The Shibata AS Gyuto 210mm has the profile of a scaled-down KS-style knife - slim, relatively short in blade height, with a geometry that favors push-cutting and precise slicing over aggressive rocking. Takayuki Shibata builds this in his shop in Fukuyama City, Hiroshima, using the same hammer-forged san-mai construction that defines his entire line, and the result is a chef knife that sits in the hand with a lightness that experienced knife users find immediately distinctive.
The core is Aogami Super steel, one of the most capable carbon alloys in Japanese knife production - hard enough to take and hold an exceptionally acute edge, responsive enough to sharpen with ease when the time comes. The softer stainless cladding covers the blade road and protects the reactive core, while the AS edge does the cutting work. At 210mm this format handles the full range of daily prep with the slim profile that makes Shibata knives feel faster through food than their weight alone would suggest. The fit and finish - including the handle and choil - reflect the high standard Shibata-san applies to every stage of production.
What Customers Are Saying: One buyer who rarely writes reviews felt strongly enough about this gyuto to make an exception. After months of heavy prep and regular sharpening sessions, it remains a joy to use and has earned permanent placement in the knife roll over more expensive purchases made since. Another buyer describes the out-of-the-box edge as the sharpest they had encountered - crazy sharp - and notes the AS steel gets spooky sharp on the stone and holds it through sustained use. Both reviewers agree the fit and finish are outstanding.
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 core is Aogami Super steel, one of the most capable carbon alloys in Japanese knife production - hard enough to take and hold an exceptionally acute edge, responsive enough to sharpen with ease when the time comes. The softer stainless cladding covers the blade road and protects the reactive core, while the AS edge does the cutting work. At 210mm this format handles the full range of daily prep with the slim profile that makes Shibata knives feel faster through food than their weight alone would suggest. The fit and finish - including the handle and choil - reflect the high standard Shibata-san applies to every stage of production.
What Customers Are Saying: One buyer who rarely writes reviews felt strongly enough about this gyuto to make an exception. After months of heavy prep and regular sharpening sessions, it remains a joy to use and has earned permanent placement in the knife roll over more expensive purchases made since. Another buyer describes the out-of-the-box edge as the sharpest they had encountered - crazy sharp - and notes the AS steel gets spooky sharp on the stone and holds it through sustained use. Both reviewers agree the fit and finish are outstanding.
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: 210 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Stunner of a knifePosted By: Z
33 people found this review helpful
I'm really happy with the purchase! The overall fit and finish was really good.
I gave it 4 stars on the finish due to an inch long rough patch of steel on the spine of the blade that needed some sanding, but other than that it was in stellar shape.
This is my first time buying an AS core steel blade, and so far I really like it!
33 people found this review helpful
I'm really happy with the purchase! The overall fit and finish was really good.
I gave it 4 stars on the finish due to an inch long rough patch of steel on the spine of the blade that needed some sanding, but other than that it was in stellar shape.
This is my first time buying an AS core steel blade, and so far I really like it!
Shocked to be the first reviewPosted By: Tom
31 people found this review helpful
I rarely write reviews for products (as cliche as it may sound), but this knife warrants one. fit and finish are excellent, the wood on the handle is beautifully treated, feels great.
But the blade is an even better story. OOTB it was crazy sharp, the best Ive seen. After putting the knife through a few months of heavy prep, and sharpening it quite regularly, I can say its both a joy to use and work on. This gyuto has earned its place in my knife roll, and Im sure you'll enjoy having it in yours.
31 people found this review helpful
I rarely write reviews for products (as cliche as it may sound), but this knife warrants one. fit and finish are excellent, the wood on the handle is beautifully treated, feels great.
But the blade is an even better story. OOTB it was crazy sharp, the best Ive seen. After putting the knife through a few months of heavy prep, and sharpening it quite regularly, I can say its both a joy to use and work on. This gyuto has earned its place in my knife roll, and Im sure you'll enjoy having it in yours.
