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Shibata  |  SKU: SBMS_V5_SA170

Shibamasa VG5 Santoku 170mm

$1,668.00 $1,955.00

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

Detailed Specifications
Line Shibamasa VG5
Profile Santoku
Bevel Type Double Bevel
Weight 98 g | 3.5 oz
Edge Length 173 mm | 6 13/16″
Heel Height 47 mm | 1 27/32″
Width @ Spine 1.4 mm | 1/16″
Width @ Mid 1.4 mm | 1/16″
Width @ 1cm from Tip 1.3 mm | 3/64″
Steel VG5 | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 58 - 59
Surface Finish Kasumi
Handle Western Pakka Wood with Bolster
Region Other
Best for
  • First-timers
  • Students
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    This little knife may be our next budget king, coming at a price that is lower than 100 AUD, the Shibamasa VG5 offers great cutting performance and decent steel for the price. It’s built simple, made practical and puts its focus on where it matters: the smooth cut you would want from a good knife.

    The construction of the knife is a pretty thin Sanmai stainless VG5 blade bolted to a western style pakka wood handle, the tang only extends partially into the handle and there are no bolsters at the front. This makes an incredibly lightweight knife to hold and won’t fatigue you over long cutting sessions. The overall appearance and feel of the knife is very similar to the commonly seen Kiwi Brand knife but it would offer quite much more than that.

    Under the Shibamasa Stamp it says “Gold Stainless Steel”, which refers to the VG5/V-Gold 5. The VG5 steel is not a common grade, but from its name you can guess that it is produced by Takefu Special Steel who also designed the famous VG10 and SG2. VG5 would be a lower end grade with less carbon content so you wouldn’t expect the same level of edge retention as the golden standard VG10. However, compared to the typical European steel with typically 0.5% of carbon, the VG5 will still hold up pretty well, its 59HRC rated hardness can also support thinner edges without rolling. 

    The highlight of the knife is the sharpening of these blades, it pairs the very thin blade(1.4mm at the spine) with a dialed-in convex grind. It’s incredible to see a budget knife fly through potatoes so effortlessly, but Shibamasa does deliver a cutting experience without much sticking and wedging in the cut. 

    I can only complain a little bit about the approach on the fit and finish, as the “bevel” of the knife is just a selected area that is sandblasted. Looking closely on the “core steel”, you can spot the actual cladding line of the knife, which is a bit uneven on each side. But with the irresistible price and the performance it delivers, I can say it is barely a problem. These knives are so affordable and low maintenance I would recommend it to any beginner without much hesitation. It could even be a backup knife for professionals, but you might seriously question your purchase decisions on the expensive knives after feeling this budget line.

    Pros Cons
  • Budget friendly
  • Thin behind the edge
  • Ideal for the household
    		•
  • Need some work on the blade
  • Non-premium steel
    		•

    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.

    Shibamasa

    • Profile: Santoku

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

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    • Steel: VG5

      VG5 steel is a high-grade stainless cutlery steel known for its superior mechanical properties, including high flexural strength, yield point, elongation, reduction of area, and impact strength. Its refined, low-impurity composition results in enhanced grindability and ease of hot forging. VG5 distinguishes itself with elevated levels of chromium (Cr) and carbon (C), surpassing common stainless steel grades in these aspects. This composition helps suppress eutectic carbide crystallization, maximizing hardness through well-balanced elemental ratios and a uniform structure of refined carbides. The steel undergoes a meticulous refinement process during manufacturing to minimize impurities and achieve an optimal grain structure, further improved by strategic heat treatments. VG5's higher carbon and molybdenum (Mo) content, compared to VG2, along with the addition of vanadium (V), results in finer carbides. This blend ensures an excellent balance of hardness, abrasion resistance, and corrosion resistance, making VG5 particularly popular for consumer kitchen tools.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 58- 59

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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: Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

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    • Handle Specs

      Profile: Western with bolster

      Material:

      • Pakka Wood

      Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.

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