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

They are super thin and very well finished. The spine and choil areas have been nicely rounded and comes with a beautiful damascus cladding on the knife.

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.