Kei Kobayashi is a sharpener and blacksmith out of Echizen.

These are super thin and very well finished. The spine and choil areas have been nicely rounded with stainless cladding that highlights the jigane.

This is a classic Japanese chef knife with an exceptionally sharp, thin edge for precise chopping, slicing, mincing, and other fine cuts.

Pair with a custom Sugi Cutlery handle for an heirloom work that will serve you and your family well for years.

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use. 
• Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
• Use a sharpening stone to maintain the sharpness of the blade. 
• Do not use on hard melons or items that may torque the blade.