🚨This stunning knife will go on sale Wednesday April.13 @ 12 noon AST.🚨
About this knife:
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.
This knife has been forged with a cutting steel made from Aogami#2 and Shirogami#2. To successfully forge weld these steel together takes an extreme amount of skill because of the small temperature window. He then forges a damascus cladding made from soft iron, SPCC, SS400, S50C, SCM440, SK3 and SKS3. After the damasus cladding is complete he forge welds this protective jacket to the outside of his blue and white carbon steel core. This is 100% mind bending and the knife is unlike anything else on the market.
To top it all off Hashimoto-san has enlisted the help of one of the most highly skilled sharpeners in Japan, Naohito Myojin. Myojin-san works with only the best of the best blacksmiths in Japan, his attention to detail is second to none. He has chamfered both the spine and choil perfectly and his grind leaves the knife cutting like a laser but feeling like a workhorse.
We have chosen to fit a classy octagonal ebony handle to this knife, we love the white horn collar and silver spacer as it accents the knife nicely without taking away from the sheer beauty of it. This knife also comes with a matching ebony saya that just sets the whole package off. Whoever ends up owning this knife will own a real piece of Japanese knife making history, a true heirloom tool.
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.
Steel: Aogami #2 + Shirogami #2 Twist
Edge Length: 240mm
Height at heel: 53.5
Spine thickness above heel: 3.4mm
Weight: 254 grams
Handle: Octagonal Ebony w/White Buffalo Horn Collar and Silver Spacer