Born in 1982 in Hiroshima, Shoichi Hashimoto is a relatively young blacksmith. He has attended the University of Hiroshima and obtained a degree in art and modeling. HIs master, Takanori Mikami, is a sword maker and together they have created many different art pieces that have garnered national and international attention.
It wasn't until recently Hashimoto-san decided to dive into the world of culinary blades and when he did he made sure he understood everything that goes into making a successful chef knife. Taper, heat treatment and perfect finish grinds have all been studied and perfected.
Gyuto: A general-purpose knife that most chefs would say they could not do without. This knife is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. I use my gyuto for just about anything, from butchering fish, to brunoise veg, to cutting the cake. Any good chef will tell you to buy a quality Gyuto first, and build the the rest of your knife kit around it.
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
Edge Length: 185mm
Height at heel: 50mm
Distal Taper Heel: 3.26 mm
Distal Taper Mid: 2.55mm
Distal Taper Tip: 0.4mm
Handle: Ebony w/ black buffalo horn and spacers
Cladding: Iron Clad
Construction: Forge Welded
Edge bevel: 50/50
Knife Line: Watarase
Maker: Shoichi Hashimoto
Place of Origin: Hiroshima, Japan
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