Does anyone have any experience with this knife? It looks very nice and thin but i would love to know if it chips very easily or have any problem with the knife before I buy it
Shibata Kotetsu Questions
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As Foody says. It's SG-2/R2 steel. Sharpens easy, gets sharp like carbon, has very good edge retention, but does microchip. Sharpen initially to 20deg inclusive, then microbevel to 40 for board work. For slicing and in-hand work I leave it about 20 or 24, but strop on progressively steeper microbevels as touchups become needed.