Shibata Kotetsu Bunka Review - SG2/R2 Takayuki Shibata 180mm
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- Опубліковано 1 жов 2024
- In this video, I will be reviewing the Shibata Kotetsu Bunka knife. The Shibata Kotetsu Bunka 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 Bunka knife is one of my favorites knives, but you have to treat them with care with most Japanese handmade knives.
🛒S H O P:
Retailers: shibataknives....
EU: www.meestersli...
N O T E S: I personally like the Shibata knives since they are straighter than other bladesmiths.
Other Bunka used in the video ''Keemake'':
bit.ly/30ostUD
Specifications of the Shibata Kotetsu Bunka:
Weight: 140g
Handle: Octagon
Rivets: 0
Handle length: 125mm
Blade length: 180mm
Blade width: 51mm
Thickness: 1.9mm (heel) 1.8mm (middle) 1.7 (front)
(measurements might be off by 0.1mm)
Core Material: SG2/R2 Powdered Steel
Cladding: Unkown
Rockwell Hardness: 62/63
Sharpening Angle: 12 degrees (Based on the knife I received)
For more information about the steel-types and choosing your knife, you can visit my website:
bit.ly/2JT0zsM
If you have any questions about Japanese knives made in China or about some brands, feel free to ask it in the comment section below.
If you have seen my review videos about one of the knives and own one of them, feel free to add your experience in the comments too this will help other consumers make a decision.
Thank you all for your support and feedback.
FULL DISCLOSURE
The above links are not affiliated. However, I did add a dutch retailer to the list since they told me that they pretty much deliver to almost all European countries, and they have one of the widest selection of handmade Japanese knives.
Click on the link below if you want to search for other Chinese knives:
bit.ly/31Z5sXP
(affiliate link: If you purchase from the link, I get a small commission supporting the channel.)
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🛒S H O P:
Retailers: shibataknives.com/retailers/
EU: www.meesterslijpers.nl/
FULL DISCLOSURE
The above links are not affiliated, however, I did add a dutch retailer on the list since they told me that they pretty much deliver to almost all European countries and they have one of the widest selection of handmade Japanese knives.
(Email them to make sure that they deliver to your country in Europe also check if there is a retailer in your country first)
N O T E S: I personally like the Shibata knives since they are straighter than other bladesmiths and his gentle curves work well.
But if you don't like a straighter knife and like rocking then the Shibata Kotetsu knives, in general, is not your best option since his complete knife series are based on
his profile that is straighter than most other knives.
Specifications of the Shibata Kotetsu Bunka:
Weight: 140g
Handle: Octagon
Rivets: 0
Handle length: 125mm
Blade length: 180mm
Blade width: 51mm
Thickness: 1.9mm (heel) 1.8mm (middle) 1.7 (front)
(measurements might be off by 0.1mm)
Core Material: SG2/R2 Powdered Steel
Cladding: Unkown
Rockwell Hardness: 62/63
Sharpening Angle: 12 degrees (Based on the knife I received)
For more information about the steel-types and choosing your knife you can visit my website:
bit.ly/2JT0zsM
★ F O L L O W ChefPanko 😊
👍🏼 S U B S C R I B E: bit.ly/chefpanko
🔪 G E A R: kit.co/ChefPanko
📸 I N S TA G R A M: instagram.com/chefpanko
🌎 W E B S I T E: www.chefpanko.com/
📬 B U S I N E S S: www.chefpanko.com/contact/
🍱 G O O K I N G: www.chefpanko.com/cooking-guide/
I own about 80 knives, Shibata Kotetsu are my favorite 🔥
I fell in love with his blade profile! Definitely my current favourite knife too :)
@@chefpanko love the profile too and how thin it is!!!
@@EduardoCastroJakkonoise That too! It is currently the thinnest knife I own :)
I can not find them noware, they are sold out😢
@@pantelis241
they are indeed sold out, and the retailers are having problems with restocking since the pandemic, now that everything slowly starts up again I hope that you can buy them soon.
You can use the email notification on some of the retailers so that they notify you when they have it again. (meesterslijpers told me that they only get a limited stock of 3/5 so they may get sold out again).
Your video planted a seed in my heart and I eventually bought a Shibata Kotetsu 210mm Gyuto. So light and nimble and thin! I love the k-tip profile as it's flat as a nakiri but is still great with tip work. It's my first Japanese handled knife and I'm still slightly worried about the handle would crack or so, as I find I can't guarantee I always have a dry hand when using it. I think I'm going to seal it with some mineral oil + beeswax mixture.
