Shibata Koutetsu AS 21cm traditional japanese chef's knife

This 21 cm chef knife embodies the artisanal expertise of Shibata, a Japanese brand renowned for its high-quality blades. Designed for discerning cooking enthusiasts, it combines robustness, precision and elegance to enhance every culinary gesture!

A Japanese chef's knife with AS steel blade: cutting excellence

The blade of this gyuto knife is manufactured with a San Maï structure: a Japanese technique consisting of forging a rigid steel core surrounded by a layer of softer stainless steel folded in on itself. This method balances the flexibility of your blade while protecting its core.

The core of this blade is forged from Aogami Super Steel (also known as Blue Super Steel), a steel much appreciated by Shibata for its edge retention. The AS alloy has a high carbon content of 1.5%, guaranteeing a hardness of 65HRC on the Rockwell scale. This level of hardness enables a fine edge to be sharpened for a high-performance cutting edge, perfectly suited to precise cutting of vegetables, meat, fish and fine herbs.

The polished finish reflects meticulous control of grinding and polishing: it enhances the aesthetics of the blade, adding a touch of elegance!

Handle: modern ergonomics and noble materials

The handle has a comfortable octagonal shape , designed for prolonged use in the kitchen. All cooks can use this Japanese gyuto knife, whether left- or right-handed! It offers excellent ergonomics, ideal for prolonged cutting sessions in the kitchen.

The handle is made from rosewood, a natural species that offers excellent resistance to humidity, shock and time. Its dark appearance and grain match perfectly with the black pakkawood bolster , a composite of wood and resin that guarantees greater durability than simple woods.

Finally, wood paste is added where the blade joins the handle to ensure optimum watertightness. This prevents small foodstuffs or moisture from seeping inside.

Advantages of your Shibata Koutetsu knife

• San Maï structure with AS steel core: stable combination of flexibility and strength

• 65HRC Rockwell: excellent compromise between sharpness and durability

• Polished finish: touch of elegance

• Rosewood and black pakkawood handle: durable materials, moisture stability

• Ocotognale shape: natural, comfortable grip

• Shibata handcrafting: a guarantee of quality control and Japanese know-how

Caring for your carbon Japanese knife

To ensure the longevity of your Shibata knife, it's essential to adopt a few good practices. Always use a wooden or soft synthetic board to preserve the blade's sharpness. Avoid cutting foods that are too hard, such as bones or frozen foods, which could damage the edge.

After each use, wash the knife only by hand with lukewarm water and a soft cloth, never leaving it to soak. Dry immediately to avoid oxidation and store in a dry place. Do not use a dishwasher.

Over time, the blade may change color slightly: this is perfectly normal! This is a natural reaction of the carbon to the humidity in the air and the acidity of the food you're cutting.

Focus on Shibata Koutetsu knives

Shibata knives are renowned for their precision and efficiency in the kitchen. Each model is designed for a specific use, offering comfort and performance for every cook. The steels and materials used are carefully selected according to the type of cutting required, to ensure optimal results. Manufactured at Takefu Knife Village, all Japanese knives pass through the hands of Takayuki Shibata, who sharpens them himself before carrying out a careful inspection.

Alongside his own creations, Shibata san has also worked as a master sharpener for the Masakage brand, where his expertise has helped build the solid reputation of these knives.

By choosing this handcrafted Japanese knife, you're opting for a tool that combines functionality, durability and Japanese elegance!

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