Description & specifications
Takayuki Shibata is a recognized grinder from Fukuyama City in Hiroshima, Japan. On his unique knives, you often see that performance is the focal point, as he grinds them extremely thin, so that they almost melt through the object you are cutting.
Forged by the immensely skilled Ikeda-san in three layers with Aogami Super in the core, which Shibata-san has ground about as thin as it can go. That means the edge will hold for a long time thanks to the hard core steel, and that it cuts superbly thanks to the excellent grind — but it also means the knife becomes rather delicate, so give it a thought before you start cutting anything too hard.
| Brand/series | Takayuki Shibata - Koutetsu |
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AS Kernestål & Rustfri Cladding |
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50/50 |
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NO! |
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63/64 |
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Specs (Kan variere pga. håndlavet) |
Length: 135mm. Height: 2,7mm. Weight: 64g. Width at the handle: 2mm. |
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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