Kei Kobayashi R2 Migaki 170mm Santoku with Red Lacquer Handle
Kei Kobayashi is a well renowned knife sharpener based in Seki City who, in recent years, has also trained as a blacksmith and now produces some of the most exquisite knives we've seen.
Kobayashi knives are finished to perfection and sharpened (as you would expect) to a staggeringly sharp edge. Like almost nothing else we've seen.
These are real works of art with their own unique Handle designs and perfect form.
R2 steel is a hard stainless steel used by leading blacksmiths to provide some of the best sharpness and retention specifications that can be achieved from stainless steel. It makes for a superbly sharp knife that lasts a long time but can require a little more elbow grease when sharpening due to being a harder steel.
Similar to a Gyuto chef’s knife, the Santoku offers a large light blade with a taller profile and a flatter belly, making the knife excellent for a more ‘up and down’ chopping motion for meat, fish or vegetables. Blades vary from 160mm to 180mm. This is a great knife if you want an all rounder with shorter blade and a good weight to it.
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
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Please read our guidance pages below to help you make the right choice and make the most of the knives you choose: