Shibata Kotetsu SG2 Sujihiki 270mm (10.5")

Chef's Knife

* Out of stock

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.   


Handle material
Jarrah Wood
Blade length 270mm  (10.5")
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

Works Well With