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 the stainless jigane 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.

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