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Kakehashi 8" Stainless Steel Gyuto Knife ηε
Introducing the Kakehashi ζ’―ε· by Shimeru, a premium 8" gyuto knife that redefines versatility and craftsmanship in your kitchen. Expertly designed for culinary enthusiasts and professional chefs alike, this knife combines the precision of a gyuto with the robust functionality of a cleaver, making it an essential tool for a wide range of culinary tasks.
The Kakehashi features a stunning blade crafted from vacuum heat-treated AUS10 stainless steel, offering exceptional sharpness, edge retention and durability. This high-performance steel ensures the blade remains keen through extensive use, while the finely honed edge delivers effortless slicing, mincing and chopping of everything from delicate vegetables to hearty meats, making it perfect for meal prep or intricate plating.
What sets the Kakehashi apart is its unique dual functionality. The 8" blade is perfectly balanced, providing the agility and precision of a gyuto while possessing the heft and durability of a cleaver. This allows you to tackle a variety of kitchen tasks with ease, whether you are dicing onions, chopping herbs, breaking down poultry or slicing through thick cuts of meat. Its robust design ensures it can handle even the toughest ingredients without compromising performance.
Designed for comfort and control, the Kakehashi features an ergonomic olivewood handle that feels natural in your hand. The warm golden grain of the olivewood provides a touch of organic elegance, while the carefully carved profile ensures a secure grip that reduces fatigue, allowing for extended use without discomfort. This attention to detail in the handleβs design ensures you can manoeuvre the knife with precision and confidence, whether you are engaged in detailed work or high-volume food preparation.
Discover the unparalleled craftsmanship and functionality of the Kakehashi by Shimeru, a knife that beautifully bridges the gap between a gyuto and a cleaver. Perfect for culinary creators who seek quality and versatility in their tools, the Kakehashi will inspire your cooking journey, making every task a pleasure and every dish a masterpiece.
Crafted from professional-grade, heat-treated high-carbon steel, Shimeru Knives deliver exceptional sharpness, durability, and edge retention. From the first slice, youβll experience the precision that sets us apart.
Engineered for unmatched sharpness: razor-sharp blades that elevate your culinary experience.
Shimeru Knives feature uniquely designed handles that not only add a sophisticated touch to your kitchen but also provide a comfortable, secure grip for effortless chopping and slicing.
With a double-bevel edge sharpened to 15Β° (compared to the standard 20-25Β° of most Western knives), our blades allow for noticeably smoother, faster cuts.
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Step 1: Rinse
Warm water and mild soap after each use. Never put your knife in the dishwasher; the harsh detergents and jostling will damage the edge and handle.
Step 2: Dry
Towel dry immediately. Don't leave it wet or in the sink; even stainless steel can develop spots if left damp.
Step 3: Store
Use a knife block, magnetic strip, or blade guard. Never toss it loose in a drawer; it dulls the edge and is a safety hazard.
That's it. No special maintenance, no fussy rituals. Your Shimeru knife is designed for daily use, and with these three steps it'll stay razor-sharp for years.
Every knife comes in its own presentation box, ready to give as a gift.
Really solid knife for the price. Sharp as hell out of the box and after a month of use its still shaving sharp. My only complaint is the handle shape took a little getting used to, it's a bit more squared off than I'm used to but now I don't notice it as much. Wish they made a 210mm version maybe? Anyway, great knife just be aware the handle isn't for everyone.
Got this gyuto a few weeks ago and it's quickly becoming my go to. Came super sharp out of the box, still slices through tomatoes easy after daily use. The AUS10 steel holds an edge way better than my old Henckels. Balance feels really nice, not too heavy. I've used it for everything from breaking down a chicken to mincing garlic and it just glides.
Really solid knife for the price. The AUS10 steel holds an edge way better than my old German knives and it takes a nice patina after some use. Only thing is the handle is a bit blocky for my grip, I wish it was slightly more rounded. But thats just a personal thing, still a great daily driver. Makes quick work of onions and herbs, and the heel height is good for knuckle clearance.
Got this for my birthday and man I love it. The blade is wicked sharp out of the box, sliced through tomatoes like nothing. Used it for a week now on everything from veggies to breaking down a chicken and it still feels just as sharp. The weight is really nice, not too heavy but feels solid. Handle is comfortable even when my hands are wet. Big upgrade from my old hand-me-down knives.
So I've been using this gyuto for about a month now and honestly its a massive upgrade from my old Chicago Cutlery set. The AUS10 steel holds an edge way longer than I expected, I've only had to touch it up once with my honing rod. Used it to break down a whole chicken last weekend and it glided through joints like butter. Only tiny thing is the handle took me a day or two to get used to the shape but now it feels perfect in my hand. Great knife for the price no complaints.
Got this for my husband who's been getting into Japanese cooking and he absolutely loves it. The blade is razor sharp right out of the box, made quick work of slicing sashimi grade salmon and dicing onions. Handle feels really nice and balanced, not too heavy not too light. Came in a nice box too which was a bonus.
Got this knife last week and honestly it's the sharpest thing I've ever owned. Made quick work of some tomatoes and onions for salsa and it glided right through. The handle feels nice in my hand, not too slippery. My old knife from Target is going in the trash lol. Cant believe it was only 75 bucks.
Pretty solid knife for the price. The blade came super sharp out of the box and it holds an edge well after a few weeks of daily use. Only thing is the handle shape took a bit to get used to, it's a little thicker than I prefer but not a dealbreaker. Used it to break down a chicken and it did great. Wish it came with a saya but oh well, still a good buy.
My first Japanese knife. I was worried it would be too delicate but it's surprisingly sturdy. The edge retention is no joke, still super sharp after weeks of use.
Great value for the money. I was looking at way more expensive gyutos but this one does everything I need. The steel seems really good quality, no issues so far.
