Gyuto 210 mm, HADO Junpaku Gyuto
For those who want one knife for most things: meat, fish and vegetables.
Carbon steel: dry it right after use.
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Description
Gyuto (chef's knife), 210 mm, from HADO in Sakai. The gyuto is the knife for most things: meat, fish and vegetables.
The core is Shirogami 1 (White #1), a carbon steel that is easy to sharpen. The cladding is stainless, and the surface is polished migaki. The handle is Japanese (wa) in Japanese oak lacquered with urushi, and the edge is sharpened 50/50.
With stainless cladding, it is the edge that needs care. Wash and dry the knife straight after use. 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
- Gyuto (chef's knife)
- Region
- Sakai, Osaka
- Hardness
- 63-64 HRC
- Blade length
- 210 mm
- Handle
- Lacquered Japanese oak, Urushi
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- 1000106
About the knife type: Gyuto (chef's knife)
A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
About the steel: White #1 (Shirogami #1)
Care and maintenance
Carbon steel: rinse and dry the knife right after use. A little dark patina is normal and protects the steel.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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