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Shibata Kotetsu

Takayuki Shibata er en relativt ung smed som holder til i Fukuyama City, Hiroshima. Han har en spesifikk filosofi som han forklarer best selv: In my kitchen I was using a gyuto knife. It was a beautiful knife. But it was a little too curved for my liking. Didn\'t make enough contact with the food. So I switched to a straight-edged nakiri. Better for chopping vegetables. But when I was cutting meat, then I wanted to go back to my gyuto. Hmm, I thought. Somebody should make a new type of knife, one that falls between a gyuto and a nakiri. And then, as I am a knife maker, I thought that I should make it. So I did. I gave it a slightly curved edge. Too-straight produces too much friction. Too-curved reduces contact with the food. This slight curve is my attempt at a happy medium. I also gave it a sharp point. This is very nice for scoring vegetables, or squid, or chicken

Shibata Kotetsu

Takayuki Shibata er en relativt ung smed som holder til i Fukuyama City, Hiroshima. Han har en spesifikk filosofi som han forklarer best selv: In my kitchen I was using a gyuto knife. It was a beautiful knife. But it was a little too curved for my liking. Didn\'t make enough contact with the food. So I switched to a straight-edged nakiri. Better for chopping vegetables. But when I was cutting meat, then I wanted to go back to my gyuto. Hmm, I thought. Somebody should make a new type of knife, one that falls between a gyuto and a nakiri. And then, as I am a knife maker, I thought that I should make it. So I did. I gave it a slightly curved edge. Too-straight produces too much friction. Too-curved reduces contact with the food. This slight curve is my attempt at a happy medium. I also gave it a sharp point. This is very nice for scoring vegetables, or squid, or chicken

kr 3.195,00