Takayuki Shibata works out of his shop in Fukuyama City, a suburb of Hiroshima, and has become one of the most talked-about blacksmiths in the Japanese knife world for knives that combine laser-thin geometry, hammer forging, and outstanding out-of-the-box sharpness. His reputation is built on a simple premise: every blade should perform above what the price and format suggest is possible. The AS Petty 135mm is a precise expression of that philosophy.
At 135mm this petty sits at the versatile mid-length of the format - long enough for board work on proteins and produce, short enough to use in hand for peeling, trimming, and detail tasks. The Aogami Super core is covered with a softer stainless cladding that protects the blade road while the AS edge does the cutting. AS steel is the highest-hardness carbon alloy in common kitchen knife production, and in Shibata-san hands it is ground to a geometry that cuts with a lightness that belies the knife weight. The fit and finish on this petty reflect the care the maker puts into every stage of production - spine, choil, and handle all finished to a standard that reads as premium.
What Customers Are Saying: Customers describe this petty as the kind of knife that changes daily habits - one buyer notes his family started eating more vegetables simply because the knife makes prep so effortless. The size gets consistent praise as a versatile sweet spot, and the edge retention earns specific callouts from experienced knife users who note it stays sharp through regular use with only occasional stropping needed. The quality reads as well above the price.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Strop regularly and sharpen on quality water stones to maintain the exceptional edge geometry Shibata-san builds into each blade. Free shipping over $100.
At 135mm this petty sits at the versatile mid-length of the format - long enough for board work on proteins and produce, short enough to use in hand for peeling, trimming, and detail tasks. The Aogami Super core is covered with a softer stainless cladding that protects the blade road while the AS edge does the cutting. AS steel is the highest-hardness carbon alloy in common kitchen knife production, and in Shibata-san hands it is ground to a geometry that cuts with a lightness that belies the knife weight. The fit and finish on this petty reflect the care the maker puts into every stage of production - spine, choil, and handle all finished to a standard that reads as premium.
What Customers Are Saying: Customers describe this petty as the kind of knife that changes daily habits - one buyer notes his family started eating more vegetables simply because the knife makes prep so effortless. The size gets consistent praise as a versatile sweet spot, and the edge retention earns specific callouts from experienced knife users who note it stays sharp through regular use with only occasional stropping needed. The quality reads as well above the price.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Strop regularly and sharpen on quality water stones to maintain the exceptional edge geometry Shibata-san builds into each blade. Free shipping over $100.
- Blacksmith: Takayuki Shibata
- Location: Fukuyama City, Hiroshima, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super Carbon
- Cladding: Stainless
- Edge Grind: Even (50/50)
- Blade Length: 135 mm
2 review(s) 
