270mm Koutetsu SRS13 Yanagiba
270mm Koutetsu SRS13 Yanagiba
We are proud to offer the knives designed and crafted by Takayuki Shibata of Fukayuma City, Hiroshima.
Named after the Kotetsu, Japan's first iron-clad ship, Shibata-san's knives look and feel as awesome as they function.
Location: Fukuyama City, Hiroshima, Japan
Line: Koutetsu
Construction: Welded
Edge Steel: Hand-forged SRS13 high-carbon semi-stainless steel
Cladding: Stainless
Finish: Migaki / Vertical Satin
Edge Grind: Single-bevel (Right hand bias)
Handle: Octagonal Jarrah with pakka ferrule
Weight: ~ grams
Blade Length: ~270mm
Overall Length: ~410mm
Thickness at Heel: ~mm
Blade Height: ~mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.