I LOVE Kobayashi-san’s knives. They’re everything I like in a knife: thin, lightweight blades that cut like a lightsaber. The Kobayashi family owns a sharpening business in Seki and has been sharpening blades for other knife makers for years. When Kei Kobayashi, the current president, took over, he was inspired to make their own brand of knives using the years of skills, techniques and knowledge that they had accumulated. This is how Kobayashi Knives came into existence. 

These blades are made with SG2 stainless steel, one of my favourite knife steels. It’s about as futuristic as the name implies: completely stainless but with an insane cutting ability and edge retention that surpasses most traditional high-carbon steels. High performance, low maintenance. Kobayashi knives are also super thin, making them the very definition of “laser-sharp”. This thinness allows them to slice through meat and dense veggies as if the food wasn’t even there. It also makes them excellent for anyone who prefers a lighter, thinner knife 

About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.