Gyuto 240 mm, HADO Sumi Gyuto
For those who want one knife for most things: meat, fish and vegetables.
Carbon steel: dry it right after use.
You have another variant of this item in your wishlist.
Goes with the knife
Choose options
You have another variant of this item in your wishlist.
Description
Gyuto (chef's knife) of 240 mm from HADO in Sakai. The gyuto is the knife for most things: meat, fish and vegetables. The length suits a large cutting board and long cuts through a roast.
The core is Shirogami 2 (White #2), a carbon steel. The cladding is iron with kurouchi, the dark forge skin left on the blade. The handle is Japanese (wa) in Japanese oak with cherry bark, and the edge is sharpened 50/50.
The iron cladding can rust and discolour. Wash and dry the knife straight after use, and the blade builds up a dark patina. 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
- 62-63 HRC
- Blade length
- 240 mm
- Handle
- Japanese oak with cherry bark
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- 1000245
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 #2 (Shirogami #2)
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.
Similar knives
