Shibata Kotetsu Type III Gyuto Review - Aogami Super (Takayuki Shibata) 210mm

In this video, I will be reviewing the Shibata Kotetsu Type III Gyuto knife. The Shibata Kotetsu Type III Gyuto knife is made by a bladesmith called Takayuki Shibata. He is a Japanese bladesmith, and the Kotetsu name and knife are inspired by a Japanese battleship called Kotetsu. The Shibata Kotetsu series is one of my favorites, but you have to treat them with care. 🛒S H O P: Retailers: https://shibataknives.com/retailers/ N O T E S: I personally like Shibata knives since they are straighter than other bladesmiths. I highly advise you to buy Artisan knives from a local retailer. (they are hand made so measurements will not be the same for each knife, it is advised to visit the store in person rather than ordering online). Honing Rods in the video: 🛒S H O P: M3 KNIFE SHARPENER: NA: https://amzn.to/3k2GuQY EU: https://amzn.to/2FeWeRH WORK SHARP: NA: https://amzn.to/3ihYPJ6 FULL DISCLOSURE If you purchase from these links, I get a small commission that goes towards supporting the channel. As an Amazon Associate, I earn from qualifying purchases Thank you for your support :) ★ F O L L O W ChefPanko 😊 👍🏼 S U B S C R I B E: http://bit.ly/chefpanko 🔪 G E A R: https://kit.co/ChefPanko 📸 I N S TA G R A M: https://instagram.com/chefpanko 🌎 W E B S I T E: https://www.chefpanko.com/ 📬 B U S I N E S S: https://www.chefpanko.com/contact/ 🍱 C O O K I N G: https://www.chefpanko.com/cooking-guide/ T I M E S T A M P S: 00:00 - Video introduction 00:13 - Disclosures 00:41 - Shibata Kotetsu Type III Gyuto Brief Summary 00:54 - Rockwell Hardness and Edge retention + (HRC) 01:07 - Core Material 01:40 - What you can not do with this knife 02:06 - Blade aesthetic 02:18 - Blade profile 02:36 - Weight and Spine tapering 03:03 - Knife balance point 03:18 - Knife handle 03:44 - Handle Collar 03:56 - Fit and Finish 04:06 - Patina and food oxidation 04:24 - High Carbon and Food Oxidation 04:45 - Forcing a Patina 05:10 - What makes Takayuki Shibata knives unique? 05:28 - Suitable for home cooks? 05:48 - Suitable for professional cooks? 06:10 - Maintenance and Care 06:50 - Final Conclusion and my Recommendation