Shibata Koutetsu knives are the creation of Takayuki Shibata, one of Japan’s most skilled sharpeners and blacksmiths. His workshop is based in Takefu Knife Village, a renowned knife-making region in Echizen, Fukui Prefecture, where Japanese blade smiths have been forging knives for over 700 years.
The name “Koutetsu” (甲鉄) is inspired by Japan’s first ironclad warship, the Kōtetsu, which was introduced during the late Edo period (19th century). Just like the warship, Shibata’s knives are designed to be strong, precise, and revolutionary in performance. Shibata-san initially gained recognition for his sharpening skills, refining blades for some of Japan’s top blacksmiths before launching his own brand.
A yanagiba slips through food effortlessly and its incredible sharpness means you never struggle. The yanagiba is a gateway knife for people wanting to get into single bevels and learn some new tricks. When slicing meat or fish, this blade will naturally want to pull to the left on a right-handed knife. (the opposite is true for a lefty.) As the driver of the blade, you must take control and tell it where to go. That may sound tricky, but you will get the hang of it after a few slices. Still, it can take years to master this knife.
Developed by Takefu Special Steel, Super Gold 2 (SG2) is a premium powdered tool steel alloy specifically engineered for crafting high-quality blades. Renowned for its exceptional performance and durability, SG2 has earned its reputation as one of the most sought-after high-end powder steels in the blade-making community. With the ability to be heat-treated to an impressive hardness of up to 64 HRC (Rockwell hardness scale), SG2 blades exhibit outstanding edge retention and wear resistance. Interestingly, there is a steel known as R2, produced by Kobelco Steel, which is widely believed to be identical to SG2 in composition and properties.
Due to their indistinguishable characteristics, these steels are often referred to interchangeably as SG2/R2, acknowledging their shared origin and performance attributes. Blades made from SG2 (or R2) steel have gained considerable popularity among both professional chefs and knife enthusiasts for their exceptional cutting performance and long-lasting edge sharpness.
Weight: 147g
Handle Material: Wa (Japanese) handle, octagon walnut with black pakka wood collar
Handle Length: 135mm (5.31")
Blade Length: 241mm (9.5")
Blade Depth: 31mm
Thickness at spine: 3.1mm
Thickness at tip: 0.3mm
Cutting Edge: Single Bevel (right handed)
Blade Material: SG2/R2 High speed powder stainless steel with stainless steel cladding
Hardness (Rockwell scale): 62 - 63
