@marceldegroot6391 Oooh, congrats Marcel! Enjoy 👌🏽

@@chefknivesenthusiast I defenitely will, thanx Hendrawanto!👌

Yup, board torque is definitely a no no with this knife. With any knife, but especially this knife! I also never use this on any other cutting board than my Asahi rubber cutting board, it proved to be the best match for me and my laser knives. I think the 195mm will suit me better two. I might have to try that one on a certain day.

Thanks for watching and your kind words! The bunka and the 195mm were unfortunately not available when I got my hands on this Koutetsu. I actually wanted one of those two more than this 210mm. But helas, at least I got this one. I guess one day I'll swap it for I think the 195mm. This 210mm is pretty much fun as it is, but I think the 195mm will be easier to wield. I'm definitely not a beginner and very confident holding a sharp/thin knife, but I still need a bit of practice to master the precision of this 210mm.

Thank you for watching and your kind words! Not to brag, but all the music in all my knife videos is produced by me (and/or a friend of mine ). My cat is for sure the real star of my videos and yes, this knife is very sexy...next to being ridiculously thin and sharp.

@@chefknivesenthusiast oh wow, the music is just as impressive as your knives.. and it complements your videos perfectly. the music also gives your channel a unique feel to it. great job 👍

That's a wonderful gift! I guess your friend is not a beginner when it comes to Japanese knives. Thank you for watching and your kind words my man!

That's awesome man! I know how it feels to hunt for a knife for a while and then finally getting your hands on one. Congratulations! I'm sure you're going to love the knife, enjoy!

Not a bad idea. Will put it on my 'to-do list'. Was thinkg of a comparison video with the Takeda NAS Gyuto and Yu Kurosaki Houou Gyuto, but why not one with the Denka as well 🤷🏾‍♂️ Thank you for your kind words and suggestion! 🙏🏾

Because the 240mm was not available at the time. But with a laser thin knife I don't mind the shorter blades. Easier to control for delicate cuts.

😅

In case you didn't know yet. With a honingrod you're not sharpening. You're just setting your folded cutting edge straight again. With such thin laser knives, sharpening angles are not super important. As in, everything inbetween 10 degrees and 20 degrees will work fine.

Yes, when I speak of honing I mean keeping the apex straight, and not bent over, in between sharpenings. So you’re telling me that with this knife I can hone at my usual 15 degrees and it won’t affect the fine edge? I always thought that honing at the wrong angle could screw up (dull) your apex? I can see why you warn people not familiar with thin knives that this knife is delicate. I’ve seen while using it that it requires my thin knife skills to be elevated. It’s much more delicate and demanding of delicate touches on the cutting board than mt Takeda, which I thought was thin-this Shibata makes the Takeda feel like a Henckles! But it’s worth it as this knife just drops through almost anything with almost no effort. It’s amazing!@@chefknivesenthusiast

This makes me think of a Private Chef gig I once did. I sliced strawberries so thin that the guest couldn't believe it. I used my Ryusen Fukakuryu 300mm Sujihiki for that. But I bet I could have done it with the Koutetsu two for sure! I'm not sure if there is a battkeship type II. As far as I know the 195mm Gyuto is called Battleship type I, but the 210mm (mjne) and 240mm are just called Koutetsu 210mm Gyuto and 240mm Gyuto. I might have nit gotten that memo and be wrong though. After my Takamura Chromax Nakiri and Masakage Kumo Nakiri I got a little bit used to laser thin knives. They were indeed a stepping stone. I guess they prepared me for my Yu Kurosaki Houo, Shibata Koutetsu and Takeda NAS. By know, the thinner, laser-y knives are usually my go to knives. Although the sheer cutting power of my Denka Nakiri us at the moment my most favourite tool in my kitchen. Thanks for watching, commenting, much appreciated buddy!

I can imagine how smoothly it will glide through ribeyes and briskets. I hardly prepare or eat meat, but I definitely let it fly through raw salmon and tuna some times. The 240mm seemed a bit too big for me with a thin blade like that, I feel the 210mm is a comfortable length for me. If I need bigger, I have plenty other knives. I'm definitely interested in another Koutetsu, maybe the 195 or a Petty. I wish he'd make a Koutetsu Nakiri, but I guess that would be weird considering the philosophy behind the design. It being a hybrid between a Nakiri and Gyuto.

