(1)

Kei Kobayashi SG2 Damascus Gyuto 210mm

$549.00 NZD

Specifications

Style: Gyuto
Blade Length: 210mm
Overall Length: 380mm
Weight: 114g
Blade Height @ Heel: 47mm
Bevel: Double Bevel
Spine Thickness @ Mid: 1.7mm
Blade Material: SG2 Core, Stainless Damascus Clad
Handle Material: Walnut Octagon w/ Maple Ferrule
HRC: ~64

 

Share

Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese SG2, also known as R2 steel, is a high-end, powdered metallurgy stainless steel and one of the finest knife-making steels available in Japan. It is a favourite of many for its exceptional hardness and edge retention. Its fine, uniform grain structure enables razor-sharp edges, all the while holding an edge for much longer than Carbon steel knives, without needing to be concerned about rust appearing.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Kei Kobayashi

After sharpening many knives for some of the top Japanese Blacksmiths, Kobayashi-San decided to create his own kitchen knives. His knife range is now among the most popular in Japan. These are true lasers, extremely thin, light, and use SG2 as the core steel.

Express Shipping

We dispatch daily and ship Express all over the world

Secured Payments

Afterpay, Paypal, Zipmoney & Secure card payment for peace of mind

24/7 Secured Payments

Not sure where to start? Get in touch and we'll be happy to help

Happy Customers

Over 45,000 orders shipped to happy customers since 2018

Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

Read Full Blog

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
C
Corey
Absolutely magnificent

I've been working as a chef for over 12 years now in kitchens all over Australia and I can confidently say that this is the most beautiful knife I have ever used.
Incredibly sharp and lightweight this will be my go to knife from now on.

I highly recommended this knife and the team at Chefs Edge. 11/10