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Hashimoto shirogami#1 honyaki gyuto 240mm
¥420,000 JPY
¥420,000 JPY
Sale Sold out

Ships from Tokyo, Japan  ·  Dispatched within 24–48 hours

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Specifications

The Hashimoto Shirogami #1 Honyaki Gyuto 240mm is a handcrafted Japanese chef’s knife forged by damascus artist Shoichi Hashimoto. This honyaki gyuto features a distinctive random hamon, unlike the typical symmetrical waves seen on honyaki knives, with an irregular organic pattern meandering along the blade.

This honyaki notably exhibits a mesmerizing jihada—the visible grain pattern that results from the steel being repeatedly folded and drawn out during the laborious forging process.

The blade is sharpened by Naohito Myojin, adding to the collaborative craftsmanship involved in creating this exquisite piece. This synergy between Hashimoto’s forging and Myojin’s sharpening ensures the knife is not only a work of art but also a highly functional tool.

This gyuto is perfect for collectors and enthusiasts who appreciate exotic blades crafted by top artisans. Its combination of unique aesthetics and high-tier craftsmanship makes it a prized addition to any collection.

Details

  • Blacksmith: Shoichi Hashimoto
  • Sharpener: Naohito Myojin
  • Producing Area: Hiroshima, Japan
  • Knife Type: Honyaki Gyuto
  • Steel: Shirogami #1 / White #1

Blade & Handle Specs

  • Overall Length: 396mm
  • Blade Length (Heel to Tip): 238mm
  • Blade Height at Heel: 52.9mm
  • Spine Thickness:
    • At the handle: 3.8mm
    • At the heel: 3.5mm
    • Midway: 2.3mm
    • 1cm from the tip: 1.2mm
  • Weight: 272g
  • Edge/bevel: 50:50
  • Handle: Octagonal ebony with nickel spacers
  • Hand Orientation: Ambidextrous
  • Saya/Sheath: Not included

Notes:

  • For the care and maintenance of Japanese knives, such as this Hashimoto Shirogami #1 Honyaki Gyuto, please refer to our care guide.
  • Slight measurement variations are typical in handcrafted Japanese kitchen knives.
  • Minor cosmetic differences, such as light surface marks or fine scuffs, are common in handmade knives.
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