Shibata Koutetsu Nakiri AS Wa Handle

PICTURES COMING SOON!!

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: San mai

Edge Steel: Aogami Super (63 HRC)

Cladding: Stainless

Finish: Migaki / Vertical Satin

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal Jarrah with pakka ferrule

Weight: ~154 grams

Blade Length: ~165mm

Overall Length: ~308mm

Thickness at Heel: ~2.1mm

Blade Height: ~51.5mm

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.