Shibata Koutetsu Nakiri Aogami Super Migaki 165mm (6.5")
Hand-forged in collaboration with skilled blacksmiths at Takefu Knife Village, and finished by Shibata-san himself, this Japanese Nakiri knife combines a super thin grind with incredible sharpness right out of the box. The flat edge and tall profile make it a vegetable-cutting powerhouse, while the angled tip—a nod to Bunka and Kiritsuke knives—adds style and gives the knife its name: Koutetsu, after Japan’s first ironclad warship with a similarly slanted bow.
Thin, light, and razor-sharp, Shibata Koutetsu knives are prized for their impressive sharpness and edge retention—thanks to Takayuki Shibata’s renowned sharpening skills. Produced in very limited numbers, they’ve become sought-after collector’s items in recent years, celebrated for their performance, aesthetics, and value. Order your Shibata Koutetsu Nakiri today to experience precision cutting like never before.
BLADE SHAPE:
At 165mm (6.5"), this Nakiri is purpose-built for slicing and dicing vegetables with precision. Its flat edge profile is ideal for push-cutting and chopping through herbs, greens, or dense root vegetables. The blade is exceptionally thin behind the edge, meaning it glides effortlessly through food with minimal resistance.
STEEL:
Crafted from Aogami Super steel and finished with a satin migaki polish, the core offers outstanding edge retention and easy sharpening. Aogami Super is a premium carbon steel enriched with chromium (~0.30%) and tungsten (~2.00%) for better durability, finer grain structure, and added corrosion resistance compared to standard carbon steels—though it will still develop a natural patina over time. This knife was heat-treated to the hardness of around 63 HRC.
LAMINATION:
The core layer is sandwiched between layers of softer, stainless steel in a technique called san-mai, used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping.
GEOMETRY:
The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.
BLADE FINISH:
The spine of the knife has a high mirror polish (also called migaki finish—see article Blade Construction: Blade Finish for more), maximizing friction between your fingers and the blade for better control, comfort, and safety. The sides, in contrast, have a rough finish to minimize friction between the food and the blade—especially helpful with ingredients high in water content. The rough texture breaks up surface tension, allowing the blade to glide through more easily.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of rosewood, complemented by a pakka wood ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.
MAKER:
Takayuki Shibata has evolved from a knife seller to one of Japan's most respected independent knife makers, renowned for his sharpening skills and functional designs. His philosophy, "Art over Beauty," emphasizes utility and performance, leading his work to be prized by chefs and collectors worldwide.
Original: $327.99
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Shibata Koutetsu Nakiri Aogami Super Migaki 165mm (6.5")
Hand-forged in collaboration with skilled blacksmiths at Takefu Knife Village, and finished by Shibata-san himself, this Japanese Nakiri knife combines a super thin grind with incredible sharpness right out of the box. The flat edge and tall profile make it a vegetable-cutting powerhouse, while the angled tip—a nod to Bunka and Kiritsuke knives—adds style and gives the knife its name: Koutetsu, after Japan’s first ironclad warship with a similarly slanted bow.
Thin, light, and razor-sharp, Shibata Koutetsu knives are prized for their impressive sharpness and edge retention—thanks to Takayuki Shibata’s renowned sharpening skills. Produced in very limited numbers, they’ve become sought-after collector’s items in recent years, celebrated for their performance, aesthetics, and value. Order your Shibata Koutetsu Nakiri today to experience precision cutting like never before.
BLADE SHAPE:
At 165mm (6.5"), this Nakiri is purpose-built for slicing and dicing vegetables with precision. Its flat edge profile is ideal for push-cutting and chopping through herbs, greens, or dense root vegetables. The blade is exceptionally thin behind the edge, meaning it glides effortlessly through food with minimal resistance.
STEEL:
Crafted from Aogami Super steel and finished with a satin migaki polish, the core offers outstanding edge retention and easy sharpening. Aogami Super is a premium carbon steel enriched with chromium (~0.30%) and tungsten (~2.00%) for better durability, finer grain structure, and added corrosion resistance compared to standard carbon steels—though it will still develop a natural patina over time. This knife was heat-treated to the hardness of around 63 HRC.
LAMINATION:
The core layer is sandwiched between layers of softer, stainless steel in a technique called san-mai, used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping.
GEOMETRY:
The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.
BLADE FINISH:
The spine of the knife has a high mirror polish (also called migaki finish—see article Blade Construction: Blade Finish for more), maximizing friction between your fingers and the blade for better control, comfort, and safety. The sides, in contrast, have a rough finish to minimize friction between the food and the blade—especially helpful with ingredients high in water content. The rough texture breaks up surface tension, allowing the blade to glide through more easily.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of rosewood, complemented by a pakka wood ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.
MAKER:
Takayuki Shibata has evolved from a knife seller to one of Japan's most respected independent knife makers, renowned for his sharpening skills and functional designs. His philosophy, "Art over Beauty," emphasizes utility and performance, leading his work to be prized by chefs and collectors worldwide.
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Description
Hand-forged in collaboration with skilled blacksmiths at Takefu Knife Village, and finished by Shibata-san himself, this Japanese Nakiri knife combines a super thin grind with incredible sharpness right out of the box. The flat edge and tall profile make it a vegetable-cutting powerhouse, while the angled tip—a nod to Bunka and Kiritsuke knives—adds style and gives the knife its name: Koutetsu, after Japan’s first ironclad warship with a similarly slanted bow.
Thin, light, and razor-sharp, Shibata Koutetsu knives are prized for their impressive sharpness and edge retention—thanks to Takayuki Shibata’s renowned sharpening skills. Produced in very limited numbers, they’ve become sought-after collector’s items in recent years, celebrated for their performance, aesthetics, and value. Order your Shibata Koutetsu Nakiri today to experience precision cutting like never before.
BLADE SHAPE:
At 165mm (6.5"), this Nakiri is purpose-built for slicing and dicing vegetables with precision. Its flat edge profile is ideal for push-cutting and chopping through herbs, greens, or dense root vegetables. The blade is exceptionally thin behind the edge, meaning it glides effortlessly through food with minimal resistance.
STEEL:
Crafted from Aogami Super steel and finished with a satin migaki polish, the core offers outstanding edge retention and easy sharpening. Aogami Super is a premium carbon steel enriched with chromium (~0.30%) and tungsten (~2.00%) for better durability, finer grain structure, and added corrosion resistance compared to standard carbon steels—though it will still develop a natural patina over time. This knife was heat-treated to the hardness of around 63 HRC.
LAMINATION:
The core layer is sandwiched between layers of softer, stainless steel in a technique called san-mai, used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping.
GEOMETRY:
The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.
BLADE FINISH:
The spine of the knife has a high mirror polish (also called migaki finish—see article Blade Construction: Blade Finish for more), maximizing friction between your fingers and the blade for better control, comfort, and safety. The sides, in contrast, have a rough finish to minimize friction between the food and the blade—especially helpful with ingredients high in water content. The rough texture breaks up surface tension, allowing the blade to glide through more easily.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of rosewood, complemented by a pakka wood ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.
MAKER:
Takayuki Shibata has evolved from a knife seller to one of Japan's most respected independent knife makers, renowned for his sharpening skills and functional designs. His philosophy, "Art over Beauty," emphasizes utility and performance, leading his work to be prized by chefs and collectors worldwide.