Sealing it is always a good idea, they do come precoated.
I will be reviewing an artisan knife next week:
Yu Kurosaki Shizuku Gyuto - SG2/R2 - 210mm (while I'm happy with it my personal preferences is with the Shibata knives)
I said above, or at least implied, that handle maintenance doesn't get mentioned much and it bugs me. I have a number of knives with really nice wood handles and I'm happy to maintain them if I know I'm doing it the right way. I had a Laguiole I bought in France long ago that I stopped carrying for fear of losing it, and after a few decades in a drawer I got it out and noticed chunks of the cow-horn handle had fallen off. I got some goop meant for horses' hooves that I hope will fix that, but long story short, if you want to keep the thing you have to maintain it.
I just purchased this plus the 210mm kiritsuke.
I have almost 30 Japanese/German/Chinese/Taiwanese knives and this Shibata is definitely the best.
The craftmanship is impeccable. And the surface of the blade feels hydrophobic. Water just rolls off of it like it was Teflon. I can cut into big apples and pears, and the knife won't stick at all!
yeah it is also one of my fave knives, not beginner friendly but what a joy to use.
Got mine about three weeks ago. Such a great blade. Literally fell through an upright sheet of paper out of the box. Shibata-san is a master sharpener, and his other company, Masakage, allows buyers to get a sampling of all of the best knives from blacksmiths in the Takefu Knife Village, such as Kato, Anryu, Kurosaki and others.
If you are wondering if this knife is worth it, absolutely - IF you are willing to take care of it and maintain it. This is not a Walmart knife - if properly taken care of, it can/will last decades.
Now the only problem is to get the money to buy them all! :)
ChefPanko I think that’s called “adulting” in general 😂
@@curseofthegreat hahaha 😂
Soo, where did you buy it? Since I want to purchase this, but it is sold out everywhere
I'm looking into getting a Shun knife that is labeled as a Kiritsuke, but seems to resemble more a Bunka. So, I've been checking out many videos on UA-cam helping me to understand more about the knife I'm actually interested in getting. This video has probably been the most informative and helpful. Thank you for making it and sharing it here on UA-cam.
I own this knife and absolutely love it. Quality is beautiful, balance is perfect for me as i have big hands and it is razor blade sharp and easy to keep that way. If the knife has a flaw it is it's a rather delicate knife for finesse work. If you like to chop cut this is not the knife for you as it doesn't have the weight of a Santoku or Nakiri.
This video makes me love my Shibata knife even more. incredible production and review
- Japanese laser-type kitchen knives mostly have a clean bevel and a migaki finish with fine vertical scratch lines, such as Shibata Koutetsu, Takamura SG2, Kei Kobayashi SG2, etc. Does that kind of finish on soft stainless steel cladding scratch easily?
- How about adding a nashiji finish (which provides more scratch resistance, is less rough than tsuchime finish, and is still available on the thin spine) to the top part of the blade? Will it affect the cutting feel (less smooth, feels slightly less sharp) of a laser-type knife?
Just like a smartphone especially the modernized ones with extra hard ''gorilla glass # X'' the glass will be scratch resistant to most of the softer items. But an accidental scratch can happen due to sand in your pocket since it is unpredictable what kind of sand particle was harder than the glass. So no matter how hard it is if there is something harder it can scratch the surface. That is the basic principle. So the softer cladding will be more prone to scratching compared to the harder core. But sandpaper or a sponge's rough side will be able to scratch the surface. But most of the food items will be softer than the cladding.
While the type of surface finish can help it won't eliminate the above scenario.
The finish of it will most likely mask some of the potential scratches but it is less visible it does not necessarily means it is more scratch resistant since the principle stays the same if something harder is put on the surface it can and will scratch. (you can think about adding a different texture on the back of the phone it will still scratch but it removes the fingerprints and even mask some scratches).
