This 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 is a cross between a gyutou and nakiri - with the added benefit of the pointed square tip to score proteins and vegetables. The Kotestu line takes its name from Japan’s first iron-clad ship.
* Due to their unique shape, wooden sheaths do not fit the Shibata knives.
|Thickness at spine
|| 1.7 mm
|Thickness at tip
|| 1.6 mm
|Hardness (Rockwell scale)
Bevel / Edge
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 knife.