Shibata Koutetsu SG2 Sujihiki 270mm (10.5")
Description
The Shibata Koutetsu SG2 line is hand-forged from SG2 (R2) Powdered Steel, an extremely hard metal known for excellent edge retention. The blades are hand sharpened by top craftsman, Takayuki Shibata and feature stainless cladding for easier maintenance and textured sides to prevent sticking. The unique shape features a pointed square tip to score proteins and vegetables. The Koutetsu line takes its name from Japan’s first ironclad ship. They are finished with octagonal handles made from rosewood.
Why we love them: This collection features top of the line fit and finish, including a highly polished spine for superior comfort while using a pinch grip. They are super lightweight, true lasers that need to used to believe their performance.
Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.
Specifications
| Handle material |
|
| Blade length | 270mm (10.5") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 1.6 mm |
| Hardness (Rockwell scale) | 62-63 |
|
|
Double (50/50) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Description
The Shibata Koutetsu SG2 line is hand-forged from SG2 (R2) Powdered Steel, an extremely hard metal known for excellent edge retention. The blades are hand sharpened by top craftsman, Takayuki Shibata and feature stainless cladding for easier maintenance and textured sides to prevent sticking. The unique shape features a pointed square tip to score proteins and vegetables. The Koutetsu line takes its name from Japan’s first ironclad ship. They are finished with octagonal handles made from rosewood.
Why we love them: This collection features top of the line fit and finish, including a highly polished spine for superior comfort while using a pinch grip. They are super lightweight, true lasers that need to used to believe their performance.
Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.
Specifications
| Handle material |
|
| Blade length | 270mm (10.5") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 1.6 mm |
| Hardness (Rockwell scale) | 62-63 |
|
|
Double (50/50) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives