Shoichi Hashimoto "Yuzan" Aogami #2 / Shirogami #2 Coreless Twisted Damascus 240mm Gyuto with Ebony Marble Buffalo Horn Handle

A groundbreaking attempt in using both Aogami #2 and Shirogami #2 in making the Gyuto, Master Hashimoto grants a distinctive pattern like a landscape of mountains and rivers on the blade. This masterpiece is more than a tool but a greatly coveted piece of art among knife lovers.

Spec:

• Origin (Made in): Hiroshima-shi, Hiroshima Perfecture, Japan
• Artist: Shoichi Hashimoto
• Knife Type: Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Aogami #2 (Blue #2) & Shirogami #2 (White #2)
• Jigane (Cladding): Crafted thousand-layers Damascus using various carbon steel types
• Hardness: 62-63 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes: Artisan-grade Damascus
• Blade Length: 240mm (9.4")
• Blade Height (at heel): 53mm
• Spine Thickness
• Above heel: 3.3mm
• Middle: 2.6mm
• Handle
• Premium Custom Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony
• Kuchiwa: Marble Buffalo Horn
• Ginmaki: Nickel Copper (x3)
• Length: 146mm
• Overall Length: 399mm
• Weight: 230g (8.11oz)

About Shoichi Hashimoto 橋本 庄市

Master Shoichi Hashimoto (橋本 庄市) is a distinguished figure in high-end Japanese knifemaking, celebrated for his skill in crafting both artistic Damascus steel and high-performance chef knives. His journey into knifemaking is rooted in a lifelong fascination with edged objects and a deep understanding of metallurgy. Unlike most of blacksmiths in Japan, master Hashimoto received higher education in a university, and discovered Damascus steel making while obtaining art degree. Hashimoto became a respected Damascus Artist in Japan, combining his art foundation with deep knowhow of metallurgy. Describing himself as a “Modelling Knifemaker,” Hashimoto approaches knife making with an artistic and sculptural sensibility. He is a one-man operation, designing, forging Damascus steel, and sharpening each blade, demonstrating his commitment to quality. His knives showcase a blend of art and function, making him sought-after by knife collectors.

Care:

Aogami #2 (Blue #2) steel and Shirogami #2 (white #2) are premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.