Koutetsu Knives by Takayuki Shibata
Discover the esteemed Koutetsu Knives collection by the renowned sharpener, Takayuki Shibata, a series that has captivated chefs and knife enthusiasts around the globe. Renowned for setting the benchmark for "laser" knives, the Koutetsu series showcases an ultra-thin blade that masterfully blends the stainless properties and edge retention of SG2 steel. Shibata-san's meticulous craftsmanship is evident in the blade's geometry, carefully sharpened to achieve unparalleled thinness without compromising on strength.
In his pursuit of the ideal knife, Shibata-san shares, "In my kitchen, I was using a gyuto knife. It was beautiful, but a little too curved for my liking. It didn’t make enough contact with the food. So I switched to a straight-edged nakiri, better for chopping vegetables. But when cutting meat, I wanted to go back to my gyuto. I thought, somebody should make a new type of knife, one that falls between a gyuto and a nakiri. And then, as a knife maker, I thought I should make it. So I did."
His innovation led to the creation of a knife with a slightly curved edge to reduce friction and a sharp point for scoring vegetables, squid, or chicken. The spine of the knife boasts a high mirror-polish for enhanced control, comfort, and safety, while the rough finish on the sides minimizes friction with food, aiding in smoother cuts especially for ingredients with high water content.
Shibata-san has also thoughtfully carved out a spot for your fingers, ensuring a comfortable pinch grip, and added extra height to the blade, culminating in what many believe to be the perfect blade for a multitude of tasks.
The Koutetsu Knives collection stands as a testament to Shibata-san's commitment to excellence, offering a tool that not only meets but exceeds the demands of culinary professionals and enthusiasts alike. If you're fortunate enough to find them in stock, securing a Koutetsu knife is a decision you won't regret, for it's not just a knife, but a piece of artistry that enhances the joy of cooking.