Shoichi Hashimoto (橋本庄市) Hayase Blue / White Damascus Gyuto 240mm with Corian Handle and Wenge Saya

Shoichi Hashimoto Hayse (早瀬) Gyuto 240mm (Same lines along with Yuuzan and Watase). Blade only price, can ship with a simple octagonal handle and a wenge saya (free of charge). With Corian Handle and Wenge Saya

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K&S is excited to present you kitchen knives by Shoichi Hashimoto.  I received the first batch of Hashimoto's knife probaby around 2 years ago, I was never able to list it them to you in a way that I was happy. I feel like the handle and saya that I have was not perfect enough for such a beautiful piece of art. Delay upon delay, compounded with the pandemic, it wasn't until early 2021 that I have something I am finally happy with: the Shoichi Hashimoot knife, in full Knives and Stones package. Enjoy!

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Hashimoto hand forged  blue 2 / white 2 core damascus Gyuto

Profile: K&S special profile that resembles a Masamoto KS style tip, with a very flat sweet spot.

Core: 72 layer blue 2 / white 2

Clad: Over 4000 layers of damascus cladding, handforged by Hashimoto, comprised of:

Hitachi yellow paper 2, SK3 SK5, SKS3, SUP10, SNCM448, SNCM630, SCNM815, SNB16, SCN43, SC50C, SS400, various soft iron (information supplied by Hashimoto).

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About Shoichi Hashimoto (橋本庄市)

Shoichi Hashimoto is a damascus artist who is speicalized in producing some of the most stunning damascus work I have came across in my career. You can read more about his background in this blogpost.  He is a frequent exhibitor of numerous knife shows, including the Seki Knife Show and the New York knife show, so make sure you visit his stand next time around.

While his design is certainly breathtaking, his forging skill is also high up there as well. His signature 72 layer blue / white core is made by forging blue 2 and white 2 steel together. As you might know, blue and white steel have different ranges of heat treatment temperature, and the overlap region is very narrow. Shoichi is able to heat treat the 72 layer core perfectly within that narrow region resulting in the blue / white damascus hard steel that according to one of my sushi chef customer, " the Kireaji (切れ味, feel of the cutting edge) is unrivalled".

Measurements