Kei Kobayashi | Santoku 170mm | SG2 | Red Urushi mono This knife has a core

This knife has a core of carbon steel and is clad with a carbon steel damascus

They hold a sharp edge for a long time and are easy to sharpen and maintain

clad in a stainless steel | copper | brass | rainbow damascus

Very light for the size

Another regional version of this knife is the Takohiki 蛸引 or “Octopus puller” which has a square tip

Kei Kobayashi | Santoku 170mm | SG2 | Red Urushi mono This knife has a coreKei 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. Santoku , translates to 3 virtues, good for fish, meat and vegetables. Though they are a taller knife, which makes control a little easier, the santoku is generally smaller in length and perfect for any small prep job