{"product_id":"kei-kobayashi-sg2-migaki-gyuto-240mm","title":"Kei Kobayashi SG2 Migaki Gyuto 240mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Kei Kobayashi SG2 Migaki Gyuto 240mm with Red Septagonal Handle is a true laser gyuto built for cooks who want maximum cutting performance with minimal drag. Handcrafted by Kei Kobayashi in Seki, Japan, this knife pairs a thin, high-performance SG2 powdered steel core with stainless cladding and an exceptionally refined migaki finish. The result is a long, lightweight chef’s knife that feels fast, precise, and effortless on the board, whether you are slicing proteins, push-cutting vegetables, or handling large prep sessions.\u003c\/p\u003e\n\u003cp\u003eWhat makes this knife stand out is its combination of edge retention, fine geometry, and polish. The 240mm profile gives you excellent draw-cut length and versatility, while the very thin grind and distal taper help it move through food with that “laser” feel Kei Kobayashi is known for. The red urushi-coated pakka wood handle adds a distinctive visual signature and a secure, balanced grip, making this knife as striking in hand as it is in performance.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this a good Japanese chef knife for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes—provided you want a high-performance knife and are comfortable using a lighter, thinner blade. The Kei Kobayashi 240mm gyuto is stainless clad, so it is easier to live with than a fully reactive carbon knife, but it still performs at a very high level thanks to its SG2 core and thin grind. It is especially appealing for home cooks who want premium sharpness, low wedging, and a long blade for efficient prep.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What does SG2 steel mean on this knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e SG2, also called R2, is a powdered stainless steel known for excellent edge retention, fine grain structure, and the ability to take a very keen edge. On this knife it is heat treated to about 63 HRC, which helps it stay sharp for a long time while still offering the clean, precise feel serious cooks look for in a premium Japanese gyuto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for a high-end Japanese gyuto like this?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Hand wash only, dry it right after use, and avoid twisting into hard product, frozen foods, bones, or pits. Use a wood or knife-friendly synthetic board to protect the edge. For routine maintenance, a leather strop can help keep the edge crisp between sharpenings, and when the knife eventually needs more work, whetstone sharpening is the right approach for preserving its geometry and performance.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand\/Blacksmith:\u003c\/strong\u003e Kei Kobayashi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SG2 \/ R2 powdered stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless steel clad, san mai construction\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Finish:\u003c\/strong\u003e Migaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 240mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 242mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 52mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 391mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e 2.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Mid):\u003c\/strong\u003e 1.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 164g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Shape:\u003c\/strong\u003e Heptagonal \/ Septagonal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Red pakka wood coated with urushi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e 63\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":48908260049120,"sku":null,"price":385.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/kei-kobayashi-sg2-gyuto-240mm-red-lacquer-handle-2.jpg?v=1775302204","url":"https:\/\/tokushuknife.com\/products\/kei-kobayashi-sg2-migaki-gyuto-240mm","provider":"Tokushu Knife","version":"1.0","type":"link"}