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Iron Clad  |  SKU: SHIB-SGKT-BNA175-EB

Shibata Koutetsu Chromax Boss Nakiri 175mm, Ebony Black Ring Handle

$10,169.00

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

Detailed Specifications
Line Koutetsu
Profile Nakiri
Bevel Type Double Bevel
Weight 204 g | 7.2 oz
Edge Length 172 mm | 6 49/64″
Heel Height 63 mm | 2 31/64″
Width @ Spine 1.9 mm | 5/64″
Width @ Mid 1.9 mm | 5/64″
Width @ 1cm from Tip 1.9 mm | 5/64″
Steel Chromax | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 60 - 62
Surface Finish Migaki
Handle Octagonal Ebony
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: Nakiri

      The Nakiri knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterized by its relatively flat edge profile, designed specifically for a chopping motion ideal for vegetable preparation. Unlike knives intended for slicing or sawing motions, the Nakiri's design emphasizes straight, clean cuts through vegetables without the need for pushing or pulling. Its blade is notably thin, underscoring its specialization for tasks that do not involve contact with bones, even small ones. This specialization makes the Nakiri an indispensable tool for those seeking precision and ease in vegetable preparation.

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    • Steel: Chromax

      Chromax steel is a conventionally smelted stainless steel, not powder metallurgy (PM/SG2/R2-type).

      It’s produced by Takefu Special Steel Company (same maker as VG10, SG2/R2, etc.).


      Type: Conventional ingot steel (not PM)

      Category: High-chromium stainless

      Traits:

      Good corrosion resistance (higher than VG10)

      Easy sharpening

      Tougher / less brittle than many PM steels

      Moderate edge retention (below SG2/R2)

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 60- 62

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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:

      • Ebony

      This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

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