As to will the type of finish affects the cutting feel, it can have an effect on the overall performance but the main reason for how good a knife feels is how it is anatomically/geometrically created by the manufacturer or blacksmith. How thin is the secondary bevel what kind of taper is added? Then comes the suctioning effect of certain food types, for this the type of finish can help in reducing the suctioning effect. How well it goes through hard dense food has mainly to do with the overall anatomy of the knife. A very thick knife so very thick secondary bevel with no taper will most likely split a carrot instead of cleanly cutting a carrot. So it can affect the cutting feel but this all depends on the knife and what the intent was from the manufacturer/blacksmith in the first place. The goal is to create a knife that is not only performing well for a certain task but also is ductile and strong enough to withstand regular kitchen use.
The Shibata knife in this video for example is something I don't recommend for a beginner but I do recommend it to someone with more experience and knowledge of Japanese knives.
Hope that this explains and answers your question.
Brilliant video - everything is coming together - really good explanation of balance point, holds, types of cutting and the subtlety/purpose of the coarse polished finish. Very well done!
Thank you for the nice comment :)
Magnificent knife!!!!!!!! Additionally, I'm rather interested in your background: you sound as if your native language is either Dutch or Flemish. Is that correct? do tellme what your background is! I like your site very much!
haha, It is Dutch :)
Hello ChefPanko! Thank you for your videos! Please explain what is the difference between kiritsuke and bunka, thank you!
The Traditional kiritsuke is usualy longer, it usualy has a straight blade profile. Where the Bunka is a cross between Nakiri/Usuba, and hybrid Santoku profile (old Santoku was actually a rounded Usuba also called a Kamagata - Kansai Style knife).
Keep in mind that the knife style has been changed a lot to acommendate the newer cuisines (The Kiritsuke has been modified a lot where many retailers just name a Kiritske because of the K styled tip, you have something like a Kiritsuke Yanagi, Kiritsuke gyuto etc).
It is very confusing but the most important thing is the blade profile and after that comes the shape.
For example a Kiritsuke Yanagiba is just a Yanagiba with a K styled tip, the usage is for long strokes.
Kiritsuke Gyuto is just a Gyuto with a K-styled tip.
Where the Bunka is more a cross of a K-styled-tip, a width of a Nakiri/Usuba, and usually with a hybrid/(traditional) Santoku (Kamagata) profile.
Here a small portion of the article I have written on my website: www.chefpanko.com/choosing-your-knife/
A Japanese kitchen knife for every function
The depth and variety of Japanese cuisine are reflected in the knives that the Japanese chef use. They have a specific knife for the sole purpose of preparing a specific Japanese specialty: sushi (Yanagiba), grilled eel (Unagisaki knife), buckwheat noodles (Saba-Kiri Bocho), etc. And they also have a variation of knives based on the region and how they prepare the specialty. You have Kyoto, Nagoya, Osaka, Tokyo, Kyushu, Kansai, Kanto-styled knives, and knife techniques.
Info: Other countries like China also have regional knives specifically designed for a specific region.
Region specific knife:
Usuba - Kanto Style (Tokyo area) looks like a single sided Nakiri
Usuba - Kansai Style (Osaka area) looks like a single sided Santoku (Kamagata = straight profile like a Nakiri) the point is used to remove the dimpels on a potato for example.
Fusion knives
Japanese professional chefs have a variety of specialized knives (Usuba, Deba, Yanagiba) specifically designed to prepare a Japanese specialty dish. As Japanese Chefs prefer sharpness over durability, you see that the specialized knives are all single ground sharpened on only one side. But with the fusion of western influence and Japanese tradition, they now have double-ground knives sharpened on both sides for added durability. The double-beveled knives are more suitable for a wider audience.
Sorry for the late reply and I hope this answers the question, look at the profile and blade lenght, width and see if that knife will suit your knife techniques.
Thank you for the video. Great Review!
Wow congratulations on the video! you've explain amazing the knife. I like the comment of LTN Steve because also you've planted a seed in my heart to buy a Shibata, right now im the owner of a Sakai Takayuki VG10 Hammered 33 Layers Damascus 150mm but I'm craving a bigger knife and planning to gift the Takayuki to my mother.
Thank you the Sakai Takayuki knives are also nice, they often also hire other blacksmiths to help with some of their knives (If I'm correct Yoshimi Kato and Yu Kurosaki also helped Sakai Takayuki brand).
I was never satisfied with how exposed to moisture the jarrah wood handles (they're not made of rosewood anymore) are on Shibata Kotetsu knives so I asked around on woodworking forums for a way to seal the wood from moisture completely with a non-toxic, all natural oil that can't be washed off with soap.
