Kei Kobayashi is a young sharpener and blacksmith out of Echizen.

These are very nice lasers made from high powered SG2 for excellent edge retention and sharpness. These are super thin with an excellent finish. The Damascus and jigane are executed with expertise.

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

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
• Hand wash with warm water and towel dry. Never put the knife in a dishwasher ! 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