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We asked Shiba to offer us his interpretation of the classic French profile chef knife, a shape that became famous before he was born! He decided to make this knife from Aogami Super high carbon steel. This is the first of his blades that we have sold made from this steel. His usual fare is knives forged from R2.
The result is a wonderfully light and balanced blade. Shibata-san is a master sharpener and these knives are hair-splitting sharp out of the box. Plus, with this excellent steel, they'll hold that edge for a long time. The core steel is covered with a softer stainless steel cladding which adds to the strength and durability of the blade. The fine-looking blade is augmented with an equally well-executed octagonal handle.Maker: Takayuki Shibata
Brand: Kotetsu AS
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super Steel)
Edge Grind: Even (See Choil Shot)
Handle: Octagonal
Ferrule: Black Pakka Wood
Length: 249mm
Height: 49mm
Spine Thickness: 2.3mm
Weight: 5.6oz
Photos by Gustavo Bermudez
The result is a wonderfully light and balanced blade. Shibata-san is a master sharpener and these knives are hair-splitting sharp out of the box. Plus, with this excellent steel, they'll hold that edge for a long time. The core steel is covered with a softer stainless steel cladding which adds to the strength and durability of the blade. The fine-looking blade is augmented with an equally well-executed octagonal handle.
Reviews
6 review(s) WRITE A REVIEW (Reviews are subject to approval)
Shibata 240mm AmazingPosted By: Chris Lawrence - verified customer
This is a next-level knife. The spine and choil are perfectly crowned, it's beautifully finished, the profile is thin, but beautifully tapered; it's lightweight but balanced; and it's such an amazing slicer! I fitted mine with a custom handle and it looks as good as it works now. I have several Japanese knives, and this is by far the nicest I own. I couldn't recommend this more!
This is a next-level knife. The spine and choil are perfectly crowned, it's beautifully finished, the profile is thin, but beautifully tapered; it's lightweight but balanced; and it's such an amazing slicer! I fitted mine with a custom handle and it looks as good as it works now. I have several Japanese knives, and this is by far the nicest I own. I couldn't recommend this more!
Legend in the makingPosted By: d_rap - verified customer
Shibata-san is young and presumably still perfecting his craft, but you wouldn't know it to cut with this knife. Words such as "near perfection" come quickly to mind. A long knife, but with it's rapier bunka-style tip and balance, tiny ingredients like a clove of garlic feel as if they are an inch away instead of 9. Or, at the other end of the spectrum, halve a big head of cabbage while barely feeling the cut. If you're looking for a long flat spot, look elsewhere, because this one curves gently from tip to heel. And if you're looking for a knife you can bang around the board, this isn't it either. But if you want a beautiful rapier that with a gentle touch provides effortless cuts and great versatility, look no further. This is one that will be on anyone's A-list for a long time to come.
Shibata-san is young and presumably still perfecting his craft, but you wouldn't know it to cut with this knife. Words such as "near perfection" come quickly to mind. A long knife, but with it's rapier bunka-style tip and balance, tiny ingredients like a clove of garlic feel as if they are an inch away instead of 9. Or, at the other end of the spectrum, halve a big head of cabbage while barely feeling the cut. If you're looking for a long flat spot, look elsewhere, because this one curves gently from tip to heel. And if you're looking for a knife you can bang around the board, this isn't it either. But if you want a beautiful rapier that with a gentle touch provides effortless cuts and great versatility, look no further. This is one that will be on anyone's A-list for a long time to come.
Amazing laserPosted By: Dan - verified customer
Out of the box, the fit and finish on this knife is beautiful. After using it for a few big meals it's developed a beautiful patina and the AS edge really starts to get a lot of gorgeous contrast from the stainless cladding. sharpness out of the box is also incredible. This knife makes for very quick slicing and dicing of onions, potatoes, carrots, etc all with only minimal stickage. Highly recommend
Out of the box, the fit and finish on this knife is beautiful. After using it for a few big meals it's developed a beautiful patina and the AS edge really starts to get a lot of gorgeous contrast from the stainless cladding. sharpness out of the box is also incredible. This knife makes for very quick slicing and dicing of onions, potatoes, carrots, etc all with only minimal stickage. Highly recommend
Another outstanding laser from Takayuki ShibataPosted By: Travis Basabas
I already own a shibatas kotetsu bunka, and man is that a joy, but this AS model caught my attention. I had a couple other knives that were collecting up dust so I figured I would sell em to try this bad boy out. I am so glad I did because this thing is a beast. Like his other knives, it just flies through soft product like nothing. Because it is a laser grind you are prone to stickage here and there but it doesn't really bother me. The edge does patina fairly quickly, which I love, but if you don't then make sure to wipe frequently.
I already own a shibatas kotetsu bunka, and man is that a joy, but this AS model caught my attention. I had a couple other knives that were collecting up dust so I figured I would sell em to try this bad boy out. I am so glad I did because this thing is a beast. Like his other knives, it just flies through soft product like nothing. Because it is a laser grind you are prone to stickage here and there but it doesn't really bother me. The edge does patina fairly quickly, which I love, but if you don't then make sure to wipe frequently.
Great Purchase!Posted By: Julio Rosado - verified customer
I love this knife. I must admit, I was apprehensive of getting a knife that borders on 250 mm. I am glad to say my fears were unwarranted! It is noticeably lighter than my previous knife (a 210mm vg10 western style), such that although it looks larger, it manages to feel more nimble. The balance point is just slightly over a pinch grip, which helps give it some presence. Although I usually prefer to have the balance point toward the back, it definitely works better being slightly forward here; if it were further back, i imagine it would feel so light that I would forget I am even holding a knife.This knife (especially for the size) is THIN. It flies through ingredients and soft produce. It is large enough to carve and slice meats with a single motion. It has a small curve throughout, but it is fairly slight. I manage to get even cuts with it, especially with the back third. The core steel patina'd very quickly. The edge is so thin, that I assume it may rust quickly if left unattended, so keep an eye on it, wipe it often, or force a patina early. I managed to get an even blue patina around the edge with meat juices after carving. Just slather it on the edge for 5 minutes. Wipe it clean and reapply it 2-4 times, until you get the desired tone. The grind is so steep that even the part stainless steel coating near the edge patina'd slightly too.Treat this knife well, and It will treat you well too!
I love this knife. I must admit, I was apprehensive of getting a knife that borders on 250 mm. I am glad to say my fears were unwarranted! It is noticeably lighter than my previous knife (a 210mm vg10 western style), such that although it looks larger, it manages to feel more nimble. The balance point is just slightly over a pinch grip, which helps give it some presence. Although I usually prefer to have the balance point toward the back, it definitely works better being slightly forward here; if it were further back, i imagine it would feel so light that I would forget I am even holding a knife.This knife (especially for the size) is THIN. It flies through ingredients and soft produce. It is large enough to carve and slice meats with a single motion. It has a small curve throughout, but it is fairly slight. I manage to get even cuts with it, especially with the back third. The core steel patina'd very quickly. The edge is so thin, that I assume it may rust quickly if left unattended, so keep an eye on it, wipe it often, or force a patina early. I managed to get an even blue patina around the edge with meat juices after carving. Just slather it on the edge for 5 minutes. Wipe it clean and reapply it 2-4 times, until you get the desired tone. The grind is so steep that even the part stainless steel coating near the edge patina'd slightly too.Treat this knife well, and It will treat you well too!
