From the maker

Overview

The Kei Kobayashi SG2 Migaki Sujihiki 270mm with Red Handle is a premium Japanese slicing knife built for long, clean draw cuts through brisket, roasts, ham, fish, and other proteins. Kei Kobayashi is known for making exceptionally thin, high-performance “laser” grinds, and this sujihiki shows exactly why his work has such a strong following. The SG2 powdered stainless core offers excellent edge retention with easier day-to-day care than reactive carbon steel, while the migaki finish and striking red handle give the knife a refined, modern look that stands out in any serious kitchen.

If you are asking what this knife is best for, the answer is simple: smooth, precise slicing with minimal tearing. The long 270mm blade helps you finish each slice in fewer strokes, which is ideal for proteins where presentation matters. This makes it a strong choice for home cooks who love barbecue or holiday roasts, as well as line cooks, chefs, and anyone who wants a dedicated slicer that feels light, fast, and highly responsive on the board.

The red handle version is especially appealing for buyers who want performance without sacrificing visual impact. Combined with Kobayashi’s famously clean fit and finish, polished spine and choil, and thin geometry, this knife offers a blend of beauty, speed, and cutting precision that is hard to ignore.

Common Questions

Q: What is a sujihiki knife used for?

A: A sujihiki is a Japanese slicing knife designed for carving and portioning boneless proteins. It excels at slicing brisket, roast beef, turkey, ham, smoked meats, and fish in long, clean strokes that help preserve texture and presentation.

Q: Is this knife suitable for home cooks?

A: Yes. Even though it is a high-end Japanese knife, it is very practical for home cooks who want a dedicated slicer for special meals, meal prep, and entertaining. Because it uses SG2 powdered stainless steel, it is easier to maintain than many carbon steel knives while still delivering elite edge retention.

Q: How does SG2 steel perform?

A: SG2, also called R2, is a powdered stainless steel known for taking a very fine edge and holding it for a long time. On a knife like this, it gives you excellent slicing performance, strong wear resistance, and low-reactivity, making it a smart choice for users who want premium sharpness without the full maintenance demands of carbon steel.

Q: How should I care for this knife?

A: Hand wash only, dry it right away, and avoid twisting through hard items like bones, frozen foods, or pits. To help preserve the edge between sharpenings, a light strop on a Tokushu Knife leather strop can be useful. For long-term maintenance, a few drops of tsubaki oil are a good choice for storage, and when the edge finally needs a refresh, our knife sharpening service is available.