Shinryoku Gyuto 236mm

Shinryoku (??v), or ‘Deep Green’ as it is translated from Japanese, is the name artist Shoichi Hashimoto gives the 270-layer damascus pattern used toform this incredible blade. Forged from a four-alloy formula of White No.1, White No.2, Blue No.1, and Blue No.2 Hitachi high-carbon steel alloys, Shoichi creates a full-size, 236mm / 9.3″ gyuto blade (sold without handle) which represents the apex of today’s traditional Japanese bladesmithing. A damascus artist at heart, Shoichi is a talented metalworker, blacksmith, and creative visionary who crafts culinary blades as a means of testing the limits of functional damascus artistry and the efficacy of the patterns he develops. Like the damascus itself, the nuances and details found in this blade are striking. Symmetrical, mid-height convex bevels slim downward to an extremely fine, razor-sharp ‘zero’ edge. As can be found in other high-end Japanese cutlery, including many single bevel blades, the term ‘zero’ edge indicates that no secondary bevel is present; instead, a progression of whetstones are used to hone and polish the lower portion of the primary bevels which, at their meeting point, form the remarkably precise cutting edge. To produce a dynamic and versatile knife that any chef would be lucky to have as their primary cutting tool, the blade’s spine tapers forward from the tang to a very fine, glass-thin tip, faceted on both edges for comfort in use, and finished after heat treatment with the slightest touch of lateral flexibility. Like the spine, the choil is rounded and faceted at the edges for comfort in the pinch grip. Ready for handle installation, the blade’s tang is engraved with a number of details including the damascus billet number, the date of the blade’s quench, its serial number, and on the opposite side, the first polishing completion date. Blade only. Custom handle services can be provided.