Blade Length	240 mm
Total Length	390 mm
Steel	R2 (SG2)
Handle	Mono Lacqured
Ferrule	N/A
Rockwell	64
Height Spine to heel	53 mm
Width at Spine	1.6 mm
Weight	168 grams
Bevel	Double (50/50)

 

The Blacksmith

The Kobayashi family has been a part of producing knives in the Seki city area of Japan for many years but worked in the shadows sharpening knives for other brands. When Kei Kobayashi took over as president of the company from his father his first order of business was creating their own brand that they could produce knives under. Knives under the Kei Kobayashi brand are the definition of "lasers". They are extremely thin at the spine and behind the edge which contributes to one of the silkiest cutting feels you will ever experience. This does mean they are more delicate even when compared to other Japanese knives so be sure not to twist, pry or torque when using one.

 

The Shape

The Gyuto is the Japanese equivalent to the western style chef’s knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be. 

 

Knife Care (Stainless Steel)

• Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
• NO DISHWASHER - the high heat will ruin the wooden handle.
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.