SG2 is a powdered metallurgy stainless steel produced in Japan with a grain structure dense enough to support hardness levels that most conventional stainless steels cannot reach. At 63 HRC Kobayashi-san is pushing this steel to a level where edge retention and sharpness are both exceptional - and the years he spent sharpening and finishing blades for leading blacksmiths before turning to forging his own means he understands exactly what that hardness demands in terms of grind geometry and finishing care. These were his first knives. The standard they set was not what anyone expected from a first effort.
The santoku (three virtues) is one of the most versatile formats in the Japanese kitchen, handling vegetables, proteins, and general prep with equal competence at a length that most cooks find comfortable regardless of hand size or experience level. The SG2 core is clad in softer stainless steel finished with a fine hairline texture across the full blade face, creating a visual contrast with the polished SG2 edge running below it. The 2mm spine is a true laser profile - light and responsive on the board, with the kind of through-food feel that makes prep work noticeably faster and less effortful. Hand-chiseled kanji on the blade face is a finishing detail that reflects the attention Kobayashi-san brings to every part of the knife. The seven-sided lacquer-treated pakka wood handle is comfortable in extended use and gives the knife a visual identity that stands apart from the standard Japanese octagonal.
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 santoku (three virtues) is one of the most versatile formats in the Japanese kitchen, handling vegetables, proteins, and general prep with equal competence at a length that most cooks find comfortable regardless of hand size or experience level. The SG2 core is clad in softer stainless steel finished with a fine hairline texture across the full blade face, creating a visual contrast with the polished SG2 edge running below it. The 2mm spine is a true laser profile - light and responsive on the board, with the kind of through-food feel that makes prep work noticeably faster and less effortful. Hand-chiseled kanji on the blade face is a finishing detail that reflects the attention Kobayashi-san brings to every part of the knife. The seven-sided lacquer-treated pakka wood handle is comfortable in extended use and gives the knife a visual identity that stands apart from the standard Japanese octagonal.
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: 4.8 oz (138g)
- Blade Length: 170mm
- Total Length: 318mm
- Spine Thickness at Base: 2mm
- Blade Height: 47mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Ny Favorite KnifePosted By: Julian Adamaitis
30 people found this review helpful
I've owned this knife for over two years so I mean it when I say it's my favorite. I reach for it almost every time.
I paid for a finish sharpening and the knife arrived very sharp. When it starts to dull a few strops on a 1,000 grit stone brings it back. The only other knife I own that is as sharp is another by Kobayashi - Great knife maker!
30 people found this review helpful
I've owned this knife for over two years so I mean it when I say it's my favorite. I reach for it almost every time.
I paid for a finish sharpening and the knife arrived very sharp. When it starts to dull a few strops on a 1,000 grit stone brings it back. The only other knife I own that is as sharp is another by Kobayashi - Great knife maker!
