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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.

Knives by Kei Kobayashi

Kei Kobayashi SG2 Migaki

Kei Kobayashi SG2 Migaki

Kobayashi's SG2 Migaki is a lineup that designed purely to pursue cutting performance and usability in the context of a professional kitchen. The combina... Read more

Kobayashi's SG2 Migaki is a lineup that designed purely to pursue cutting performance and usability in the context of a professional kitchen. The combination of low maintenance, highly wear resistant SG2 steel, simple, low friction Migaki finish and a blade geometry that is tuned to glide through all kinds of food, made these knives a ideal choice for professionals and those who expect highest performance from their blades.The highlight of these knives must be the thin blade that Kobayashi san put onto with his masterful sharpening skill, the sub-2mm spine thickness and razor-like thickness behind the edge make these knives the definition of "laser". At the same time, it is one of the smooth cutting laser I've ever tried. The slightly rough Migaki finish and swell-tuned convex geometry produced by Kobayashi san's rich experience have lead to a cuts that are free of sticking, which is uncommon on a thin knife. Also unlike the commonly seen thin blades, Kobayashi's knives have great rigidity.It could be the thicker body created by the convex grind which give more support to the blade against bending, and potentially higher hardness from heat treatment. This thin and solid blade offer very commanding cuts and would give you confidence in the most challenging tasks that require great precision.Despite the simple design, all the details are finished to a very high level. The shiny spine and choil stands out under the contrast with the Migaki blade surface and speak proudly about the attention to details. As for the steel, SG2 still is one of the best option for knife making in the industry, it is balanced in other aspect and still offer excellent edge retention that can comfortably last through weeks of intense preps.This SG2 line are incredible, especially as professional tools. It respond to the demand of professional kitchen with top notch cutting performance, great edge retention and excellent handling, and didn't add any fancy feature that oriented for aesthetic. Minimalistic and focused, Kobayashi's SG2 Migaki line is build for professional and those who approach their cooking seriously. Read less

Pros

Great for professionals
Thin behind the edge
Excellent performance

Cons

A little bit brittle

Sanmai - Stainless Clad Migaki

Kei Kobayashi SG2 Nakiri 165mm

Kei Kobayashi SG2 Migaki

Kei Kobayashi SG2 Nakiri 165mm

St Peters

HQ

Unit 2, 2 Bishop St
St Peters, NSW 2044

(02) 8234 8818 sales@knivesandstones.com.au

Mon–Fri 10am–5pm Closed weekends

Enter via Bishop St. Limited parking — please find nearby street parking.

Crows Nest

Open Weekends

107 West St
Crows Nest, NSW 2065

Mon, Tue, Fri, Sat, Sun 10am–6pm Closed Wed & Thu

Canberra

Kakumei

Unit 3, 32 Lonsdale St
Braddon, ACT 2612

Wed–Thu 10:30am–4:30pm Fri–Sat 10:30am–6pm Sun 10:30am–4:30pm Closed Mon & Tue