Gyuto 240 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) of 240 mm from HADO, in a wide version. The tall blade gives more room for your knuckles and lifts a lot off the board at a time.
The core is Aogami 1 (Blue #1), a carbon steel, with iron cladding, a Damascus pattern and kurouchi. The handle is Japanese (wa) in Japanese oak with cherry bark. The edge is sharpened 50/50.
HADO was the first brand we brought into the shop, and in summer 2023 we visited their workshop in Sakai. Dry the knife straight after use, as the iron cladding can rust. 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
- 240 mm
- Handle
- Japanese oak with cherry bark
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- 1000253
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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