Kei Kobayashi joined his father's company in Seki City, Gifu Prefecture, and recently established his own knife brand. His knives are known for their outstanding fit and finish and truly superb cutting performance. These knives are the definition of a laser — very thin, delivering superior precision and a refined cutting experience.
Brand/series
Kei Kobayashi
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Description & specifications
Kei Kobayashi joined his father's company in Seki City, Gifu Prefecture, and recently established his own knife brand. His knives are known for their outstanding fit and finish and truly superb cutting performance. These knives are the definition of a laser — very thin, delivering superior precision and a refined cutting experience.
| Brand/series | Kei Kobayashi |
| Type | Chef's knife |
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3 Lag SG2 / rustfri cladding |
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50/50 |
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7 kantet lakeret pakkawood |
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JA! |
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64/65 |
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Specs (May vary due to handmade nature) |
Længde: 240mm. Height: mm. Weight: g. Spine thickness at handle: 1,4mm. |
Foodgear always advises against cutting bones or frozen goods. Knives must not be washed in a dishwasher, as this dulls the edge and promotes rust — even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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