Santoku 180 mm, HADO Ginsan Damascus Kiritsuke Santoku
For those who want a santoku with a pointed tip.
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Description
Kiritsuke santoku, 180 mm, from HADO in Sakai. It is a santoku with a pointed, angled tip, for meat, fish and vegetables and for fine work with the tip.
The blade is Ginsan (Silver #3), a stainless steel, with a Damascus pattern. The handle is Japanese (wa) in cherry. The edge is sharpened 50/50, so the knife suits both right- and left-handed use.
Ginsan is easy to look after. Wash the knife by hand and wipe it dry after use. HADO was the first brand we brought into the shop. We sharpen it in the workshop when it needs it.
HADO · Sakai, Osaka
HADO was started in 2019 by Fukui Co. in Sakai. The team is six craftsmen who do almost everything themselves: sharpening, polishing and fitting handles, with blades forged by Sakai smiths such as Yoshikazu Tanaka and Shogo Yamatsuka.
All knives from HADOSpecifications
- Knife type
- Santoku (chef's knife)
- Region
- Sakai, Osaka
- Hardness
- 60-62 HRC
- Blade length
- 180 mm
- Handle
- Cherry
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- 1000083
About the knife type: Santoku (chef's knife)
The kiritsuke santoku is a Japanese chef's knife that combines features of two common knife types: the kiritsuke and the santoku.
The kiritsuke is a single-bevel knife with a long, straight edge that narrows towards the tip. Traditionally it has been used only by sushi chefs or head chefs, because of its complex shape and demanding handling.
The santoku is an all-purpose Japanese chef's knife, and the name translates as 'three uses'. The three uses are meat, fish and vegetables, so it can be used for most things in the kitchen.
Whether you are chopping vegetables, slicing meat or filleting fish, the knife handles a range of tasks with precision and ease.
About the steel: Ginsan (Silver #3)
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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