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
  

Cutting Surfaces:

Choose end-grain cutting boards or soft plastic boards.

Avoid glass, marble, slate, plates, china,or anything harder than steel. 

Bamboo and edge grain hardwood is not recommended due to the hardness.

Cutting tips:
Avoid cutting through bones to prevent blade chipping.

Refrain from using the knife on frozen food; opt for a knife with softer steel.

Never twist, cleave, or pry the blade if it gets stuck. Gently  remove your knife and try again.

• The Cook's Edge ships worldwide.
• Free shipping for orders over $200 CAD anywhere in Canada or the US.*
• If your order is less than $200 CAD the shipping will be calculated by weight.
• We aim to ship your order within 24-48 hours from the time of purchase, with the exception of Sundays and holidays. All parcels we ship are insured and traceable. All parcels are shipped from our shop in Charlottetown, Prince Edward Island, Canada.

*Please note that heavy orders such as cutting boards and whetstones are subject to additional shipping charges that will be calculated and quoted upon ordering.

INTERNATIONAL SHIPPING 

• When shipping to any country outside of Canada or the US we use DHL Express worldwide or UPS Expedited worldwide shipping with a weight based rate.

For further info on Shipping or Returns please check out our shipping and returns page.