Lots of people recommended me boiled linseed oil, and specifically a product called "Tried & True Original Wood Finish". It's just boiled linseed oil mixed with beeswax. I applied one coat using paper towels. Then I waited one hour, and then wiped off any excess oil with a clean paper towel. 24 hours later, the coating had fully soaked into the wood. The handle now feels like it was thin-coated with polyurethane (which is toxic), and I've washed it repeatedly with dish soap, and the coating is still strong as ever. People recommended that I apply multiple coats, but I haven't felt the need. A single coat was enough to do the job.
I own this knife and the Ko-Bunka. The performance is amazing but the they are actually scary sharp 😱
It is one of my favorite knives :)
@Forrest Cohen The knife in the video is the bunka (not the ko-bunka.) I own both.
@Forrest Cohen Ko-Bunka is a smaller version 135mm if I'm correct and the one in his video is 180mm.
Ko means small in Japanese so Ko-Bunka is the little brother of the Bunka.
Kanji for small is 小 = Pronounced as ''Ko'' in Japanese means ''Small''
Hence the naming of the knife Ko-Bunka = Small Bunka
hope that this helps.
Is the seal at the handle good? Could water go into the handle through the insertion of the tang? Always wanted to try a Japanese handle but I am afraid of that.
Good question, the seal is good but I also handwash and wipe it clean and let it air dry a bit before storing it back in the knife roll. By doing that I have never experienced for many years. Only the handle that can dry after out multiple washing and needs some oiling from time to time.
On the first impression, I was shocked. I thought you were trying to review a Chinese knife that used SG2 hahaha. This is an exquisite knife for sure. Hope you are well. Stay safe!
It has been a while since I reviewed a Japanese knife lol. Chinese made knife with an SG2 that would be interesting! Stay safe & healthy! :)
Is this too much for a first Japanese knife ? I own a western chef knife and a 1000 and 400 whetstone. Should I try to first save up for some good sharpening stones so I would already have them before buying a good Japanese knife, or I could go with the knife right away? I'm considering this one because it fits perfectly with what I was looking for plus it looks beautiful. Thank you very much! Love your videos.
You can use the knife directly out of the box no sharpening needed.
As for the stones, it depends on when to use what grit size.
For just honing sessions al little touch up a #3000 should do fine.
On my website you can see my guide + grit size and when to use what:
www.chefpanko.com/maintenance-sharpening/
@@chefpanko thank you so much! i will consider buying this knife then because i was thinking of buying a 3000 whetsone anyway.
I just ordered one of these. I certainly don't _need_ it at the moment, but people talk so reverently about Shibata knives that when it came available I couldn't resist. Just got paid for a freelance job is how I justified it. : ) (They're really not expensive for what you get.) I'm sure it will be a stunning performer and I can't wait to use it. Nice review, covers everything important including care, which a lot of people neglect to mention. This one is going to be reserved for delicate work, and used on a rubber, hinoki, or end-grain acacia cutting board. Note to hopeful buyers: I nabbed the last bunka but CKTG still has at least a few gyutos just say-ing don't sleep on it, they who hesitate are lost. : )
Hope you can use it soon :) glad that you could grab one before it was sold out!
@@chefpanko In the States we have a saying I mentioned earlier, "He who hesitates is lost." If a sought-after knife you want is available, don't hesitate. Buy it NOW NOW NOW. I don't know everything there is to know about knives but I've learned that much. 😂
@@mfreeman313 BUY NOW!!!! I know the feeling!!! 😂😂😂
...а теперь всё тоже самое и по русски... а то ваш папуаский не понятный...😂😂😂
Hit like button. Now let's watch the video
Thank you :)
Excellent presentation. Thank you.
Glad you enjoyed it! :)
this knife is awesome
Currently it is my personal favourite :)
Hello chefpanko.. Im in the market for a new knife.. Smaller than my 210mm one. I was debating if I want a santoku or bunka. What would you recommend for most versatility, and for the home enthusiast?
I would go for the Bunka, I don't know if you have tried a Santoku yet but most Bunka has the same profile as a Santoku with the added width, and tip area. The Bunka from Shibata is an exception since all his blade profiles are straighter than others.
If you are on a budget the Chinese made Bunka is a great alternative especially considering the price:
ua-cam.com/video/KVjlkihHf1c/v-deo.html
The profile of the Keemake Bunka is the same as on all other Santoku's.