Someone I know who owns both a Kei Kobayashi R2 and a Koutetsu told me that the Koutetsu is even more of a laser than the Kobayashi. I for one am thinking of swapping my 210mm Koutetsu for the 195mm Battleship. I think it might be easier to master the precision of a Koutetsu easier on a shorter blade, than on a larger/longer blade. Somebody else offered to swap my 210mm for his 240mm for exactly that reason. And a number of people told me they switched from their Koutetsu Gyuto to the Bunka and now swear by the Bunka over the Gyuto. Anyway, I think you should go for the 195mm, unless you are already familiar, sure and confident you can master a 240mm laser like the Koutetsu. Thanks for watching my video (check out more of my knife videos, I have 35+ of them on my channel), thanks for commenting and good luck with your decision on which Koutetsu you're going for. 🙏🏾🙇🏽‍♂️

Thanks so much for your feedback. I’ve just recently gotten into Japanese knives and the first knife I bought was a Yu Kurosaki r2 santoku. I was a bit disappointed with that purchase because while it was sharp out of the box, it was not laser sharp as I had expected. The spine of the knife also looked thick and it felt heavy for a Japanese knife. As a result I now have a desire to look for Japanese knives that are laser sharp. During my research I came across the Kei Kobayashi line of R2 knives and not wanting to spend a lot of money on a larger knife like a Gyuto only to be disappointed in it’s performance I opted to try out his 150mm petty knife. I was very impressed with this knife! Loved the 7 sided red lacquered handle and also how well polished and clean it looks. I Considered getting his Gyuto as well but then I came across some videos of the Shibata Kotetsus and heard nothing but excellent reviews on this knife! If it’s even sharper than the Kobayashi as you mentioned then I will have to give it a try. I’ve only used a 210mm German Chef knife before so I wasn’t sure if the 195mm Battleship would be too small to cut certain proteins like ribeye or steak and not too sure if 240mm would be too large to handle.But based on your opinion I think I will go for the 195mm Battleship. It will be easier for my small wife to use as well as save me a few bucks. Hope you continue making vids, I subscribed!

@@demonslayer8085 You are welcome, thank you for subscribing!🙏🏾 And enjoy your journey into the wondrous world of Japanese knives. 🔪🙇🏽‍♂️ One more piece of advice: when using laser thin Japanese knives like a Koutetsu do not only make sure you are using it properly, but also make sure you use/purchase a matching cutting surface. NEVER use your delicate/fragile knife on a glass/marble/bamboo cutting board (there is a special place in hell for people who do that 😉). Use it on a quality made End Grain wooden cutting board or (my preference) a synthetic rubber cutting board from the brand Asahi. In my opinion the best, safest and most hygenic cutting boards in the world. It is another purchase and it won't be cheap. But...it just doesn't make sense to buy a high quality, delicate Japanese knife and then use it on a cutting board that doesn't match that quality, risking damaging and/or dulling that knife too easily. Just an honest advice. And if you have a Facebook profile, join the "Japanes Made Knives: cutlery and conversation" group. It is full of amazing Japanese knife nerds who are sharing, teaching and learning with/from each other. For someone like you, pretty new to the world of Japanese knives, it is a place to gain a wealth of information and knowledge. facebook.com/groups/3075406602681306/?ref=share

@@chefknivesenthusiast Appreciate the tip, I did throw away all my bamboo cutting boards when I bought my first Japanese knife. Replaced them with two nice Hinoki Japanese Cypress wood cutting boards. I realize there are better boards available but not yet ready to spend that kind of money on them. I will also check out that Facebook group! Oh yeah, I ended up buying the Kotetsu 195mm “battleship” Gyuto from Knifewear. So hard to find these Koutetsu knives in stock! Can’t wait to try it out!

@@demonslayer8085 Hinoki cutting board are at least an acceptable option for Japanese knives, so your good for now. Enjoy the Koutetsu battleship!

Couldn't agree more 👏🏽

I do have a Takamura Chromax Nakiri, but I don't have a Makato Kurosaki. So that is going to be a bit hard video for me to realise. 🤷🏾‍♂️ Maybe one day I'll get a Makato.

@@chefknivesenthusiast Hahaha they seem to be pretty overlapping knives in terms of purpose so I haven't seen any good comparisons. Also I love your mustache lmao

You're welcome. Note that Shibata originally named this knife literally "Kotetsu" but changed it about exactly a year ago to "Koutetsu". Don't ask me why though. But yeah, the shape of the knife is really similar to that Kotetsu battleship.

@@chefknivesenthusiast He changed it to Koutetsu to more phonetically sound like what he had hoped people would call it. An English teacher had suggested Kotetsu to make it more Western friendly, but now back to his roots he goes.

Thanks for clarifying and sharing this fun fact/knowledge Franki! Didn't know that. 🙏🏾♥️🙇🏽‍♂️

If you damage the knife or yourself, then you know your knife skills are not sufficient. 🤣 There are videos to be found on youtube that explain/demonstrate cutting proper techniques. I might make a video of my own on that subject. I guess one knows his skills are enough when he feels confident and in control at all times when using a (laser) sharp knife. The knife should be doing exactly what you want, and your cuts should be consistent and clean. I have been working professionally as a Chef for about 15 years, and I think my knife skills are on point. Not extraordinary, but on point. I still had to take a minute to master this Shibata Koutetsu because it's that thin and fragile. That's why I don't recommend it to a beginner.

