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 incredibly talented Ikeda-san in 3 layers with SG2 at the core which Shibata-san has ground almost as thin as it can be. This means that the egg on the knife will last a long time due to the hard core steel, and that it will cut fantastically due to the excellent sharpening, but it also means that the knife will therefore be quite fragile, so you have to think twice before you start cutting in far too hard subjects.
| Brand/series |
Takayuki Shibata - Koutetsu |
|
Type |
Ko-Bunka |
|
Forging and steel
|
SG2/R2 Core Steel & Stainless Cladding |
|
Grinding
|
50/50 |
|
Handle type
|
Japanese rosewood WA handle |
|
Stainless steel
|
NO! |
|
Hardness
|
63/64
|
|
Specs
(May vary due to handmade)
|
Length: 140mm.
Height: 40mm.
Weight: 88g.
Width out of 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!
