Kobayashi Gyuto SG2 Rosewood 210mm (8.3″)

Kobayashi Gyuto SG2 Rosewood 210mm is a laser-thin multi-purpose kitchen knife with excellent out-of-the-box sharpness!

SG2 is currently one of the more interesting steels, comparable in its properties to ZDP-189. Powder steels are more difficult to produce, but the final result is worth it, as they provide long-lasting sharpness, easy maintenance, exquisite sharpness… everything we look for in a knife that will serve as a real workhorse in a professional and home environment.

A lot of attention has been paid to small details, making the knife an excellent choice for the best chefs and most passionate knife enthusiasts.

BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.

STEEL:
SG2 (also known as R2 steel) is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. R2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.

LAMINATION:
A high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.

GEOMETRY:
It has a double bevel (symmetrical) blade with a hamaguri convex grind which helps to prevent food from sticking to the blade. 

BLADE FINISH:
The surface of the blade is polished and only a line along the cutting edge stands out from the otherwise minimalist look. This dividing line between hard inner SG2 steel and outer soft steel is called a “hairline finish”. A neat feature on the knife is a hand chiseled kanji. 

HANDLE:
The balance of the knife is ensured with a well-thought-out blade to handle ratio, with an octagon rosewood handle (and maple ferrule) that is comfortable to work with the right and left hand.

ABOUT THE BLACKSMITH:
Kei Kobayashi is an extremely talented sharpener and has worked for many of the best blacksmiths in Japan, putting his touch in the final knife making stages. Recently, he set out on his own with his first line of powder steel knives. Despite him being regarded as a relative novice in the master blacksmith circles, you would never be able to tell, as his knives far exceed all expectations, whether that is in terms of steel choice, precise workmanship, perfect finish and long-lasting sharpness.