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Kei Kobayashi SG2 Sujihiki 270mm

$479.00 AUD

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Blade Type

The Sujihiki knife, a traditional Japanese slicer, is designed for carving and fileting. With its long, narrow blade, typically ranging from 240mm to 330mm, it excels in creating clean, smooth cuts through meat and fish. Its length ensures long, uninterrupted strokes, making it perfect for precise slicing tasks.

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.

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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. 

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Customer Reviews

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Sarky Ho
Most beautiful migaki knife I ever own

I originally got a 240 gyuto and 150 petty from the same line iat Hocho Knife , but decided to buy in chefedge , since is much lower price but also 1 thing I really like about chefsedge is that their delivery are super fast , also they really inspected each knife to see if they have quality control issues unlike Hocho Knife..
The reason I know , is because I also bought a knife guard from them , and they remove the original paper package and fit into the knife guard for you. In fact , I purchased two knife’s total in ChefsEdge. One is the Tsunehisa Sujihiki , another one is this Kobayashi sujihiki. The fit and finish on Kobayashi knives especially the red lacquer handle version is top notch. 0 defects. Mirror polished choil and spine. This one even a level better than kotetsu. But Kotetsu does have their unique advantage. One more thing I really like about this sujihiki , is that this particular one is a bit taller. For me I got medium to small hands. I tried on cutting board and I got enough knuckle clearance, so you can even double as chef knife if you want , maybe chop some finely shredded chives if you like.
The slightly curved profile really makes slicing very smooth. I don’t have the Kotetsu Sujihiki. But I did struggle in choosing Kobayashi or Kotetsu. But at last I chose Kobayashi . And I think I made the right choice. Kotetsu is much flatter though. But also super downward pointy.
Overall I am really glad more owning this Sujihiki. Very hard to find them in stock unless in Hocho knife… but their service is ****.