The sense of ‘shokunin’ imbued in each of the Hashimoto blades is just incredible; the expertly shaped convex-ground blade offers optimal cutting performance while minimizing food stiction, and the carbon twisted damascus steel (no need to choose between white or blue steel, this one has both!), provides not only a beautiful pattern, but also a fun sharpening experience.

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

Brand: Shoichi Hashimoto
Blacksmith: Shoichi Hashimoto
Profile: Gyuto
Size: 240mm
Steel Type: Carbon Steel
Steel: White #2 + Blue #2, Soft Carbon Damascus Clad
Handle: Taihei Makassar Ebony & Buffalo Horn Ferrule Octagonal
Total Length: 400mm
Edge Length: 238mm
Handle to Tip Length: 254mm
Blade Height: 52mm
Thickness: 3.9mm
Handle Length: 146mm
Weight: 216g
Hand Orientation: Ambidextrous
Come with Ebony Saya