Kei Kobayashi, born in 1977, is a distinguished Japanese knife maker based in Seki City, Gifu Prefecture. He began his career as a knife sharpener, honing his skills by sharpening and finishing blades for top artisans in the region. This extensive experience in polishing and sharpening laid the foundation for his exceptional craftsmanship. Later, he collaborated with his father to establish Kobayashi Hocho, their own knife brand, which quickly gained recognition for its superior fit and finish.  

Kobayashi’s knives are renowned for their meticulous attention to detail and outstanding performance. He exclusively utilises R2/SG2 micro carbide powder stainless steel, known for its hardness and edge retention, as the core material for his blades. These blades are often clad with softer stainless steel to facilitate sharpening and enhance durability. The combination of these materials results in knives that offer excellent rust resistance and long-lasting sharpness. His designs are characterised by a laser-thin grind, providing a lightweight feel and precise control, making them highly sought after by both professional chefs and cooking enthusiasts.  

In addition to the superior blade quality, Kobayashi pays special attention to the aesthetics and ergonomics of his knives. Many of his creations feature handles crafted from Morado wood or are finished with a distinctive red lacquer, adding both beauty and durability. The handles are often octagonal in shape, offering a comfortable grip and better control during use. Kobayashi’s commitment to excellence in both form and function has solidified his reputation as a master knife maker, with his products being highly recommended for their unparalleled quality and craftsmanship.