(1)

Kei Kobayashi SG2 Nakiri 165mm

$218.00 USD

Share

Blade Type

The Nakiri knife, revered in Japanese culinary traditions, is engineered for exceptional vegetable cutting. Featuring a distinct, straight-edged, and rectangular blade, it excels in creating uniform, precise cuts and aesthetic presentation. Its technical design ensures efficiency and precision, making it a valuable tool for both professional chefs and home cooks.

Steel Type

Japanese SG2, also known as R2 steel, is a high-end, powdered metallurgy stainless steel and one of the finest knife-making steels available in Japan. It is a favourite of many for its exceptional hardness and edge retention. Its fine, uniform grain structure enables razor-sharp edges, all the while holding an edge for much longer than Carbon steel knives, without needing to be concerned about rust appearing.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Kei Kobayashi

After sharpening many knives for some of the top Japanese Blacksmiths, Kobayashi-San decided to create his own kitchen knives. His knife range is now among the most popular in Japan. These are true lasers, extremely thin, light, and use SG2 as the core steel.

Express Shipping

We dispatch daily and ship Express all over the world

Secured Payments

Afterpay, Paypal, Zipmoney & Secure card payment for peace of mind

24/7 Secured Payments

Not sure where to start? Get in touch and we'll be happy to help

Happy Customers

Over 45,000 orders shipped to happy customers since 2018

Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

Read Full Blog

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
W
Will Dods
Absolute Perfection.

Bought this knife on abit of a whim not really knowing much about Kei Kobayashi. As a chef I have a huge collection of different forgers including Takamura Suminagashi and Hana series, Yu Kurosaki, Takeda among others and this knife I would certainly rank up their with the best of them.