder cladding would, which is worth noting for buyers who prioritize pristine aesthetics over time, but it has no effect on cutting performance. What the SG2 hagane (inner core steel) delivers in edge retention and sharpness is the point of the knife, and it delivers it consistently. At 166g with a 242mm blade and 2mm spine, this is a true laser with the reach to handle everything from full proteins to large-scale vegetable prep. The seven-sided lacquer-treated pakka wood handle balances the blade well and sits comfortably in a pinch grip through extended use.
What Customers Are Saying: One owner with a Yoshimi Kato Aogami Super as their primary comparison notes that while both knives perform closely on most tasks, the Kobayashi is the knife they reach for first - particularly on starchy vegetables where the Kato wedges and the Kobayashi does not. Low maintenance is specifically noted as an advantage for daily use. A second owner describes it as the most impressive kitchen knife they have purchased, highlighting the fit and finish quality and the cutting geometry as among the best they have encountered. Both reviewers note it is a knife that rewards regular use rather than occasional admiration.
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 Pakka Wood, Lacquer Treated
- Weight: 5.8 oz (166g)
- Blade Length: 242mm
- Total Length: 392mm
- Spine Thickness at Base: 2mm
- Blade Height: 53mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Sublime Working KnifePosted By: Ivan Gill
33 people found this review helpful
In truth I only have a set of Wusthofs and a beautiful Yoshimo Kato Ayogami Super to compare this with. The Kato while not a laser is still very light at 180g and most of the time there is little difference between the two knives in use. However on starchy veg like sweet potato the Kato will wedge where this will glide through in a single push stroke and that's the key difference. The cladding is soft and shows marks from chicken bones (rubbing against, not cutting) and even the cotton towel I rub down the blade to clean it. It doesn't maintain it's aesthetics like the Kato despite having much less use to date. SG2 means it's less maintenance than the Kato and it is not rusty the rare mornings I find I left the knife on the chopping board overnight (thanks goodness for rust erasers). Performance and low maintenance makes this my go to knife when I open the knife drawer. The art in this knife is not in the artisanal aethetics, it's the thought and and sublime execution that has gone into it's performance.
33 people found this review helpful
In truth I only have a set of Wusthofs and a beautiful Yoshimo Kato Ayogami Super to compare this with. The Kato while not a laser is still very light at 180g and most of the time there is little difference between the two knives in use. However on starchy veg like sweet potato the Kato will wedge where this will glide through in a single push stroke and that's the key difference. The cladding is soft and shows marks from chicken bones (rubbing against, not cutting) and even the cotton towel I rub down the blade to clean it. It doesn't maintain it's aesthetics like the Kato despite having much less use to date. SG2 means it's less maintenance than the Kato and it is not rusty the rare mornings I find I left the knife on the chopping board overnight (thanks goodness for rust erasers). Performance and low maintenance makes this my go to knife when I open the knife drawer. The art in this knife is not in the artisanal aethetics, it's the thought and and sublime execution that has gone into it's performance.
Incredible knifePosted By: Michael Rash
4 people found this review helpful
This is the most impressive kitchen knife I have ever bought, with a great price for this level of incredible quality. I can't recommend this knife enough. This maker really focuses on fit and finish, detail, and the best cutting geometry I have seen. This thing is truly a laser, it's the second knife I've bought from this maker and I couldn't be more impressed.
4 people found this review helpful
This is the most impressive kitchen knife I have ever bought, with a great price for this level of incredible quality. I can't recommend this knife enough. This maker really focuses on fit and finish, detail, and the best cutting geometry I have seen. This thing is truly a laser, it's the second knife I've bought from this maker and I couldn't be more impressed.
