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Home > Shop by Steel > R-2 Steel > Shibata Knives > Shibata Aogami Super > Shibata Kotetsu AS Gyuto 240mm
Shibata Kotetsu AS Gyuto 240mm
Shibata Kotetsu AS Gyuto 240mm Shibata Kotetsu AS Gyuto 240mmShibata Kotetsu AS Gyuto 240mmShibata Kotetsu AS Gyuto 240mm
Shibata Kotetsu AS Gyuto 240mm Shibata Kotetsu AS Gyuto 240mmShibata Kotetsu AS Gyuto 240mmShibata Kotetsu AS Gyuto 240mm

Shibata Kotetsu AS Gyuto 240mm

Item #: SKAS-G240

Average Customer Rating:
(5 out of 5 based on 3 reviews)

Read Reviews | Write a Review
Our Price: $270.00
Takayuki Shibata is a young blacksmith working from his small blacksmith shop in Fukuyama City, Hiroshima, Japan. It is here that he developed his very unique line of Kotetsu (Iron Clad) knives. The name was given to the first ironclad battle ship in the Japanese Navy. The ships revolutionary pointed bow allowed it to carve through water with consummate ease and efficiency.

We asked this young smith 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 normal 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 made from with a black pakka wood ferrule.

  • 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

  • Customer Reviews

    Product Reviews

    5  Amazing laser, April 21, 2019
    Posted 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 its 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

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    5  Another outstanding laser from Takayuki Shibata, September 9, 2018
    Posted 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.

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    5  Great Purchase!, December 9, 2017
    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!

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