About Shoichi Hashimoto: 

Born 1982 in Hiroshima, Shoichi Hashimoto is a relatively young blacksmith. He 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 all the nuances that goes into making a successful chef knife. 

After working and collaborating with different knife sharpeners on past projects, he has also dove into the sharpening and polishing aspect of knife making. Just look at the choil shot on this post, a very nice convex edge, fitting for an heirloom kitchen tool such as this!

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.

Carbon Steel Knife Care

 

Knife Specs: 

  • Steel: White#1
  • HRC: 62
  • Edge Length:  240mm
  • Total Length: 400mm
  • Height at heel: 52.8mm
  • Distal Taper Heel: 3.4mm
  • Distal Taper Mid: 2.5mm
  • Distal Taper Tip:  .7mm
  • Weight: 269 grams 
  • Handle:  Ebony w/White Horn and nickel spacers
  • Saya: Sold Separately
  • Shape: Gyuto
  • Finish: Jihada (Banding/Metal Flow)
  • Cladding: N/A
  • Construction: Honyaki (Differentially Hardened)
  • Edge bevel: 50/50
  • Knife Line: -
  • Blacksmith: Shoichi Hashimoto
  • Sharpener: Shoichi Hashimoto
  • Source: Hatsukokoro (H&K)
  • Date of Forging: 24/01/18 (Inscribed on tang)
  • Date of Sharpening: 24/02/22 (Inscribed on tang)
  • Place of Origin: Hiroshima, Japan

Shōichi Hashimoto White#1 Honyaki Gyuto 240mm

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About Shoichi Hashimoto: 

Born 1982 in Hiroshima, Shoichi Hashimoto is a relatively young blacksmith. He 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 all the nuances that goes into making a successful chef knife. 

After working and collaborating with different knife sharpeners on past projects, he has also dove into the sharpening and polishing aspect of knife making. Just look at the choil shot on this post, a very nice convex edge, fitting for an heirloom kitchen tool such as this!

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.

Carbon Steel Knife Care

 

Knife Specs: 

  • Steel: White#1
  • HRC: 62
  • Edge Length:  240mm
  • Total Length: 400mm
  • Height at heel: 52.8mm
  • Distal Taper Heel: 3.4mm
  • Distal Taper Mid: 2.5mm
  • Distal Taper Tip:  .7mm
  • Weight: 269 grams 
  • Handle:  Ebony w/White Horn and nickel spacers
  • Saya: Sold Separately
  • Shape: Gyuto
  • Finish: Jihada (Banding/Metal Flow)
  • Cladding: N/A
  • Construction: Honyaki (Differentially Hardened)
  • Edge bevel: 50/50
  • Knife Line: -
  • Blacksmith: Shoichi Hashimoto
  • Sharpener: Shoichi Hashimoto
  • Source: Hatsukokoro (H&K)
  • Date of Forging: 24/01/18 (Inscribed on tang)
  • Date of Sharpening: 24/02/22 (Inscribed on tang)
  • Place of Origin: Hiroshima, Japan

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