Shibata Koutetsu SG2 Gyutou 210mm (8.2")

Shibata

Shibata Koutetsu SG2 Gyutou 210mm (8.2")

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The Shibata Koutetsu 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 Koutetsu line takes its name from Japan’s first ironclad ship. They are finished with octagonal handles made from jarrah wood.

Why we love them: This collection features top of the line fit and finish, including a highly polished spine for superior comfort while using a pinch grip. They are super lightweight, true lasers that need to used to believe their performance.

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 obstruct 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 210mm  (8.2")
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 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 Koutetsu line takes its name from Japan’s first ironclad ship. They are finished with octagonal handles made from jarrah wood.

Why we love them: This collection features top of the line fit and finish, including a highly polished spine for superior comfort while using a pinch grip. They are super lightweight, true lasers that need to used to believe their performance.

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 obstruct 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 210mm  (8.2")
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