At 240mm, the Shibata Koutetsu reaches its full professional length - the format that handles whole proteins, large fish, and long uninterrupted slicing strokes that shorter knives cannot accomplish in a single pass. Takayuki Shibata builds this in Fukuyama City, Hiroshima, with the same laser-thin hammer-forged construction that defines the Koutetsu line, and the combination of length and geometry makes this one of the most capable all-purpose chef knives in the CKTG catalog.
The blade is built on an R2 (SG2) powdered stainless core at 62-63 HRC - one of the most wear-resistant alloys used in Japanese knife production, capable of holding an acute edge through sustained heavy prep while remaining genuinely stainless in daily use. R2 is manufactured by Kobelco Steel and is the same alloy sold under the SG2 name by Takefu Specialty Steels - a steel that serious knife users seek out specifically for its combination of edge retention and corrosion resistance. The reverse tanto tip, inspired by the bow of the Koutetsu ironclad warship, adds point work capability to a profile designed from the ground up for push-cutting efficiency. At this length and grind, the knife represents a significant step up from European chef knives in both cutting feel and edge retention.
What Customers Are Saying: Buyers consistently describe this as a revelation - razor sharp out of the box, with a thin, elegant feel that makes heavier Western knives feel immediately dated. The weight balance draws specific praise as well-judged for a 240mm blade. "True craftsmanship" appears more than once in the review set, and the overall consensus is that the Koutetsu Gyuto 240mm delivers a cutting experience that its price does not prepare the buyer for.
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 a consistent angle and light pressure at the stone to maintain the acute edge geometry.Blacksmith: Takayuki Shibata
Location: Fukuyama City, Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R2/SG2 Powdered Stainless
HRC: 62-63
Cladding: Stainless
Edge Grind: Even (50/50)
Handle: Octagonal Rosewood
Ferrule: Black Pakka Wood
Weight: 5.6 oz (160 g)
Blade Length: 244 mm
Total Length: 399 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
The blade is built on an R2 (SG2) powdered stainless core at 62-63 HRC - one of the most wear-resistant alloys used in Japanese knife production, capable of holding an acute edge through sustained heavy prep while remaining genuinely stainless in daily use. R2 is manufactured by Kobelco Steel and is the same alloy sold under the SG2 name by Takefu Specialty Steels - a steel that serious knife users seek out specifically for its combination of edge retention and corrosion resistance. The reverse tanto tip, inspired by the bow of the Koutetsu ironclad warship, adds point work capability to a profile designed from the ground up for push-cutting efficiency. At this length and grind, the knife represents a significant step up from European chef knives in both cutting feel and edge retention.
What Customers Are Saying: Buyers consistently describe this as a revelation - razor sharp out of the box, with a thin, elegant feel that makes heavier Western knives feel immediately dated. The weight balance draws specific praise as well-judged for a 240mm blade. "True craftsmanship" appears more than once in the review set, and the overall consensus is that the Koutetsu Gyuto 240mm delivers a cutting experience that its price does not prepare the buyer for.
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 a consistent angle and light pressure at the stone to maintain the acute edge geometry.
