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JAPANESE KNIVES AND KNIFE SHARPENING
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Kei Kobayashi is a respected sharpener from Seki. The company sharpened knives for many top makers and brands before they created the Kei Kobayashi knife lines. The knives are made from modern powdered steels and have laser thin grinds.
Gyuto 牛刀 The Japanese version of a western Chef’s Knife, based off of French chefs knives in the 1880’s it was designed for cutting meat, Gyuto translates to “Chef Knife”, and it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyuto’s generally have thinner blades than a western knife of the same size.
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SG2 is a powdered stainless steel, made by Takefu Steel, is designed for kitchen cutlery. It is corrosion resistant steel and can be heat treated to 64 HRC , it is easy to sharpen, has great edge retention and is loved by professionals.
