Kei Kobayashi SG2 Migaki Gyuto 240mm

Overview

The 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.

What 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.

Common Questions

Q: Is this a good Japanese chef knife for home cooks?

A: 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.

Q: What does SG2 steel mean on this knife?

A: 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.

Q: How do I care for a high-end Japanese gyuto like this?

A: 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.

Specifications

• Brand/Blacksmith: Kei Kobayashi
• Origin: Seki, Gifu Prefecture, Japan
• Knife Type: Gyuto
• Core Steel: SG2 / R2 powdered stainless steel
• Cladding Type: Stainless steel clad, san mai construction
• Blade Finish: Migaki
• Blade Length: 240mm
• Edge Length: 242mm
• Blade Height at Heel: 52mm
• Overall Length: 391mm
• Spine Thickness (Heel): 2.1mm
• Spine Thickness (Mid): 1.9mm
• Weight: 164g
• Handle Shape: Heptagonal / Septagonal
• Handle Material: Red pakka wood coated with urushi
• Hardness (HRC): 63
• Grind: Double bevel