The rosewood handle version of the Kobayashi SG2 Sujihiki offers the same high-performance laser blade as the lacquer-handle model in a more traditional Japanese handle pairing. Octagonal rosewood sits naturally in the hand for the long, controlled draw strokes that sujihiki work demands - single-stroke slicing of proteins, terrines, and anything that benefits from a narrow blade and an uninterrupted cutting motion. The choice between the two handle options comes down entirely to preference. The blade is identical.
Kei Kobayashi arrived at forging from years of sharpening and finishing work for leading blacksmiths in Seki City, and the geometry of this knife reflects that background directly. The SG2 core at 63 HRC is ground to a 2mm spine and finished with polished SG2 exposed at the edge, contrasting against the hairline-finished stainless cladding above it. Hand-chiseled kanji on the blade face is a detail that underscores how seriously Kobayashi-san approaches the finishing of each knife. At 144g and 273mm, this is a lightweight sujihiki (Japan's dedicated slicing knife) with the reach and the edge geometry to handle extended slicing sessions without fatigue. It also serves as a capable double-bevel substitute for a yanagiba in sushi preparation for cooks who prefer the versatility of an even grind.
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 arrived at forging from years of sharpening and finishing work for leading blacksmiths in Seki City, and the geometry of this knife reflects that background directly. The SG2 core at 63 HRC is ground to a 2mm spine and finished with polished SG2 exposed at the edge, contrasting against the hairline-finished stainless cladding above it. Hand-chiseled kanji on the blade face is a detail that underscores how seriously Kobayashi-san approaches the finishing of each knife. At 144g and 273mm, this is a lightweight sujihiki (Japan's dedicated slicing knife) with the reach and the edge geometry to handle extended slicing sessions without fatigue. It also serves as a capable double-bevel substitute for a yanagiba in sushi preparation for cooks who prefer the versatility of an even grind.
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: 5.0 oz (144g)
- Blade Length: 273mm
- Total Length: 428mm
- Spine Thickness at Base: 2mm
- Blade Height: 43mm
