Gyuto 210 mm, HADO Sumi B1D Wide 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, in a wide version. The blade is taller than on a standard gyuto, with plenty of room for your knuckles.
The core is Aogami 1 (Blue #1), a carbon steel. The cladding is iron with a Damascus pattern and kurouchi, the dark forge scale left from the forge. The handle is Japanese (wa) in Japanese oak with cherry bark, and the edge is sharpened 50/50.
Wash and dry the knife straight after use, as the iron cladding can rust. Over time the blade gets darker. 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
- Japanese oak with cherry bark
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- 1000252
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: Blue #1 (Aogami #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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