Aogami Super is the steel that serious knife collectors reach for when they want the highest edge retention carbon can offer. At 63-64 HRC in Shibata-san hands, it holds an edge through sustained prep sessions and sharpens with a responsiveness that rewards good technique. Takayuki Shibata builds the AS Santoku in Fukuyama City using san-mai construction - an Aogami Super core laminated between layers of softer stainless steel using the hammer-forging technique that defines his production. The result is a blade that is remarkably thin, sharp, and precise for the format.
The santoku (three virtues) covers meat, fish, and vegetables with equal capability, and at 165mm this one is well-suited to home and professional close-quarters work alike. The softer stainless outer jigane (cladding) protects the reactive AS core across the blade road while leaving the edge free to perform. A visible wave appears at the boundary where the two metals meet - a hallmark of the san-mai construction that Shibata-san customers consistently note as a distinctive aesthetic detail. The smooth cladding finish and clean handle make this one of the more refined-looking knives in the AS line.
What Customers Are Saying: This santoku earns praise from first-time Japanese knife buyers and seasoned collectors alike. A buyer making the jump from a European chef knife describes it as immediately superior in every category - looks, feel, food release, and sharpness. A collector on his third Shibata Kotetsu knife notes the santoku has remained exceptionally sharp through regular use with only stropping between sessions. The visible wave where the core meets the cladding gets called out specifically as a detail that gives the knife character beyond its cutting performance.
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.
The santoku (three virtues) covers meat, fish, and vegetables with equal capability, and at 165mm this one is well-suited to home and professional close-quarters work alike. The softer stainless outer jigane (cladding) protects the reactive AS core across the blade road while leaving the edge free to perform. A visible wave appears at the boundary where the two metals meet - a hallmark of the san-mai construction that Shibata-san customers consistently note as a distinctive aesthetic detail. The smooth cladding finish and clean handle make this one of the more refined-looking knives in the AS line.
What Customers Are Saying: This santoku earns praise from first-time Japanese knife buyers and seasoned collectors alike. A buyer making the jump from a European chef knife describes it as immediately superior in every category - looks, feel, food release, and sharpness. A collector on his third Shibata Kotetsu knife notes the santoku has remained exceptionally sharp through regular use with only stropping between sessions. The visible wave where the core meets the cladding gets called out specifically as a detail that gives the knife character beyond its cutting performance.
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: 165 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Incredible knife!Posted By: Steven
14 people found this review helpful
This is my first Japanese chef's knife. Before, I had only used a Henckels 8 inch chef knife. This knife absolutely blows that one out of the water. It looks incredible, flies through food, feels great in the hand and it's a breeze to sharpen. I am incredibly satisfied with this knife.
14 people found this review helpful
This is my first Japanese chef's knife. Before, I had only used a Henckels 8 inch chef knife. This knife absolutely blows that one out of the water. It looks incredible, flies through food, feels great in the hand and it's a breeze to sharpen. I am incredibly satisfied with this knife.
Shibata Kotetsu AS SantokuPosted By: Tom Doughten - verified customer
18 people found this review helpful
This is my third Shibata Kotetsu knife in my collection and this Santoku is the perfect knife to round out my collection. It is still extremely sharp after many uses with only an occasional stropping. It has a beautiful wave at the bottom of the blade where the metals join giving it a nice visual look. As usual my order was processed and shipped quickly by CKTG including the finish sharpening service. What more could I say, great products and great service!!
18 people found this review helpful
This is my third Shibata Kotetsu knife in my collection and this Santoku is the perfect knife to round out my collection. It is still extremely sharp after many uses with only an occasional stropping. It has a beautiful wave at the bottom of the blade where the metals join giving it a nice visual look. As usual my order was processed and shipped quickly by CKTG including the finish sharpening service. What more could I say, great products and great service!!
