Shibata Koutetsu R2 18cm handmade japanese bunka knife

The Shibata Koutetsu R2 bunka 18cm Japanese knife embodies Japanese knife-making tradition in its purest form. Forged directly by hand in the cutlery village of Takefu, Japan, it combines top-of-the-range steel with ancestral know-how to offer performance, precision and comfort on a daily basis, and over the long term!

Guaranteed cutting performance and blade excellence

The 18cm blade of this handcrafted Japanese knife is designed for optimum efficiency. At the heart of this knife is a core of R2 powdered Japanese steel, 1.3% carbon-rich. This provides an exceptional hardness of 63 HRC on the Rockwell scale. This high index ensures a high-performance cutting edge and excellent edge retention. The San Maï construction superimposes three layers of steel to combine strength and cutting precision.

This type of blade is ideally versatile. You can use it to slice vegetables, mince meat or chop herbs with precision. The finish offers subtle aesthetics while guaranteeing a smooth surface to limit food sticking.

Handle ergonomics and grip

The handle is shaped like anoctagon, offering a traditional Japanese silhouette for remarkable comfort and stability, whether you're right- or left-handed. Made from tropical jarrah wood, known for its density and durability, it is accompanied by a black pakka wood bolster that adds strength, hygiene and elegance. The contrast of the two materials adds a pleasing aesthetic to the knife.

Features and benefits in brief

• 18cm blade: everyday versatility
• R2 Japanese powdered steel (1.3% carbon): exceptional edge retention
• San Maï construction: sturdiness and cutting performance
• 63 HRC
hardness
• : long-lasting edge
• Jarrah wood handle: ergonomics and strength
• Black pakka wood

• : strength and aesthetics
• Octagonal shape: comfortable, ambidextrous grip
• Handcrafted in Takefu, Japan: knifemaking heritage

Use and care

To preserve the sharpness and beauty of your Shibata Koutetsu Japanese knife, hand-wash it with a soft sponge and neutral soap. Dry immediately after use. Avoid prolonged soaking and do not put in the dishwasher. For wire maintenance, use a sharpening stone suitable for hard steel such as R2, with a progression of grits for a consistently clean wire.

The Takefu knifemaker

The village of Takefu, in Japan's Echizen prefecture, is one of the most renowned regions for traditional Japanese cutlery. The blacksmiths who have their workshops here perpetuate techniques handed down from generation to generation, combining expertise, precision and exceptional materials.

Shibata Koutetsu is part of this artisanal tradition, where each blade is hand-forged with meticulous attention to metal structure and finish. This respect for tradition is reflected in every piece, offering a cutting quality worthy of the greatest Japanese knives.

A kitchen companion ready to sublimate your preparations

The Shibata Koutetsu Japanese knife combines tradition, technology and comfort to become a kitchen essential: a reliable knife for precise slicing, day after day.

Discover all our handcrafted Japanese knives to complete your set!