Shibata Knives (柴田)

Shibata knives are handcrafted in Fukuyama, Hiroshima — a quiet town in Japan where tradition meets obsession. Here, blades aren’t just tools. They are an extension of the craftsman. A reflection of patience, precision, and pursuit of perfection.

Forged by Takayuki Shibata

Every Shibata knife is the vision of Takayuki Shibata — a sharpener turned blacksmith, known for pushing the limits of steel. After years of apprenticing under master sharpeners, Shibata-san launched his own line, Koutetsu, with one idea: make a knife that cuts like nothing else. Inspired by the sleek curves of Japanese warships, the Koutetsu line features blades that are impossibly thin, startlingly sharp, and surgically precise.

Crafted for Precision

These knives aren’t mass produced. They’re laser-ground, hand-sharpened, and polished down to the spine. Using R2/SG2 powdered steel, each blade is hardened to 63 HRC for long-lasting performance — yet finished soft enough for controlled flexibility. The asymmetric bevel is Shibata’s signature: one side honed to 800 grit, the other to a mirror 8000. The edge? It glides. It whispers.

Designed for the Hand

The handle is as thoughtful as the blade. Octagonal rosewood or magnolia, paired with a buffalo horn ferrule — shaped for a perfect pinch grip. Balanced. Lightweight. Responsive. Everything you feel in a Shibata knife is deliberate.

Why Chefs Choose Shibata

Shibata knives are prized for their agility, edge retention, and breathtaking precision. From gyuto to petty, each blade is tuned for a different touch — slicing sashimi, brunoising herbs, carving meat with intention.

“This knife is excellent for dicing and brunoise. No effort is needed for the initial vertical cuts. After 10+ hours of prep, it’s still push-cutting newspaper.”
— chris200071, professional user on r/chefknives

“Super thin behind the edge, just sails through everything. Honestly the best grind of any knife I’ve used so far.”
— hugeluge, experienced reviewer in the chefknives community