Kei Kobayashi R2/SG2 165mm Nakiri with Urushi Red Pakka Wood Handle

Kei Kobayashi's 165mm Nakiri is a laser-focused vegetable knife built around a hard R2/SG2 stainless core and an exceptionally thin, precise grind. The broad rectangular profile provides generous knuckle clearance and a long, flat contact area for clean push cuts through herbs, greens, onions, and dense produce. Kobayashi's polished spine, choil, and handle fit give the knife the immaculate finish associated with his Seki workshop. The signature dark-red pakkawood handle is coated with urushi-style lacquer and shaped into a distinctive septagonal form that feels secure without excess bulk. Despite the blade's visual simplicity, its cutting character is highly refined. This is a stainless, low-maintenance performer, but its thin edge should be protected from twisting, hard impacts, and rough cutting surfaces. Spec: Origin (Made in): Seki, Gifu Prefecture, Japan Brand: Kobayashi Hocho Craftsman: Kei Kobayashi Knife Type: Nakiri Blade Construction: San Mai Grind: Double-edged Blade (50/50 Grind) Hagane (Core Steel): R2/SG2 Jigane (Cladding): Stainless Steel Hardness: Approx. 63-64 HRC Hand-ground, hand-finished, hand-sharpened Blade Finishes Satin / Hairline Blade Length: 165mm (6.5") Blade Height (at heel): 50mm Spine Thickness Above heel: 2.0mm Middle: 1.6mm Handle Shape: Shichikaku (Septagonal) Material: Dark Red Pakkawood coated with Urushi-style lacquer Length: 128mm Overall Length: 310mm Weight: Approx. 154g (5.43oz) Hand chiselled mark: In Japanese Kanji "Kei Made" (圭作) About Kei Kobayashi 小林 圭 / Kobayashi Hocho 小林包丁 Kei Kobayashi is a Seki-based knifemaker and sharpener known for exceptionally thin geometry and meticulous fit and finish. After developing his finishing skills while working with established makers, he founded Kobayashi Hocho with his father. His R2/SG2 knives are recognized for laser-like cutting, polished spines and choils, and distinctive lacquered handles. Care: R2/SG2 is stainless and relatively easy to maintain, but the extremely thin, hard edge should be treated with care. Hand wash with a soft sponge, dry promptly, and store safely after use. Avoid bones, frozen foods, hard fruit pits, twisting, prying, and lateral force. Do not use a dishwasher. The lacquered handle should be wiped clean rather than soaked for extended periods. Cutting Surface: Recommended cutting surfaces include wood, rubberized boards, high-end composites, and quality plastics such as polyethylene. These forgiving surfaces help protect and prolong the knife's edge. Avoid glass, metal, stone countertops, and other rigid, non-forgiving surfaces. Sharpening: We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results while allowing precise control over the edge.