I hope that this helps feel free to ask more.
ChefPanko thanky for the indepth and very fast answer !
What about steel types ? Would you go for a sg2 steel or a carbon ? Or wouldnt you mind as long ad the hrc is above 60?
I want abit higher quality than aliexpress once. Around 150-200 dollar mark.
Im in EU so i Cant find everything though
@@danieljerloew As for steel if you are new to Japanese knives I would not go for high carbon steel, they need more maintenance and can rust.
Something like a VG10/AUS10 is good for someone just stepping into the Japanese style knives. They are stainless steel and have a Rockwell of 60 wichs has better edge retention than a Wusthof. VG10/AUS10 is also stainless.
SG2/R2 are also stainless but more brittle (more brittle than the VG10/AUS10). So twisting the blade or using it on bones, semi-frozen food, etc will chip the blade.
The western handle is more durable and sturdier VG10/AUS 10 is my recommendation for someone that wants to step into Japanese made knives.
Rockwell around 60/61
If you plan to go for a VG10/AUS10 or SG2/R2 do not twist the knife or use it on semi-frozen food or hard bread, bones, etc. An example of this is with avocados if the avocado was not ripe or the seed sticks with the flesh and hard to remove people force the heel of the knife in the seed and twist it. This should not be done with a Japanese knife it will chip (use a paring knife). While the VG10/AUS10 probably can handle it if the avocado was ripe the SG2/R2 will break/chip.
As for more information and a list of steel-types:
www.chefpanko.com/kitchen-knives-steel-type-overview/
As for your choice it is something that depends on your cutting style and grip and preference. If you like to rock chef's knife, want a straighter profile but still be able to rock? Santoku/Bunka.
The Bunka in this video is straighter so not really good for rocking.
Handles: Full-tang western handle more durable and sturdier, Japanese Wa-handle is more traditional but less durable and sturdy than the western handle.
I hope that that helps feel free to ask more.
@@chefpanko What brands would you recommend for either wa handle or D-shaped? i was checking out Kaeru Kasumi White Gyuto 180mm before i searched for bunkas. I like the traditional handles.
Makoto Kurosaki was also on my list
I personally like the Wa-handle (octagon), Kasumi White says that it is either a white #1 or #2 steel wich needs more maintenance and care since it rusts pretty easy.
Makoto Kurosaki has more of a simplistic approach and offers an affordable line-up. Shibata Takayuki has a very thin blade 'wich many specify as a true ''laser'' blade and a straighter profile.
Yu Kurosaki is focussing more on his own aesthetic while delivering excellent quility knives.
He went for a thicker spine/heel area and then tapers is down to the tip.
His design speaks for itself, Yoshimi Kato has a similar blade profile and spine thickness approach as Yu Kurosaki but than with his own flair for aesthetic while still offering some simple design. In terms of the balance point, spine distal taper sharpness profile, etc they are pretty much identical (Yu Kurosaki and Yoshimi Kato). Both Yu Kurosaki and Yoshimi Kato remind me of Sakai Takayuki knives.
Which one is better? That is entirely up to your preference and choice of ecstatic.
Makoto Kurosaki: Affordable handmade Japanese knives (some of his line up is unbelievably priced lower than you can expect).
Shibata Takayuki: His blade profile will speak to people that want a straighter profile but is less suitable for rocking and can be considered a true ''laser'' since his knives are so thin.
Yoshimi Kato: His knife reminds me of Sakai Takayuki he pretty much follows the same principles with his own aesthetical twist.
Yu Kurosaki: pretty much identical to Yoshimi Kato but than with his own unique ecstatic.
When you give me two identical knives from Yu Kurosaki vs Yoshimi Kato, I wouldn't be able to tell them apart. They are just so similar.
Makoto Kurosaki, on the other hand, emphasizes more in the polish of the spine area is very smooth and rounder.
Shibata Takayuki blade profile and thin blade are very easy to distinguish from the other bladesmiths.
Since you are looking for a Bunka, I recommend stainless steel-type.
VG10/AUS10
SG2/R2
Usually VG10/AUS10 should be cheaper. But if the SG2/R2 is priced the same then go for the SG2/R2.
I would personally not go lower than 17cm on a Bunka styled knife.
