Kei Kobayashi

Kei Kobayashi SG2 Nakiri 165mm

$8,201.00

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St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Kei Kobayashi SG2 Migaki
Profile	Nakiri / Japanese Vegetable Knife
Bevel Type	Double Bevel
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 \| {{ lbl_powdered }} Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 64
Surface Finish	Migaki
Handle	Octagonal Ebony with Black Horn Ferrule
Region	Seki
Best for	Pro chefs Enthusiasts Students

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Kei Kobayashi SG2 Nakiri 165mm is a double-bevel Japanese vegetable knife best fit for users requiring precise straight push cuts through produce. Crafted in Seki by a maker known for ultra-thin laser grinds and flawless fit and finish, this blade features SG2 powdered stainless steel with a Migaki surface finish. The flat edge profile ensures full contact with the chopping board during downward strokes, facilitating clean separation of ingredients without rocking motions.

This san-mai stainless clad construction measures 160mm at the edge with a 50mm heel height and tapers from 1.8mm at the heel to 1.6mm at the tip. Weighing 150g, the knife pairs lightweight balance with the wear resistance and edge retention characteristic of SG2 steel hardened to 62-64 HRC. Kei Kobayashi’s background as a sharpener informs the edge geometry and immaculate finish of this nakiri, which serves as a double-bevel alternative designed for penetrating firm vegetables while offering a rounded tip for operational safety.

Care Instruction

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

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.

Profile: Nakiri

Japanese Vegetable Knife
The Nakiri(菜切) 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 characterised by its relatively flat edge profile, emphasising straight, clean push cuts through vegetables without the need for rocking. This flat edge makes a full contact with chopping board when pushed down and it means there will be little to no chance of food still connect after the cut - a common problem with blade with very curved profile. Unlike Usuba, the thin and double bevel Nakiri is much better at penetrating dense and tough roots and tubers, Although sacrifices the ability to do delicate pinpoint slice, the rounded tip can give you a bit more sense of safety in operation.
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Steel: 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.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 62- 64
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
- Black Buffalo Horn
Standard octagonal section and profile handle made with black ebony, with a black buffalo horn ferrule.
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