Kobayashi SG2 Nakiri 165mm

The construction behind every Kobayashi knife starts with the same foundation: an SG2 powdered stainless core, clad in softer stainless steel and finished with a fine hairline texture that runs the full length of the blade face. SG2 is a powdered metallurgy steel produced in Japan with a notably dense grain structure - this translates to higher hardness, better edge retention, and a finer possible edge than most conventional stainless steels can achieve. Kei Kobayashi chose it as the basis for his first knives after years spent as a sharpener and finisher working for leading blacksmiths in Seki City, and it is a choice that reflects both his technical knowledge and his ambition for what this line should deliver.

The nakiri (Japan's dedicated vegetable knife) is one of the most satisfying formats to use in SG2 construction. The flat profile gives full board contact on push cuts, the tall blade height of 50mm provides ample knuckle clearance, and the wide face doubles as a bench scraper for moving prep work around. At 158mm blade length and 156g the knife is compact and substantial without feeling heavy. The 2mm spine is a genuine laser profile - thin enough that the knife moves through dense vegetables with almost no resistance. The seven-sided pakka wood handle is finished with a lacquer treatment that sits comfortably in hand and gives the knife a visual character distinctly its own. The balance point sits slightly forward of the choil, which gives the blade a planted, confident feel during push cuts through hard produce.

What Customers Are Saying: The one reviewer on this knife describes it as stunning in both appearance and use - noting that attention to the smallest finishing details is evident throughout, that the balance feels excellent despite the slight blade-forward weighting, and that the edge is super thin and precise, sharpened to a level that cuts without resistance. It is a short review but a compelling one from someone who clearly knows what they are looking at.

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: 5.5 oz (156g)
• Blade Length: 158mm
• Total Length: 311mm
• Spine Thickness at Base: 2mm
• Blade Height: 50mm