Shibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - RosewoodShibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - RosewoodShibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - RosewoodShibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - RosewoodShibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - RosewoodShibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - RosewoodShibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - RosewoodShibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - Rosewood
Shibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - Rosewood
Shibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - Rosewood
Shibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - Rosewood
Shibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - Rosewood
Shibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - Rosewood
Shibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - Rosewood
Shibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - Rosewood
Shibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - Rosewood
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Shibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - Rosewood

$369.00 AUD
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Shibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - Rosewood
$369.00 AUD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
SG2 Core, Stainless Clad
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Kiritsuke
Blade Material
SG2 Core, Stainless Clad
Handle Material
Octagon Rosewood/Pakka
Bevel
Double
Edge Length
215mm
Overall Length
355mm
Spine Thickness Heel/Mid
1.8mm @ Mid
Blade Height @ Heel
47mm
gWeight
145g

An In Depth Look

Blade Type
Blade Type

The Kiritsuke knife, a symbol of expertise in Japanese cuisine, is traditionally used by executive chefs. This multi-purpose knife combines features of a slicer and a vegetable knife, with its angled tip and long blade. It excels in precise slicing, chopping, and julienning, making it a prestigious and versatile tool.

Steel Type
Steel Type Read

Japanese SG2, also known as R2 steel, is a high-end, powdered metallurgy stainless steel and one of the finest knife-making steels available in Japan. It is a favourite of many for its exceptional hardness and edge retention. Its fine, uniform grain structure enables razor-sharp edges, all the while holding an edge for much longer than Carbon steel knives, without needing to be concerned about rust appearing.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Fukuyama·Sharpener

Takayuki Shibata

Fukuyama, Hiroshima
Takayuki Shibata

Established in 2009, operating continuously from Fukuyama.

Coordinates
34.5°N · 133.4°E
Signature
Laser style blades (Koutetsu line)
Steels
SG2R2
Originally known for selling knives, Takayuki Shibata has since evolved into one of Japan’s most respected independent knife makers, with his work now reaching chefs and collectors in over 20 countries. His journey, from passionate cook and craftsman to full-scale designer, has also led him to develop a wider range of kitchen tools, including high-performance frying pans and aprons, all designed with the same focus on function and durability.

Shibata-san’s philosophy is simple: “Art over Beauty.” Each knife is designed with purpose, built to perform flawlessly in the kitchen, and crafted to meet the daily demands of both professional chefs and home cooks. Clean, precise, and uncompromising, his blades reflect a deep respect for utility over ornamentation, and the belief that true beauty lies in performance.
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