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Iron Clad  |  SKU: SHIB-SGKT-BU180

Shibata Koutetsu SG2 K-tip Bunka 180mm

$369.95

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

Detailed Specifications
Line Koutetsu
Profile Bunka
Bevel Type Double Bevel
Weight 136 g | 4.8 oz
Edge Length 183 mm | 7 13/64″
Heel Height 52 mm | 2 3/64″
Width @ Spine 1.8 mm | 5/64″
Width @ Mid 1.8 mm | 5/64″
Width @ 1cm from Tip 1.0 mm | 3/64″
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
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    • 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
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  • Relatively hard to sharpen
  • High budget
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. 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: Bunka

      A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to its sharp edge and comfortable handling. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.

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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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