• Shibata Koutetsu R2 Migaki Sujihiki 270mm from Koutetsu
  • Shibata Koutetsu R2 Migaki Sujihiki 270mm from Koutetsu
  • Shibata Koutetsu R2 Migaki Sujihiki 270mm from Koutetsu
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Shibata Koutetsu R2 Migaki Sujihiki 270mm

Shibata Koutetsu R2 Migaki Sujihiki 270mm

$483.00 CAD
$483.00 CAD
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$3 Shipping on orders over $100 within Canada. ?

Frustrated? Learn more about why Japanese knives are frequently out of stock.

About the Shape - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.


Shape Sujihiki
Maintenance Level Low
Blade Length 270 mm |
Blade Height 41.2 mm
Thickness 2 mm
Weight 160 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Jarrah Black Pakkawood Collar
Knife Line Shibata Koutetsu R2
Sharpener Takayuki Shibata
Sharpened in Fukuyama, Hiroshima, Japan
Brand

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 10 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["looks","knife","slices","grind","boy","blade"].

Review highlights

Reviews

My sharpest knife up to date.

"This knife is absolutely phenomenal, it cuts through even tough dried sausages, you can do very thin slices with it. So imagine for sashimis, pork or even beef. I bought two masakage from the koishi line that I love so much and are my main drivers, but this kotetsu is the sharpest up to date. The blade is very thin and has a perfect finition did by Takayuki Shibata himself so, goddamn it is sharp out of the box. Highly recommand it."

— Sam (5/5)

Shibata Kotetsu 270mm's of slicing love

"this bad boy is sharp, I can't wait to slice a whole pile of meat with it!"

— Jason R. (5/5)

Great slicer

"Amazing knife, a dream to cut with and looks incredible"

— Raymond M. (5/5)

Wow

"These knifes are probably the best line of knife I have ever used. Sharp like katana, looks like a beast and cuts like there was nothing under your knife."

— Damien R. (5/5)

Love this one

"I’m more at carbon steel as Aogami but was so surprised about this guy. Very nice look with it’s shiny blade. Stella performer, super thin and laser cut. It’s sharpness and retention is incredible. I better have to babied this guy a bit😀"

— Michel C. (5/5)

Great knife~❤️

"This knife just makes you want to cut! Great light, balance, and feel. Kitchen beast!"

— Hyun K. (5/5)

Everything you could ask for

"The Shibata Koutetsu R2 line is one of my all time favorites. It gets about as sharp as my carbon knives and has a wonderful thin grind. It ls light weight and nimble...and stainless, which I really need in a Sujihiki when carving a roast or porcetta at the dinner table as you don't want to have to run back to the kitchen in between servings, to clean it. Although I have never chipped a Koutetsu it is a thin knife so don't abuse it."

— William F. (5/5)

Excellent fit and finish. You

"Excellent fit and finish. You won’t find a shaper knife out there. This is my second by this maker and far from my last."

— Patrick Y. (5/5)

I

"I"

— Randy W. (5/5)

Perfect!

"Perfect!"

— Joshua P. (5/5)

Q&A

Can you explain R2 powdered stainless steel?
Hi Murray, Normally, steels are made by melting the ingredients into a crucible forge. The liquid steel is then poured out into a mold and rolled out in sheets. Powdered steels are made from various powdered ingredients like Iron, Carbon, and Chromium. These ingredients are formed with tremendous pressure and heat in a highly controlled environment (usually in a vacuum) but the heat is not high enough to make those ingredients melt. This process is similar to pressing a medication into tablet form. Powdered steels are incredibly hard, the grain is smaller and more uniform, thus it has better edge retention. This is the newest and best answer to corrosion resistance and edge retention. It is very fine material that allows for a beautifully sharp edge like carbon with the ease of stainless. It is much more difficult for the blacksmith to work with and can be challenging to sharpen. These are serious precision instruments and must be treated as such. I would even say they need to be babied a bit. With these knives one must accept that the blade will chip from time to time, but it’s a small price to pay for the insane performance. -Casey

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