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Kei Kobayashi

小林圭 SG2 薙切 165mm

$7,264.00
含稅 結帳時計算運費。
Detailed Specifications
Line 小林圭 SG2 磨光
Profile 菜刀（Nakiri）
Bevel Type 雙斜面
Weight 150 g        5.29 oz
Edge Length 160 mm   .6.3 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 1.8 mm     0.07 inch
Width @ Mid 1.7 mm     0.07 inch
Width @ 1cm from Tip 1.6 mm     0.06 inch
Steel SG2 / R2 | Powdered 不鏽鋼
Blade Construction 三枚 - 不鏽鋼夾層
Hardness (HRC) 62 - 64
Surface Finish Migaki
Handle Octagonal Ebony with Black Horn Ferrule
Region 關市
Best for
  • 專業廚師
  • 愛好者
  • 學生族群
    		•
    • 澳洲境內 200 澳元以上的刀具可免費送貨。
    • 透過 DHL Express 進行全球運輸，需要 3 至 5 天。

    Kei Kobayashi SG2系列展示了日本新興刀具製造商之一的精湛工藝和現代設計。

    這些刀具採用SG2 (R2) 粉末鋼精製而成，擁有卓越的刃口保持力、鋒利度和耐腐蝕性，是專業廚房和家庭廚房的理想之選。簡潔俐落的刀刃輪廓搭配精緻的緞面處理，展現小林的精緻美學。

    每把刀輕巧均衡，均採用舒適的八角形刀柄，通常採用優質硬木製成。 Kei Kobayashi SG2 系列擁有卓越的切割性能和低調優雅的氣質，非常適合注重實用性和精緻度的廚師。


    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
      7. Error: Steel nature unknown

    Kei Kobayashi

    Kei Kobayashi (小林圭), born in 1977, is a highly regarded Japanese knife maker based in Seki City, Gifu Prefecture—the historic centre of Japanese blade-making.

    He began his career sharpening and polishing knives for top artisans in the region and later founded Kobayashi Hocho with his father.

    Known for crafting ultra-thin “laser-sharp” knives using SG2 (R2) powdered stainless steel, Kobayashi's blades combine stunning fit-and-finish, excellent edge retention, and lightweight balance.

    His knives are celebrated for precision, elegance, and refinement—ideal tools for cooks who demand both art and performance in the kitchen.

    • 個人資料： 菜刀（Nakiri）

      The Nakiri knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterized by its relatively flat edge profile, designed specifically for a chopping motion ideal for vegetable preparation. Unlike knives intended for slicing or sawing motions, the Nakiri's design emphasizes straight, clean cuts through vegetables without the need for pushing or pulling. Its blade is notably thin, underscoring its specialization for tasks that do not involve contact with bones, even small ones. This specialization makes the Nakiri an indispensable tool for those seeking precision and ease in vegetable preparation.

      滑動看更多>>

    • 鋼材： SG2 / R2

      SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

      製造商：

      • 日本武生特殊鋼

      性質： 不鏽鋼

      硬度： 62 - 64

      <<滑動看更多>>

    • 手柄規格

      個人資料： 八角和柄

      材料：

      • Ebony
      • Black Buffalo Horn

      Standard octagonal section and profile handle made with black ebony, with a black buffalo horn ferrule.

      << 滑動查看更多

    Kei Kobayashi

    小林圭 SG2 薙切 165mm

    $7,264.00

    Kei Kobayashi SG2系列展示了日本新興刀具製造商之一的精湛工藝和現代設計。

    這些刀具採用SG2 (R2) 粉末鋼精製而成，擁有卓越的刃口保持力、鋒利度和耐腐蝕性，是專業廚房和家庭廚房的理想之選。簡潔俐落的刀刃輪廓搭配精緻的緞面處理，展現小林的精緻美學。

    每把刀輕巧均衡，均採用舒適的八角形刀柄，通常採用優質硬木製成。 Kei Kobayashi SG2 系列擁有卓越的切割性能和低調優雅的氣質，非常適合注重實用性和精緻度的廚師。

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