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Real head chefs across the UK put Shimeru blades to work on the pass, service after service.
Head Chef at Kiyoto Sushi
London
Head Chef at The Grazing Cow
Telford
Head Chef at Duke of Wellington
London
Head Chef at Niwa Yakitori
Manchester
Head Chef at The Royal Oak
Ashbourne
Head Chef at Hintlesham Hall
Ipswich
Head Chef at 1260 Hoylake
Wirral
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Blade Length
8"
Steel Type
67-Layer Damascus Steel (VG10 Core)Compare →
Handle
Deep ocean-blue resin and natural lofidied wood with brass mosaic pin
Knife Type
GyutoCompare →
Best For
Slicing, dicing, chopping vegetables and proteins
Precision.
Balance.
Craft.
Hakuba 白馬 8″ Damascus Steel Gyuto Chef Knife 牛刀
Introducing the Hakuba 白馬 by Shimeru, a premium 8″ gyuto knife that embodies strength, elegance, and masterful precision. Named after Japan's legendary "White Horse" mountain peaks, the Hakuba is forged for those who demand excellence in both form and function.
67-Layer Damascus Steel Precision At the core of the Hakuba lies a blade forged from 67 layers of premium Damascus steel with a VG10 cutting core, delivering exceptional sharpness, resilience, and edge retention. The mesmerising swirl pattern across the blade is unique to each knife, a hallmark of traditional Damascus craftsmanship. The hammered finish reduces surface friction, enabling seamless cuts through vegetables, proteins, and delicate ingredients alike.
Artisan Handle Craftsmanship The Hakuba's handle is a striking fusion of deep ocean-blue resin and natural lofidied wood, accented with an elegant brass mosaic pin. This bold combination creates a visual depth reminiscent of mountain forests meeting twilight skies. Beyond its beauty, the handle offers outstanding durability and moisture resistance, while the ergonomic shape provides a comfortable, secure grip that reduces fatigue during prolonged use.
Uncompromising Versatility With its perfectly balanced 8″ blade, the Hakuba gyuto excels across the full spectrum of kitchen tasks, from precision slicing and intricate dicing to confident chopping. The harmonious weight distribution ensures effortless control, making it equally suited to daily meal preparation and refined culinary creations.
Command Your Kitchen The Hakuba 白馬 8″ Damascus Steel Gyuto Chef Knife is more than an instrument—it is a declaration of intent. For chefs and home cooks who value artistry and performance in equal measure, the Hakuba will become the cornerstone of your kitchen, inspiring mastery with every cut.
Crafted from professional-grade, heat-treated high-carbon steel, Shimeru Knives deliver exceptional sharpness, durability, and edge retention. From the first slice, you’ll experience the precision that sets us apart.
Our knives are guaranteed to be the sharpest you’ve ever owned. No exceptions, no compromises. Just 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 15° (compared to the standard 20-25° of most Western knives), our blades allow for smoother, faster cuts, enhancing your cooking efficiency by 2 to 3 times.
Not sure which knife?
Answer a few quick questions about how you cook, and we'll match you with the perfect blade.
Sakawa 8.5" Damascus Steel Gyuto Knife 牛刀
£74.99
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. With these three steps it'll stay razor-sharp for years.
Brilliant knife, use it daily in a professional kitchen. Massive upgrade from my old Victorinox, holds an edge for ages and the balance is spot on. Bit heavier than I'm used to but that actually helps with the rocking motion.
Got this for my husband's birthday and he's been using it non stop. The damascus pattern is even nicer in person, photos dont do it justice. Cuts through carrots and onions like they're soft butter, edge retention on the VG10 is proper good. Came in a nice box too. Only thing is i'm a bit jealous I didnt get one for myself.
Got this for my husbands birthday and I've ended up nicking it most days. The damascus pattern looks even better in real life, proper stripy like the photos but more depth. Sharpness wise its silly sharp, diced a whole load of onions for a curry the other night and no tears at all which I've never had before. Kept its edge brilliantly so far and we use it daily. Big step up from our old Procook knives.
Its a nice looking knife and the blade is sharp enough, but for eighty quid I was expecting a bit more heft to it. The handle feels quite light in my hand which I know some people like but I prefer a bit more weight at the back. Cuts veg fine and the edge is holding up ok after 3 weeks but not blown away honestly. Might keep it for lighter prep work and go back to my old Sabatier for heavier jobs.
It's a nice enough knife but I was expecting something a bit more special for 80 quid to be honest. The balance is off for me, feels handle heavy which I'm not used to. Slices ok but it's not as effortless as I hoped with something like a butternut squash. Might just be my technique, I dunno. The finish is pretty and it looks the part on the magnetic rack though.
Got this for my dads 60th and hes absolutely chuffed with it. Say's its the sharpest knife hes ever used straight out the box. The damascus pattern looks even better in person, dead classy. Used it to carve the sunday roast and it went through like butter. I nicked me finger just wiping the blade honestly. Proper good buy for the money.
Bought this for my other half's birthday, he's been going on about getting a decent Japanese knife for ages. He absolutely loves it, says the edge retention on the VG10 is spot on, still razor sharp after a fortnight of proper cooking. Only thing he reckons is he'd prefer it in a 9 or 10 inch, he's got big hands and the 8 inch feels a touch dainty for him. Still, does the job nicely and looks class in the kitchen.
Ok so I got this about 3 weeks ago and its proper sharp, glides through big carrots and celery like nothing. The Damascus pattern looks gorgeous, almost too pretty to use but I've been battering it daily. My only small moan is the handle feels a bit flat on the sides, not as comfy as the rounded ones I'm used to. Saying that I've got used to it now and it doesnt bother me much, still a cracking knife for the money.
Lovely knife this, really sharp out the box and the damascus pattern looks cracking. Used it for a few weeks now and it's held its edge nicely, makes quick work of onions and spuds. Only thing is i wish it came with a sheath or something, bit annoying having to keep it in the cardboard sleeve or buy a separate saya. Handle took a bit of getting used to, its slightly chunkier than what im used to but i actually like it now. Overall for £80 its a proper decent gyuto.
Ok so I got this knife cos I wanted to try a proper gyuto after years of using a santoku. Its decent enough, edge is ok out the box but nothing mindblowing for the price. The damascus cladding looks nice but the VG10 core feels like it could be sharper tbh, I've had cheaper knives that cut better after a quick strop. Handle is a bit plain, expected something a bit more special for eighty quid. Does the job but I wont be raving about it, might just be me but I think my old Wusthof is still better for daily use.