Thanks @@chefknivesenthusiast. I can see your experience. To me your skills look very good. Precise, clean cuts and totally in control. I watched such videos and am trying to apply what I learned. I recently bought my first premium Japanese knife (gyuto 240mm/150g/carbon), because I got the hots for it. I get what you are saying. Very fragile. Trying to take it slow, cut by cut. As a home chef, I'm not in a hurry, though sometimes wish I were in a professional setting to get in some training. Video would certainly be welcome. I appreciate your cat and in depth knife reviews so far :)

@Jack Bolder Indeed, take it slow. No rush. Focus on using the proper technique. Get comfortable holding the knife and guiding it safely with your other hand. Experience how the knife feels and cuts through different produce. You'll get better each time you use the knife until one day it might become an extension to your arm. 💪🏾 I appreciate your kind words and am happy that you like watching my videos! 🙏🏾 Enjoy using your knife. 🔪👌🏽

You like the big and thin ones huh. I definitely have to try a Kobayashi, you're the second to mention his blades.

@@chefknivesenthusiast Thinner knives are amazing. As you see from your experience with the Shibata. Not as thin, but still out of this world thin are two other favorites: Shiro Kamo SG2 Damascus, and Ogata Sg2.

@@PanopticMotion I've heard of the Shiro Kamo's before but never of the Ogata. Will have to look into those.

@@chefknivesenthusiast I'm an SG2 addict :) I have many more, but those are the standouts. I wish Yu Kurosaki and Niagara would release non-hollow grinds. I'm a big fan of mid to full-convex designs.

@@PanopticMotion I know what you mean. My Nigara Troll Killer actually has a subtle convex grind, it was a huge relief/surprise to see/have that on a Nigara knive. I have 5 Yu Kuosaki knives, all of them hollow grinds, be it very subtle. My Chuka Bocho Juhyo almost has a zero grind. I like SG2 a lot. My favourite stainless steel. But I prefer Aogami Super or White#1 for its superior edge retention and sharpness. Thanks for sharing your standouts when it comes to SG2 knives! Will look in to those.

Thanks for noticing! It's an antique.

If the Terminator made a cameo in a Samurai movie 🔥🔪💪🏾

It's pretty darn big indeed.

I heard great stories about Kei Kobayashi knives. Never got my hands on one yet, surprisingly, since they also seem to be reasonably priced. Would you recommend a specific line of Kei Kobayashi, or are all his Gyuto's laser-y knives?

He has 2 lines, an sg2 line and sg2 Damascus...I only have the sg2 which is extremely thin n from what I can see the Damascus line is no different.. Kei Kobayashi just like Shibata san is an incredible Sharpener that recently took a venture on making his own knives.

@@eddiechacon9039 Thanks for sharing! I am definitely a sucker for a beautiful Damascus knife, but I'm starting to really appreciate the look of mono steel blades, kasumi and migaki finishes two. And I have so many (Damascus) knive by now, all I'm looking for is (to quote Shiba) Art over Beauty: performers. Great performing knives! Geometry, quality steel, heat treatment, edg retention and cutting feel are the most important. I have enough eyecandy already. More than enough.

It sure is a delicate knife. Therefore my strong recommendation not to buy this knife if you are not comfortable and confident about your control and skills with basic cutting techniques. It's NOT a knife for beginners. If not used properly, it will get damaged and/or chip easily. If you are in control and skilled/experienced with basic cutting techniques, this knife will make your knife skills shine!

I you'd throw this knife in the Large Hadron Collider, it'll cut the God particle in half!

I hate to break it to you. But you'll always need another knife. 😉

🤣 Good one! 😘 It's funny, because it's true! 😁 I should have thought of that line when making this video 🤦🏽‍♂️

For allround/general use I prefer my KS. The cross-sectional geometry of the KS is a little bit thicker, or less thin, than a Shibata Koutetsu, which is a true laser thin blade. I use a laser knife when I'm not in a hurry, and want/need to do delicate and refined stuff. And when I cut super solid, dense and hard produce like squash/sweet potato. But for general use, the KS all day every day.

@chefknivesenthusiast sorry just to clarify, u would use the Shibata to cut through super solid dense hard produce e.g. squash and sweet potatoes ?? Makes me nervous just thinking of it, I'll admit.

@@MBR843 Yes. A super thin, laser knife will make light work of that. No wedging at all. Of course, you could damage a knife if you make the wrong move through a dense/solid/hard ingredient, but with a laser knife it is always easy to damage it. They are not beginner knives in the first place. Your level of skill and technique has to be on point when it comes to using delicate and fragile knives like a Shibata Koutetsu.

@@chefknivesenthusiast appreciate yr insight

Hahaha, you and your Jnats want to outdo Shiba? I bet you can. Perhaps I should visit you with a few knives, or you visit me with a few stones...and make a video.

@@chefknivesenthusiast definitely a plan!

@@jurrian644 Let's do it! I'm going to take it easy untill Christmas due to recovery of a severe nerve inflamation in my lower back. So I have some more free time to do fun stuff like this. The whole month of January I'm off to Bali visiting my family and completely unwind. So if you're up for a fun sharpening demo on your Jnats somewhere between today and Christmas... you're welcome to come to Amsterdam with some of your favourite stones and show how you like to do it. You can pick one of my knives to use/demonstrate your skills. I will film it with my knife set-up as your back drop. It's gonna be good!

@@chefknivesenthusiast looking forward to it. Before or after your break, we’ll find a good time to meet!