240MM 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: ~158 grams

Blade Length: ~240mm

Overall Length: ~377mm

Thickness at Heel: ~4.3mm

Blade Height: ~31.3mm

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.