Shibata Koutetsu Nakiri AS Wa Handle
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.