- Description
- Specifications
- Use & Care
The Shibata Koutetsu Aogami Super line is hand-forged in Takefu, Japan. Each knife is crafted from Aogami Super blue steel, known for its excellent edge retention and ability to get incredibly sharp. They feature stainless cladding with textured sides to allow for better food release and are hand sharpened by master craftsman Takayuki Shibata.
The fit and finish on these knives is of the same top of the line caliber as the SG2 Koutetsu knives. They are finished with octagonal handles made from jarrah wood.
Why we love them: Shibata knives are super lightweight, true lasers that need to used to believe their performance. Aogami steel is super responsive to sharpening making for easy maintenance.
About this shape
Gyutou are 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 gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
| 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) |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
The Shibata Koutetsu Aogami Super line is hand-forged in Takefu, Japan. Each knife is crafted from Aogami Super blue steel, known for its excellent edge retention and ability to get incredibly sharp. They feature stainless cladding with textured sides to allow for better food release and are hand sharpened by master craftsman Takayuki Shibata.
The fit and finish on these knives is of the same top of the line caliber as the SG2 Koutetsu knives. They are finished with octagonal handles made from jarrah wood.
Why we love them: Shibata knives are super lightweight, true lasers that need to used to believe their performance. Aogami steel is super responsive to sharpening making for easy maintenance.
About this shape
Gyutou are 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 gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
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) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives