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Shoichi Hashimoto "Zaregumo" Coreless Damascus Gyuto 270mm

$5,742.00
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Shoichi Hashimoto "Zaregumo" Coreless Damascus Gyuto 270mm
$5,742.00
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Blue 2 + White 2 Coreless Damascus
Hardness
62 HRC
54 Soft 67 Hard
Maintenance
Demanding
5 / 5
How to care for this steel
Style
Gyuto
Blade Material
Blue 2 + White 2 Coreless Damascus
Handle Material
Octagon Ebony & Blonde
Bevel
Double Bevel
Edge Length
285mm
Overall Length
445mm
Spine Thickness Heel/Mid
3.8mm/2.8mm
Blade Height @ Heel
55mm
gWeight
273g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Hiroshima·Blacksmith

Shoichi Hashimoto

Hiroshima
Shoichi Hashimoto
Coordinates
34.4°N · 132.5°E
Signature
Abstract damascus art, fixed blades
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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