Shibata Koutetsu SG2 210mm K-Tip Gyuto

Takayuki Shibata is a renowned sharpener from Fukuyama City in Hiroshima, Japan. On his unique knives, performance is often the focus, as he grinds them extremely thin, allowing them to almost melt through the material being cut.

Forged by the incredibly skilled Ikeda-san in 3 layers with SG2 at the core, which Shibata-san has ground to be as thin as possible. This means that the edge of the knife will last long due to the hard core steel, and it will cut fantastically because of the top-notch sharpening, but it also means that the knife becomes quite fragile, so one should think twice before cutting into overly hard materials.

Foodgear always advises against cutting into any form of bones and frozen goods. Knives should not be washed in a dishwasher, as this removes sharpness and provokes rust attacks - even in stainless alloys!