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Gyuto 210 mm, HADO Shiosai K-Gyuto
For those who want a gyuto with a straighter edge and a pointed tip.
You have another variant of this item in your wishlist.
Goes with the knife
Maintenance kit, keep the knife sharp
Sale price990,-
Regular price1 189,-
Cutting board 40×30 cm, TOMATOSHARP End grain ash
Sale price1 290,-
10Good Complete Sharpening Kit
Sale price2 190,-
Regular price2 990,-
Knife case, SHINOGI Case 15-25
Sale price4 990,-
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Gyuto 210 mm, HADO Shiosai K-Gyuto
Sale price4 450,-
You have another variant of this item in your wishlist.
Description
HADO Shiosai is a series of handmade Japanese kitchen knives that combines traditional craft with modern materials and design. The series is made in Sakai, Osaka, an area known for its skilled knife makers. HADO Shiosai knives are made with SG2/R2 high-speed powder steel, a stainless steel known for its sharpness and durability. This gives the knives a very sharp edge and good resistance to rust.
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 HADOSpecifications
- Knife type
- Gyuto (chef's knife)
- Region
- Sakai, Osaka
- Steel
- R2/SG2, powder steel (hsps)
- Hardness
- 64-65 HRC
- Blade length
- 210 mm
- Handle
- Walnut
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- 1000359
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.
About the steel: R2/SG2
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.
Similar knives
Recommended for the home cook
Customer Reviews
Overall rating: 5.0 / 5 from 2 reviews.
Liker d litt grovere grepet,som passer til grovere hender. D lange skaftet skaper god balanse. (Bare kapp vis d kjennes langt). Denne var og skjerpet direkte ifra du får den. Blev litt av ein favoritt ifra start.