Shibata Koutetsu SG2 Gyutou 240mm (9.4")
$315.00
Shibata Koutetsu SG2 Gyuto 240mm (9.4")
Description
The Shibata Koutetsu SG2 Gyuto is a masterpiece amongst Japanese kitchen knives. Forged from premium SG2 (R2) Powdered Steel, this gyuto knife is celebrated for its exceptional edge retention and cutting-edge performance. Expertly crafted and hand-sharpened by renowned craftsman Takayuki Shibata, each blade features stainless cladding for easier maintenance and textured sides to prevent sticking. The unique shape features a pointed tip to score proteins and vegetables, making it a versatile tool in your kitchen. Inspired by Japan’s first ironclad ship, the Koutetsu line also boasts elegant octagonal handles made from jarrah wood, ensuring both comfort and style. When it comes to Japanese knives, the Shibata Koutetsu Gyuto is in a class of its own.
This Shibata Koutetsu Gyuto is not just a knife but a piece of Japanese craftsmanship, designed to elevate your culinary experience with its precision and beauty. Ideal for professional chefs and serious home cooks alike, this piece of cutlery stands as a testament to the art of knife-making in Japan. Enhance your collection of kitchen knives with this exceptional addition, ensuring every cut is effortless and precise.
Specifications
| Handle material |
|
| Blade length | 240mm (9.3") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 1.6 mm |
| Hardness (Rockwell scale) | 62-63 |
|
|
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.
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.