Rarely does a new knife arrive with the level of anticipation we’ve seen for the Shibata Kashima R-2 Gyuto 210mm. From the moment we first discussed this project, it was clear this knife would resonate with cooks who appreciate classic design paired with modern Japanese performance.
For years, we’ve admired the elegant profile and cutting dynamics of traditional French Sabatier-style chef knives. Their long, gently curved edge, balanced tip, and smooth glide through food make them remarkably versatile tools for everyday prep. That timeless silhouette has inspired countless interpretations over the decades, with only a select few achieving near cult-like status among knife enthusiasts.
We wanted to explore what would happen if that iconic shape were reimagined through the lens of modern Japanese craftsmanship. To do that, we turned to one of our favorite makers and asked him to create his own interpretation—one that respected the original geometry while elevating performance to the highest level.
The result is the CKTG-exclusive Shibata Kashima R-2 Gyuto, a knife that blends timeless proportions with cutting-edge materials and meticulous handwork. The blade is hammer forged using a san mai construction, featuring an R-2 powdered stainless steel core clad in softer stainless steel for added strength, stability, and ease of maintenance.
R-2 powdered stainless steel is prized for its exceptionally fine grain structure, allowing it to take a remarkably sharp, refined edge. Just as importantly, it offers outstanding edge retention, making this knife ideal for long prep sessions without frequent touch-ups on the stone.
Shibata-san is also an excellent sharpener, and each knife is finished with great care. Right out of the box, the Kashima gyuto feels thin, precise, and exceptionally smooth through food, delivering the kind of cutting performance that immediately inspires confidence on the board.
The name “Kashima” comes from a famed Japanese naval vessel, admired for its sleek, modern design and its ability to cut cleanly through the sea with speed and grace. That same character defines this gyuto in use—fast, balanced, and effortlessly controlled.Brand: Kashima
Maker: Takayuki Shibata
Region: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R-2 Powdered Stainless
Cladding: Stainless
HRC: 62
Edge Grind: Even (see choil shot)
Engraving: Hand Engraved
Handle: Bubinga Octagonal
Ferrule: Black Pakka Wood
Weight: 4.5 oz (128 g)
Edge Length: 212 mm
Total Length: 352 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
For years, we’ve admired the elegant profile and cutting dynamics of traditional French Sabatier-style chef knives. Their long, gently curved edge, balanced tip, and smooth glide through food make them remarkably versatile tools for everyday prep. That timeless silhouette has inspired countless interpretations over the decades, with only a select few achieving near cult-like status among knife enthusiasts.
We wanted to explore what would happen if that iconic shape were reimagined through the lens of modern Japanese craftsmanship. To do that, we turned to one of our favorite makers and asked him to create his own interpretation—one that respected the original geometry while elevating performance to the highest level.
The result is the CKTG-exclusive Shibata Kashima R-2 Gyuto, a knife that blends timeless proportions with cutting-edge materials and meticulous handwork. The blade is hammer forged using a san mai construction, featuring an R-2 powdered stainless steel core clad in softer stainless steel for added strength, stability, and ease of maintenance.
R-2 powdered stainless steel is prized for its exceptionally fine grain structure, allowing it to take a remarkably sharp, refined edge. Just as importantly, it offers outstanding edge retention, making this knife ideal for long prep sessions without frequent touch-ups on the stone.
Shibata-san is also an excellent sharpener, and each knife is finished with great care. Right out of the box, the Kashima gyuto feels thin, precise, and exceptionally smooth through food, delivering the kind of cutting performance that immediately inspires confidence on the board.
The name “Kashima” comes from a famed Japanese naval vessel, admired for its sleek, modern design and its ability to cut cleanly through the sea with speed and grace. That same character defines this gyuto in use—fast, balanced, and effortlessly controlled.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) great knifePosted By: Matthew
7 people found this review helpful
I had purchased a shibata but was not happy with the profile so I bought this one instead. same excellent fnf, performance, steel, grind, but in the style I wanted. this is not a generic house rebrand but a truly spectacular product. make sure to pick up a guard for it since shibata custom sayas arent available for kashima.
7 people found this review helpful
I had purchased a shibata but was not happy with the profile so I bought this one instead. same excellent fnf, performance, steel, grind, but in the style I wanted. this is not a generic house rebrand but a truly spectacular product. make sure to pick up a guard for it since shibata custom sayas arent available for kashima.
A Master's take on an age-old proven designPosted By: Mike Hansen
7 people found this review helpful
The French sabatier is, arguably, one of the most loved knives emanating from the European community. Takayuki Shibata has transformed the basic sabatier into an outstanding Japanese knife.
Beginning with R2 steel and tempering it to 62-63 HRC, he has been able to thin the profile and sharpen the knife to a level that Sabatier knives cannot begin to reach. OOTB sharpness is outstanding. It holds the edge for a long, long time and when the need arises (seldom IMO), it sharpens easily back to a very sharp edge.
F&F are stellar with both the spine of the knife and the choil polished to a comfortable degree. It is IMO a stellar example of a Master craftsman's drive to perfection.
7 people found this review helpful
The French sabatier is, arguably, one of the most loved knives emanating from the European community. Takayuki Shibata has transformed the basic sabatier into an outstanding Japanese knife.
Beginning with R2 steel and tempering it to 62-63 HRC, he has been able to thin the profile and sharpen the knife to a level that Sabatier knives cannot begin to reach. OOTB sharpness is outstanding. It holds the edge for a long, long time and when the need arises (seldom IMO), it sharpens easily back to a very sharp edge.
F&F are stellar with both the spine of the knife and the choil polished to a comfortable degree. It is IMO a stellar example of a Master craftsman's drive to perfection.
