Kobayashi Gyuto SG2 Morado 210mm (8.3")

Kei Kobayashi

Kobayashi Gyuto SG2 Morado 210mm (8.3")


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Best To Use

vegetablesnot for meatnot for fish

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The Kobayashi SG2 Gyuto is a laser-thin multi-purpose kitchen knife with excellent out-of-the-box sharpness!

We are happy to be able to introduce a completely new blacksmith to you, one we've not featured so far. Kei Kobayashi is an extremely talented sharpener and has worked for many of the best blacksmiths in Japan, putting his touch in the final knife making stages. Recently he set out on his own with his first line of powder steel knives. Despite him being regarded as a relative novice in the master blacksmith circles, you would never be able to tell, as his knives in regards to the choice of steel, precise workmanship, perfect finish and long-lasting sharpness far exceed expectations.

The surface of the blade is polished and only a line along the cutting edge stands out from the otherwise minimalist look. This dividing line between hard inner SG2 steel and outer soft steel is called the "hairline finish".

SG2 is currently one of the more interesting steels, comparable in its properties to ZDP-189. Powder steels are more difficult to produce, but the final result is worth it, as they provide long-lasting sharpness, easy maintenance, exquisite sharpness... everything we look for in a knife that will serve as a real workhorse in a professional and home environment.

The balance of the knife is ensured with a well designed blade-handle ratio- the handle is made of morado wood and is octagonally shaped, comfortable to work with the right and left hand. A lot of attention has been paid to small details, making the knife an excellent choice for the best chefs. 


Blade shape: Gyuto
Steel type: SG2/R2
Hardness (HRC scale): 64
Overall length: 353mm (13.8")
Blade length:
210mm (8.3")
Blade height:
46mm (1.8")
Spine thickness: 1.8mm (0.07")
Weight: 130g (4.5 oz)
Handle length: 127mm (4.5")
Handle type / wood:
Japanese / Morado
Blacksmith: Makoto Kurosaki

Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

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