- Use & Care
The Shibata Kotetsu SG2 line is hand-forged from SG2 (R2) Powdered Steel, an extremely hard metal known for excellent edge retention. The blades are hand sharpened by top craftsman, Takayuki Shibata and feature stainless cladding for easier maintenance and textured sides to prevent sticking. The unique shape features a pointed square tip to score proteins and vegetables. The Kotetsu line takes its name from Japan’s first ironclad ship. They are finished with octagonal handles made from jarrah wood.
At Chubo Knives, we love the Shibata Knives collection for a number of reasons.They are renowned for their exceptional craftsmanship and meticulous attention to detail. These Japanese knives feature a polished spine, ensuring superior comfort, especially when using a pinch grip. The Kotetsu knives within this range are celebrated for their ultra-lightweight design, earning them the nickname "true lasers." Their cutting performance is so remarkable that one truly needs to use them to appreciate their capabilities fully. Ideal for culinary professionals and enthusiasts alike, these knives represent the pinnacle of design and functionality in modern kitchen tools. Experience the unmatched quality of Shibata Kotetsu knives today.
About this shape
The Gyuto knife is the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyuto are typically lighter and thinner than a European knife, are made out of harder steel, and as a result, hold a better edge. The design features nothing to obstruct the edge of the handle end of the blade so it can be sharpened and thus used entirely. The word gyuto in Japanese translates to ‘cow sword’.
Specifications
| Handle material | Jarrah wood |
| Blade length | 240mm (9.3") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 1.6 mm |
| Hardness (Rockwell scale) | 62-63 |
| Bevel / Edge | Double (50/50) |
|
Steel type |
SG2 (R2) high-carbon powdered steel |
- Hand wash in warm water and towel dry immediately to avoid corrosion. Never use a dishwasher.
- Do not cut frozen foods or other hard objects. This can cause the thin blade to chip.
- Avoid using the flat of the blade to crush items like garlic.
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
- Store separately from other knives using a knife block or other knife holder like a Saya cover.
The Shibata Kotetsu SG2 line is hand-forged from SG2 (R2) Powdered Steel, an extremely hard metal known for excellent edge retention. The blades are hand sharpened by top craftsman, Takayuki Shibata and feature stainless cladding for easier maintenance and textured sides to prevent sticking. The unique shape features a pointed square tip to score proteins and vegetables. The Kotetsu line takes its name from Japan’s first ironclad ship. They are finished with octagonal handles made from jarrah wood.
At Chubo Knives, we love the Shibata Knives collection for a number of reasons.They are renowned for their exceptional craftsmanship and meticulous attention to detail. These Japanese knives feature a polished spine, ensuring superior comfort, especially when using a pinch grip. The Kotetsu knives within this range are celebrated for their ultra-lightweight design, earning them the nickname "true lasers." Their cutting performance is so remarkable that one truly needs to use them to appreciate their capabilities fully. Ideal for culinary professionals and enthusiasts alike, these knives represent the pinnacle of design and functionality in modern kitchen tools. Experience the unmatched quality of Shibata Kotetsu knives today.
About this shape
The Gyuto knife is the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyuto are typically lighter and thinner than a European knife, are made out of harder steel, and as a result, hold a better edge. The design features nothing to obstruct the edge of the handle end of the blade so it can be sharpened and thus used entirely. The word gyuto in Japanese translates to ‘cow sword’.
Specifications
| Handle material | Jarrah wood |
| Blade length | 240mm (9.3") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 1.6 mm |
| Hardness (Rockwell scale) | 62-63 |
| Bevel / Edge | Double (50/50) |
|
Steel type |
SG2 (R2) high-carbon powdered steel |
Use & Care
- Hand wash in warm water and towel dry immediately to avoid corrosion. Never use a dishwasher.
- Do not cut frozen foods or other hard objects. This can cause the thin blade to chip.
- Avoid using the flat of the blade to crush items like garlic.
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
- Store separately from other knives using a knife block or other knife holder like a Saya cover.