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Shoichi Hashimoto Hayase Blue2+White2 Coreless Kiritsuke Gyuto220

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$4,800.00 AUD $4,499.00 AUD

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Blade Type

The Kiritsuke knife, a symbol of expertise in Japanese cuisine, is traditionally used by executive chefs. This multi-purpose knife combines features of a slicer and a vegetable knife, with its angled tip and long blade. It excels in precise slicing, chopping, and julienning, making it a prestigious and versatile tool.

Steel Type

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.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Nigara Hamono

Shoichi Hashimoto has outdone himself yet again with the Hayase Series. We are lucky enough to be able to source these blades, as their availability worldwide is extremely low. Although techincally coreless, this is still a San Mai blade. The core of the knife is comprised of 72 layers of Blue and White Steel, whilst the cladding is comprised of thousands of layers of his carbon damascus. Shoichi San was primarily a Damascus Steel artist until 3 years ago when he also started manufacturing kitchen knives. His expertise in metallurgy combined with his creativity have propelled him to being one of the best known knifemakers in Japan.

Let customers speak for us

from 1881 reviews

Excellent knife. Fantastic value for money. Highly recommended.

Malcolm McGibbon
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Difficult to light. On the positive has a great burn time.

Mark Cranston
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Nicholas Young
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Charcoal

Loved it

Ryan Webber
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Fujiwara Kanefusa FKM Deba 150mm

Sophie Lagan
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Excellence in cutting

This knife is outstanding. It feels great in hand, just the right size and weight and cuts like a razor.
I'm looking forward to preparing the next meal just so I can use it 😀

Customer
Nigara Hamono VG10 Tsuchime Damascus Gyuto 210mm
Yoshoku Whetstone

Very good stone. I definitely recommend them.

Chris Tamsett
Yoshoku 1000/6000 Grit Whetstone

Premium Knife Care Bundle 1000/3000

Kyaw Kyaw Soe
Premium Knife Care Bundle 1000/3000
Great petty knife

Very light, nice shape and look. Recommend for such a good price

Quentin Tremblet
Chefs Edge Shipping Cover

Excellent piece of equipment. Knives have never been that sharp

Barry McIntosh
Ceramic Honing Rod Black 10"

Excellent well balanced knife, was put to work straight away and haven’t been able to fault it

Aaron Nott
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i love the knife

the knife is damn cool.i love it

yuen keat
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Niagara vg10

Absolutely stunning and especially for the price and unique handle!

Robert Cummings
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Amazing buy

Bought for a friends wedding anniversary, he is a chef, absolutely loved the blade. Big fan of the weight, colours & overall feel. Ideal

Jake
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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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