Reason: Nakiri 16.5cm, Santoku 18cm a Bunka 17cm is a happy middle but I personally like longer blades so I went for an 18cm Bunka.
I hope that this helps a bit when it comes to those knife makers named above they all deliver great quility.
Based on your video that is the knife I’m looking for. However the European distributors are out of stock. Buying it from outside Europe will cause me a lot of extra costs. Any other idea where I should buy it?
Unfortunately they are currently sold out everywhere, and because of the pandemic delivery to the retailers will take longer.
And as far as I'm aware is that the retailers don't get much when they get a new batch since Takayuki Shibata can only make a select few per week.
''Meesterslijpers'' told me that they currently get around 3 to 5 knives when they get it in stock but it is unknown when they get a batch.
So the only option now is to use the notification option that some stores offer so you get notified per email when they are in stock.
Does the bunka's clipped tip serve a specific purpose other than to just look differently?
The tip gives a bit more room for tip work compared to a Nakiri. (Trimming for certain food for example, makes it easier to control during tip work).
Video explained everything I would like to ask about this knife. Next step: buy the knife!
Hope you can buy it soon, currently, I have looked at all the retailers they are pretty much sold out at every retailer store, so I guess that the current pandemic is one of the reason.
Now that most country is slowly starting up again I hope that they all restock this knife soon :)
I watched one of your videos forget what one but you said you don't like flexible knives or soft core metal for cutting fish because of the damage it does to the delicate flesh.
I would like to see a video on how much it effects it side by side because when I looked it up I mostly found stuff on keep a knife sharp or you will crush your herbs and onions will gas you.
Yeah when it comes to sashimi fish that you consume raw it is better to filet the fish and has it untouched untill the guest comes. Omakase style is when each chef has a select few guests that he prepares a course menu for. This is also the reason why you see Japanese sushi chefs have a wider selection of knives to filet a fish.
The most common is Deba, Yanagiba combination. However, I don't prefer the Deba to filet fish.
I rather use a softer Yanagiba Rockwell of 58 like the Global or a Chef's knife like the Wusthof or Zwilling for the filleting part.
For the clean-up removing the skin and grey parts a Yanagiba and nigiri slices a Yanagiba.
The same for Tuna, I prefer a Sujihiki for Tuna over the Yanagiba, since the blade width is thinner and also less thick so less chance of the tuna to cling onto the blade.
The Yanagiba is great for salmon, seabass, mackerel, etc since you have a concave which prevents the fish from sticking therefore less tearing.
A video of it would be hard to do since it depends on how long you plan to serve the fish raw. The better the Rockwell and sharpening angle the longer the fish will stay fresh so less moist will form and fewer bacteria to grow. The only example I probably can do is cut the fish with 2 knives one that is dull (so that you can actually see the effect over time) vs a sharp knife. And add a kitchen paper beneath it and wait 24 to 48 hours so that you can see the difference in moisture on the kitchen paper. I can't promise a video of it right now, not working atm and no fish for me to play with.
I probably can visit the restaurant once social distancing is over and things are back to normal so that I can take a picture or video there.
Thanks for the detailed reply.
Hope you can get work soon.
beautiful
How much do you earn so you can have all of those great knives?! :D
lol, currently nothing since there is no work during the pandemic, but got the knife a few years back but was sidetracked with fulfilling other review requests :)
Don't expect anything expensive near term, will only do the reviews on knives that I currently have so no more expensive purchases anymore :(
@@chefpanko Ohh I see, hope that restaurants will be opened soon so you will be able to keep doing what you love :)
@@itiswhatitis528 :) hope that everything will recover so that we all can go back to how it was! Stay healthy!
what about xinzuo? They have sg2 line as well, I bought their sg2 5 inch petty knife for testing
Xinzuo is one of the select few that delivers consistent quality. But I did not try their SG2 line yet, a lot of the manufacturers have also improved the heat treatment (as I was told by a few of them so the Rockwell hardness fluctuation should be minimized).
@@chefpanko actually they claimed is SRS13, I ordered along with their deba X9Cr18M steel on black Friday
I recently got this exact knife.
I am in love with this knife, I have time wanting one but I can not find it, a few weeks ago I decided on a makoto bunka and it is absolutely a delight to use it. For my luck I just saw yesterday some shibata gyuto of 210mm, I do not know if to buy it 🥲
Makoto knives are great too, if you need the other one or want the other one is a decision only you can make :)