From the maker

Overview

The Kei Kobayashi SG2 Migaki Gyuto 240mm with Red Septagonal Handle is a true laser gyuto built for cooks who want maximum cutting performance with minimal drag. Handcrafted by Kei Kobayashi in Seki, Japan, this knife pairs a thin, high-performance SG2 powdered steel core with stainless cladding and an exceptionally refined migaki finish. The result is a long, lightweight chef’s knife that feels fast, precise, and effortless on the board, whether you are slicing proteins, push-cutting vegetables, or handling large prep sessions.

What makes this knife stand out is its combination of edge retention, fine geometry, and polish. The 240mm profile gives you excellent draw-cut length and versatility, while the very thin grind and distal taper help it move through food with that “laser” feel Kei Kobayashi is known for. The red urushi-coated pakka wood handle adds a distinctive visual signature and a secure, balanced grip, making this knife as striking in hand as it is in performance.

Common Questions

Q: Is this a good Japanese chef knife for home cooks?

A: Yes—provided you want a high-performance knife and are comfortable using a lighter, thinner blade. The Kei Kobayashi 240mm gyuto is stainless clad, so it is easier to live with than a fully reactive carbon knife, but it still performs at a very high level thanks to its SG2 core and thin grind. It is especially appealing for home cooks who want premium sharpness, low wedging, and a long blade for efficient prep.

Q: What does SG2 steel mean on this knife?

A: SG2, also called R2, is a powdered stainless steel known for excellent edge retention, fine grain structure, and the ability to take a very keen edge. On this knife it is heat treated to about 63 HRC, which helps it stay sharp for a long time while still offering the clean, precise feel serious cooks look for in a premium Japanese gyuto.

Q: How do I care for a high-end Japanese gyuto like this?

A: Hand wash only, dry it right after use, and avoid twisting into hard product, frozen foods, bones, or pits. Use a wood or knife-friendly synthetic board to protect the edge. For routine maintenance, a leather strop can help keep the edge crisp between sharpenings, and when the knife eventually needs more work, whetstone sharpening is the right approach for preserving its geometry and performance.