The Kashima 240mm takes the CKTG exclusive Sabatier-inspired profile that Takayuki Shibata developed for Mark and extends it to professional length. Where the 210mm is nimble and versatile for home and close-quarters professional use, the 240mm is built for cooks who want the full slicing capability of the Sabatier silhouette - longer uninterrupted strokes through large proteins, more length through whole fish, and a handle-to-blade balance that shifts meaningfully when you move up 30mm in a laser-thin blade.
Shibata-san builds this in Fukuyama City, Hiroshima, with R2 (SG2) powdered stainless at 62-63 HRC and the same laser-thin hammer-forged construction that defines everything he makes. The gently curved Sabatier edge profile is particularly effective at this length - designed from the ground up for smooth, flowing cuts through food, with a profile that adds capability beyond the flat-profile Koutetsu design. The handle is longer than expected at 240mm, which contributes to a balance point that reviewers note makes the knife feel very good in the hand despite the length. The polished spine and choil are finished to the same standard as the 210mm.
What Customers Are Saying: One buyer who expected a fragile feel from a Shibata at 240mm was immediately corrected - the size of the blade and longer-than-expected handle give the knife a confident feel, and the tip quality is described as amazing. The thinness is present and appreciated, but the knife does not feel delicate in the hand at this length. The Kashima earns praise as a knife that challenges assumptions about what a laser-thin blade can handle at full professional length.
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.
Shibata-san builds this in Fukuyama City, Hiroshima, with R2 (SG2) powdered stainless at 62-63 HRC and the same laser-thin hammer-forged construction that defines everything he makes. The gently curved Sabatier edge profile is particularly effective at this length - designed from the ground up for smooth, flowing cuts through food, with a profile that adds capability beyond the flat-profile Koutetsu design. The handle is longer than expected at 240mm, which contributes to a balance point that reviewers note makes the knife feel very good in the hand despite the length. The polished spine and choil are finished to the same standard as the 210mm.
What Customers Are Saying: One buyer who expected a fragile feel from a Shibata at 240mm was immediately corrected - the size of the blade and longer-than-expected handle give the knife a confident feel, and the tip quality is described as amazing. The thinness is present and appreciated, but the knife does not feel delicate in the hand at this length. The Kashima earns praise as a knife that challenges assumptions about what a laser-thin blade can handle at full professional length.
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: 240 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Shibata Kashima 240, June 22, 2025Posted By: Eric
20 people found this review helpful
After the purchase of a Shibata petty a few years ago, I was under the impression that the Shibata gyutos would feel overly fragile. I was very wrong. While the knife is quite thin (and has an amazing tip), the size of the blade and longer-than-expected handle gives the knife a very good feel in the hand.
20 people found this review helpful
After the purchase of a Shibata petty a few years ago, I was under the impression that the Shibata gyutos would feel overly fragile. I was very wrong. While the knife is quite thin (and has an amazing tip), the size of the blade and longer-than-expected handle gives the knife a very good feel in the hand.
