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Shoichi Hashimoto White 2 Honyaki Gyuto 240mm

$4,400.00 AUD

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Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Honyaki Gyuto

Blade Material

White 2, Etched w/pronouced banding

Handle Material

Ebony w/Blonde Buffalo Horn

Bevel

Double Bevel

Maintenance Level

High

Edge Length

240mm

Overall Length

390mm

Spine Thickness

3.5mm/2.5mm

Blade Height

51mm

Weight

232g

HRC

~62

An In depth look

Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

Care Information

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

Introducing

Shoichi Hashimoto

Renowned for crafting some of the most breathtaking Damascus patterns found in Japan, Shoichi Hashimoto seamlessly blends exceptional artistic vision with deep metallurgical expertise. Initially recognized primarily as a Damascus steel artist, Hashimoto-san transitioned into kitchen knife production several years ago, quickly earning acclaim among collectors, chefs, and knife enthusiasts worldwide.

Frequent exhibitor at renowned international knife events such as the Seki Knife Show in Japan and the New York Knife Show, Shoichi Hashimoto continues to capture admiration not just for the beauty of his knives, but also for their superior cutting performance. In the words of one experienced sushi chef, the kireaji (sharpness and cutting feel) of Hashimoto-san’s knives is truly "unrivalled."

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