Iron Clad | SKU: SHIB-SGKT-KGY195

Shibata Koutetsu SG2 Battship K-tip Gyuto 195mm

Name: Shibata Koutetsu SG2 Battship K-tip Gyuto 195mm
Brand: Iron Clad
SKU: SHIB-SGKT-KGY195
Price: 379.95 AUD
Availability: OutOfStock

$379.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	Koutetsu
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	126 g 4.44 oz
Edge Length	202 mm .7.95 inch
Heel Height	48 mm .1.89 inch
Width @ Spine	1.9 mm 0.07 inch
Width @ Mid	1.9 mm 0.07 inch
Width @ 1cm from Tip	0.7 mm 0.03 inch
Steel	SG2 / R2 \| Powdered Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 64
Surface Finish	Migaki
Handle	Octagonal Rosewood Handle
Region	Fukuyama
Best for	Pro chefs Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Master Shibata Takayuki’s Koutetsu line embodies his motto: "Art Over Beauty." These ultra-thin lasers glide effortlessly through food, resisting stickage with their hazy, textured finish. Every blade is hand-ground and sharpened by Shibata himself—ensuring insane sharpness and flawless geometry.

Forged in Takefu with a Bunka-style angled tip, the design pays homage to Japan’s historic Koutetsu warship—built for speed and power. Yet these knives are featherlight and agile, with a comfortably rounded spine and choil for marathon prep sessions.

Shibata’s obsession with performance shines: no-nonsense sharpness, food-release texture, and hand-signed precision. This isn’t just a knife—it’s a cutting masterpiece.

For those who prioritize performance over polish, the Koutetsu delivers: razor-sharp, comfortable, and engineered to excel.

Pros	Cons
Excellent performance Thin behind the edge Great OOTB Exceptional profile	Relatively hard to sharpen High budget

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Iron Clad

The Shibata Koutetsu isn't just a knife - it's a precision instrument forged from battleship-inspired design. Modeled after Japanese warships, its distinctive k-tip profile and rounded heel deliver exceptional maneuverability. Crafted from ultra-premium R2 steel hardened to 63 HRC, this blade offers legendary edge retention and scary sharpness that lasts.

Master bladesmith Takayuki Shibata - now renowned worldwide for his functional artistry - designed this line for serious performance. The satin-finished blade face minimizes food sticking, while fully rounded spine and heel ensure comfort during extended use. Paired with an elegant rosewood octagonal handle, each Koutetsu knife embodies Shibata-san's "Art over Beauty" philosophy - where flawless function creates true elegance. These are knives designed not just to impress, but to become indispensable kitchen companions.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: SG2 / R2
SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 62- 64
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Construction: Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.
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Finish: Migaki

"Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.
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Handle Specs
Profile: Octagonal WA
Material:
- Rosewood
An octagonal rosewood handle with a black ferrule is a classic choice for traditional Japanese kitchen knives, combining elegance, comfort, and durability.
The octagonal shape offers a secure, ergonomic grip suitable for both right- and left-handed users, allowing precise control during delicate cuts.
Rosewood, prized for its rich reddish-brown hue and fine grain, adds warmth and a refined aesthetic to the knife, while also resisting wear and moisture over time. The black ferrule, typically made from buffalo horn or durable synthetic materials, reinforces the junction between blade and handle, providing structural stability and a smooth transition for the fingers.
This combination of natural wood and contrasting dark ferrule not only enhances visual appeal but also reflects the craftsmanship and tradition behind Japanese knife-making. Lightweight yet sturdy, the design ensures extended comfort for professional and home chefs alike, making it a functional and timeless handle style.

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