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Rarely has a new knife to our store been received with such anticipation as the Shibata Kashima R-2 Gyuto 210mm. We have long been fans of the profile and performance characteristics of the classic Sabatier chef knife. The shape has been mimicked by many makers resulting in some particular iterations receiving almost cult-like praise.
So we asked one of our favorite blacksmiths, Takayuki Shibata, to make his interpretation of this ubiquitous blade. The CKTG exclusive, Shibata Kashima R-2 Gyuto is the result of his quest. It is a hammer-forged, san-mai blade made with R-2 stainless steel. The inner core is clad with a soft stainless steel for easy care and added strength. The R-2 cutting edge will sharpen to a razor’s edge and due to its outstanding edge retention characteristics, will hold that edge for protracted periods on the cutting board. Shibata-san is an excellent knife sharpener so it will be a top performing knife right out of the box.
Kashima is the name of a famous Japanese naval ship that is beautiful, sleek, modern, and designed to slice through the oceans with grace. We think you'll have the same opinion of this wonderful knife.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 Pakkawood
Total Weight: 4.5 oz (128 g)
Blade Length: 212 mm
Overall Length: 352 mm
Spine Thickness at Heel: 2.0 mm
Blade Height at Heel: 45.5 mm
So we asked one of our favorite blacksmiths, Takayuki Shibata, to make his interpretation of this ubiquitous blade. The CKTG exclusive, Shibata Kashima R-2 Gyuto is the result of his quest. It is a hammer-forged, san-mai blade made with R-2 stainless steel. The inner core is clad with a soft stainless steel for easy care and added strength. The R-2 cutting edge will sharpen to a razor’s edge and due to its outstanding edge retention characteristics, will hold that edge for protracted periods on the cutting board. Shibata-san is an excellent knife sharpener so it will be a top performing knife right out of the box.
Kashima is the name of a famous Japanese naval ship that is beautiful, sleek, modern, and designed to slice through the oceans with grace. We think you'll have the same opinion of this wonderful knife.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) great knife, August 31, 2022Posted By: Matthew
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.
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 design, July 17, 2022Posted By: Mike Hansen
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.
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.
