Kei Kobayashi knives are extremely thin and sharp out of the box, with expert level convex grinds, some of the best cutting feel of any knives we know of.
These knives feature a R2 (SG2) powder steel core and stainless damascus cladding. They are extremely low maintenance and non-reactive, and the high hardness give them excellent edge retention.
**Dry thoroughly after use. Left wet, stainless steel can dull quickly and develop pits in the edge.
**To avoid chipping, keep away from bones, frozen foods or other hard foods and pits.
