Two handles, one blade. The rosewood version of the Kobayashi SG2 240mm gyuto delivers the same laser geometry, the same SG2 core at 63 HRC, and the same hairline-finished stainless cladding as the standard lacquer-handle model - with an octagonal rosewood handle that offers a more traditional Japanese aesthetic for cooks who prefer natural wood over the distinctive lacquered pakka format. The choice between them is purely about what sits better in the hand and the kitchen. The blade is the same knife.
Kei Kobayashi built this line after years as a sharpener and finisher working for leading blacksmiths in Seki City. That background is evident in the grind: a 2mm spine that tapers to a polished SG2 edge, ground thin enough to move through produce and proteins with almost no wedging or resistance. The SG2 powdered metallurgy core takes a finer edge and holds it longer than most conventional stainless steels, while the softer stainless cladding provides protection and makes sharpening more approachable. Hand-chiseled kanji on the blade face is the detail that signals how seriously Kobayashi-san takes the finishing work on every knife he produces. At 154g and 242mm, this is a light, capable gyuto (Japan's all-purpose chef knife) that performs across everything from daily vegetable prep to larger protein work without asking the cook to compromise.
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. Apply a light coat of food-safe oil to the rosewood handle periodically to keep it conditioned. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Kei Kobayashi built this line after years as a sharpener and finisher working for leading blacksmiths in Seki City. That background is evident in the grind: a 2mm spine that tapers to a polished SG2 edge, ground thin enough to move through produce and proteins with almost no wedging or resistance. The SG2 powdered metallurgy core takes a finer edge and holds it longer than most conventional stainless steels, while the softer stainless cladding provides protection and makes sharpening more approachable. Hand-chiseled kanji on the blade face is the detail that signals how seriously Kobayashi-san takes the finishing work on every knife he produces. At 154g and 242mm, this is a light, capable gyuto (Japan's all-purpose chef knife) that performs across everything from daily vegetable prep to larger protein work without asking the cook to compromise.
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. Apply a light coat of food-safe oil to the rosewood handle periodically to keep it conditioned. 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: Octagonal Rosewood
- Weight: 5.4 oz (154g)
- Blade Length: 242mm
- Total Length: 396mm
- Spine Thickness at Base: 2mm
- Blade Height: 53mm
