The Kashima is a CKTG exclusive - Mark commissioned Takayuki Shibata to build his interpretation of the classic French Sabatier chef knife profile, and the result is one of the most anticipated knives the store has released. Shibata-san brought the same R2 powdered stainless construction and laser-thin geometry that defines the Koutetsu line to a shape with a longer, more gently curved edge, a more traditional tip, and the flowing silhouette that has made the Sabatier profile one of the most admired in Western knife history. The Kashima is not a rebrand - it is a genuine reimagining in the hands of a master.
The blade runs R2 (SG2) powdered stainless at 62-63 HRC - exceptional edge retention, stainless behavior, and the ability to be thinned and sharpened to an acuteness that French production knives cannot approach. Shibata-san has applied his characteristic laser grind to the Sabatier silhouette, producing a blade that glides through food with less resistance than the profile would suggest. The spine and choil are polished to a level of comfort that is not common at this price - a detail that experienced knife users notice immediately and appreciate over long prep sessions. The 210mm format is well-suited to both home and professional use.
What Customers Are Saying: One buyer who owned a previous Shibata but wanted a different profile describes the Kashima as delivering the same excellent fit and finish, performance, and steel in exactly the shape he was looking for - and is clear that this is not a generic house rebrand but a truly spectacular product. An experienced knife user specifically compares it to the original Sabatier and notes that Shibata-san has transformed the concept: R2 steel at 62-63 HRC, thinned to a geometry the original cannot reach, with an out-of-the-box edge that holds for a long time and sharpens easily when needed. The polished spine and choil earn a specific mention as a mark of the craft.
Care Instructions: R2/SG2 powdered stainless is highly stain resistant but hard and chip-prone at high HRC. Hand wash and dry after use - avoid the dishwasher. Use wood or rubber cutting boards only - avoid bones, frozen foods, and hard materials. Strop regularly between sharpenings and use consistent angle and light pressure at the stone to maintain the acute edge geometry. Free shipping over $100.
The blade runs R2 (SG2) powdered stainless at 62-63 HRC - exceptional edge retention, stainless behavior, and the ability to be thinned and sharpened to an acuteness that French production knives cannot approach. Shibata-san has applied his characteristic laser grind to the Sabatier silhouette, producing a blade that glides through food with less resistance than the profile would suggest. The spine and choil are polished to a level of comfort that is not common at this price - a detail that experienced knife users notice immediately and appreciate over long prep sessions. The 210mm format is well-suited to both home and professional use.
What Customers Are Saying: One buyer who owned a previous Shibata but wanted a different profile describes the Kashima as delivering the same excellent fit and finish, performance, and steel in exactly the shape he was looking for - and is clear that this is not a generic house rebrand but a truly spectacular product. An experienced knife user specifically compares it to the original Sabatier and notes that Shibata-san has transformed the concept: R2 steel at 62-63 HRC, thinned to a geometry the original cannot reach, with an out-of-the-box edge that holds for a long time and sharpens easily when needed. The polished spine and choil earn a specific mention as a mark of the craft.
Care Instructions: R2/SG2 powdered stainless is highly stain resistant but hard and chip-prone at high HRC. Hand wash and dry after use - avoid the dishwasher. Use wood or rubber cutting boards only - avoid bones, frozen foods, and hard materials. Strop regularly between sharpenings and use consistent angle and light pressure at the stone to maintain the acute edge geometry. Free shipping over $100.
- Blacksmith: Takayuki Shibata
- Location: Fukuyama City, Hiroshima, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: R2/SG2 Powdered Stainless
- HRC: 62-63
- Cladding: Stainless
- Finish: Laser Thin
- Edge Grind: Even (50/50)
- Blade Length: 210 mm
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.
