Koutetsu Gyuto 210 mm — SG2

Shibata Takayuki × Ikeda Takumi

The Koutetsu series brings together two disciplines of Japanese craft: forging by Ikeda Takumi in Echizen and finishing by Shibata Takayuki in Hiroshima. Each knife is made with the same purpose — to cut cleanly, feel light, and retain its edge through long service.

The series

Koutetsu means “ironclad,” taken from Japan’s first armoured warship. The name reflects strength and discipline rather than ornament. The profile is slim, the tip precise, the geometry quietly efficient. It is a modern interpretation of traditional Japanese sharpness.

Blade and construction

The blade uses an SG2 powdered-steel core with stainless san-mai cladding. SG2 provides fine grain and wear resistance for extended edge life, while the cladding simplifies maintenance in daily kitchen use. Its thin grind reduces resistance through dense vegetables and proteins, giving that distinct Koutetsu “laser” feel without sacrificing control.

Finish and edge

Edges are set to Shibata’s own standard — keen, even, and balanced along the entire length. His finishing creates a clean, confident bite straight out of the box, and responds beautifully to fine stone touch-ups.

On the board

At 210 mm the gyuto sits at the centre of a chef’s kit. Long enough for push-cuts and slicing, yet agile for detail work. The slim spine and thinness behind the edge allow the blade to move silently through ingredients — a precise, controlled tool for daily service.

Care

Rinse and dry after use. Avoid twisting through hard product or bone. Use flat, hard stones for maintenance; SG2 takes a refined, crisp edge and holds it well with steady technique.