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Shibata Koutetsu SG2 Kiritsuke 210mm

$248.00 USD

215mm SG2 Core, Stainless Clad Bunka Knife.

Specifications

Style: Kiritsuke
Blade Length: 215mm
Overall Length: 355mm
Height @ Heel: 47mm
Spine Thickness @ Mid: 1.8mm
Weight: 145g
Blade Material: SG2 Core, Stainless Clad
Handle Material: Octagon Rosewood/Pakka
HRC: ~63

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Blade Type

The Kiritsuke knife, a symbol of expertise in Japanese cuisine, is traditionally used by executive chefs. This multi-purpose knife combines features of a slicer and a vegetable knife, with its angled tip and long blade. It excels in precise slicing, chopping, and julienning, making it a prestigious and versatile tool.

Steel Type

Japanese SG2, also known as R2 steel, is a high-end, powdered metallurgy stainless steel and one of the finest knife-making steels available in Japan. It is a favourite of many for its exceptional hardness and edge retention. Its fine, uniform grain structure enables razor-sharp edges, all the while holding an edge for much longer than Carbon steel knives, without needing to be concerned about rust appearing.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Yoshimi Kato

"My name is Takayuki Shibata.

I make top-quality Japanese kitchen knives.

For home kitchen and professional chefs' use.

I design my knives for function, not for looks.

Thus my motto, "Art over Beauty.""

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Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

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