HADO Ginsan Kiritsuke Gyuto 210 mm tomatosharp

Gyuto 210 mm, HADO Ginsan Kiritsuke Gyuto

Name: Gyuto 210 mm, HADO Ginsan Kiritsuke Gyuto
Brand: HADO
SKU: 1000050
Price: 6290.0 NOK
Availability: OutOfStock

6 290,-

For those who want a gyuto with a straighter edge and a pointed tip.

Out of stock

Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Description

Kiritsuke gyuto of 210 mm from HADO. The shape is a gyuto with a straighter edge and a pointed, angled tip, for meat, fish and vegetables.

The blade is Ginsan (Silver #3), a stainless steel, with a polished migaki finish. The handle is Japanese (wa) in lacquered cherry wood, kijiro urushi. The edge is sharpened 50/50.

HADO is based in Sakai, where six craftspeople do the sharpening, polishing and handle fitting themselves. Ginsan is easy to care for: wash by hand and wipe dry. We sharpen it in the workshop when it needs it.

Made by

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 HADO

Specifications

Knife type: Gyuto (chef's knife)
Region: Sakai, Osaka
Steel: Ginsan (Silver #3), stainless steel
Hardness: 60-62 HRC
Blade length: 210 mm
Handle: Lacquered cherry wood, Kijiro Urushi
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): 1000050

About the knife type: Gyuto (chef's knife)

The kiritsuke gyuto is a Japanese chef's knife that combines features of two common knife types: the kiritsuke and the gyuto.

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 gyuto, on the other hand, is a Japanese chef's knife similar to a Western chef's knife. It has a long, slim profile with a pointed tip and a thinner blade than the kiritsuke.

The kiritsuke gyuto has the look of a kiritsuke with the versatility of a gyuto.

See all knife types

About the steel: Ginsan (Silver #3)

A stainless carbon steel with 14% chromium, combining the properties of carbon steel with stain resistance. Gives good sharpness and is easy to sharpen, whilst needing less maintenance than traditional carbon steels. Clean and dry after use; avoid long exposure to moisture. Resistant to patina.

Hardness 60-62 HRC · Care: easy care. HRC is the hardness of the steel: harder holds the edge longer, softer is easier to sharpen.

See the difference between the steels

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.

See how to care for the knife · How to sharpen it yourself

See all knives