Hado Sumi White #2 Kiritsuke Gyuto 210mm (8.2") - Black Oak Handle
Specifications
- Brand: Hado
- Smith: Yoshikazu Takana (Master Blacksmith)
- Style: Gyuto Chef Knife
- Length: 210mm (8.2")
- Blade Steel Type: White #2 Steel, Soft Iron-Clad
- Handle Material: Black Oak
- HRC: 61- 62
- Bevel Angle Ratio: 50/50
- Cover: Not included
- High-carbon steel knives can still rust if not maintained properly. Use the Rust Remover to clean oxidized blades.
Hado Sumi Series
The Hado Sumi Series is crafted using White #2 steel, known for achieving an exceptional balance between sharpness and ease of sharpening. The exposure of the White #2 steel core, combined with the black-forged pattern and a Kasumi finish on the cutting edge, creates a stunning harmony of aesthetics and functionality. This design not only enhances the knife's visual appeal but also improves its performance, making each cut precise and effortless.
About Hado
Hado, as the first in-house brand of Fukui Co. & Ltd. in 109 years, symbolizes the company's commitment to excellence in crafting blades. The name "Hado" reflects this dedication, as "do" (é) represents the path or way, a concept deeply rooted in Japanese culture, similar to "Sado" (tea ceremony), "Kado" (flower arrangement), and "Kyudo" (archery). By naming the brand "Hado" (the road of blades), Fukui emphasizes its intention to continue its journey of refinement and innovation in blade-making, aiming to achieve the highest quality over the next century.
Kengata Kiritsuke Knife
Kiritsuke (difficult to transliterate, but the inherent meaning is pushing and cutting, similar to a sword) is a knife style whose meaning has shifted in recent years. Traditional Kiritsuke are single-bevel knives with a sharp pointed tip that are meant to combine the function of a Usuba and Yanagiba. Recently, it has become common to refer to any knife with a pointed tip of the same shape as a Kiritsuke or K-tip knife, such as Kiritsuke Gyuto or Kiritsuke Yanagiba. As these knives combine the functions of a Usuba and Yanagiba, they are more versatile in a kitchen since only one knife is required. However, that versatility also means the knife is less specialized for each task and is more difficult to use at the same level. In Japan, usually only the executive chef uses a Kiritsuke.
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Shipping & Returns
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Hado Sumi White #2 Kiritsuke Gyuto 210mm (8.2") - Black Oak Handle
Hado Sumi White #2 Kiritsuke Gyuto 210mm (8.2") - Black Oak Handle
Specifications
- Brand: Hado
- Smith: Yoshikazu Takana (Master Blacksmith)
- Style: Gyuto Chef Knife
- Length: 210mm (8.2")
- Blade Steel Type: White #2 Steel, Soft Iron-Clad
- Handle Material: Black Oak
- HRC: 61- 62
- Bevel Angle Ratio: 50/50
- Cover: Not included
- High-carbon steel knives can still rust if not maintained properly. Use the Rust Remover to clean oxidized blades.
Hado Sumi Series
The Hado Sumi Series is crafted using White #2 steel, known for achieving an exceptional balance between sharpness and ease of sharpening. The exposure of the White #2 steel core, combined with the black-forged pattern and a Kasumi finish on the cutting edge, creates a stunning harmony of aesthetics and functionality. This design not only enhances the knife's visual appeal but also improves its performance, making each cut precise and effortless.
About Hado
Hado, as the first in-house brand of Fukui Co. & Ltd. in 109 years, symbolizes the company's commitment to excellence in crafting blades. The name "Hado" reflects this dedication, as "do" (é) represents the path or way, a concept deeply rooted in Japanese culture, similar to "Sado" (tea ceremony), "Kado" (flower arrangement), and "Kyudo" (archery). By naming the brand "Hado" (the road of blades), Fukui emphasizes its intention to continue its journey of refinement and innovation in blade-making, aiming to achieve the highest quality over the next century.
Kengata Kiritsuke Knife
Kiritsuke (difficult to transliterate, but the inherent meaning is pushing and cutting, similar to a sword) is a knife style whose meaning has shifted in recent years. Traditional Kiritsuke are single-bevel knives with a sharp pointed tip that are meant to combine the function of a Usuba and Yanagiba. Recently, it has become common to refer to any knife with a pointed tip of the same shape as a Kiritsuke or K-tip knife, such as Kiritsuke Gyuto or Kiritsuke Yanagiba. As these knives combine the functions of a Usuba and Yanagiba, they are more versatile in a kitchen since only one knife is required. However, that versatility also means the knife is less specialized for each task and is more difficult to use at the same level. In Japan, usually only the executive chef uses a Kiritsuke.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Specifications
- Brand: Hado
- Smith: Yoshikazu Takana (Master Blacksmith)
- Style: Gyuto Chef Knife
- Length: 210mm (8.2")
- Blade Steel Type: White #2 Steel, Soft Iron-Clad
- Handle Material: Black Oak
- HRC: 61- 62
- Bevel Angle Ratio: 50/50
- Cover: Not included
- High-carbon steel knives can still rust if not maintained properly. Use the Rust Remover to clean oxidized blades.
Hado Sumi Series
The Hado Sumi Series is crafted using White #2 steel, known for achieving an exceptional balance between sharpness and ease of sharpening. The exposure of the White #2 steel core, combined with the black-forged pattern and a Kasumi finish on the cutting edge, creates a stunning harmony of aesthetics and functionality. This design not only enhances the knife's visual appeal but also improves its performance, making each cut precise and effortless.
About Hado
Hado, as the first in-house brand of Fukui Co. & Ltd. in 109 years, symbolizes the company's commitment to excellence in crafting blades. The name "Hado" reflects this dedication, as "do" (é) represents the path or way, a concept deeply rooted in Japanese culture, similar to "Sado" (tea ceremony), "Kado" (flower arrangement), and "Kyudo" (archery). By naming the brand "Hado" (the road of blades), Fukui emphasizes its intention to continue its journey of refinement and innovation in blade-making, aiming to achieve the highest quality over the next century.
Kengata Kiritsuke Knife
Kiritsuke (difficult to transliterate, but the inherent meaning is pushing and cutting, similar to a sword) is a knife style whose meaning has shifted in recent years. Traditional Kiritsuke are single-bevel knives with a sharp pointed tip that are meant to combine the function of a Usuba and Yanagiba. Recently, it has become common to refer to any knife with a pointed tip of the same shape as a Kiritsuke or K-tip knife, such as Kiritsuke Gyuto or Kiritsuke Yanagiba. As these knives combine the functions of a Usuba and Yanagiba, they are more versatile in a kitchen since only one knife is required. However, that versatility also means the knife is less specialized for each task and is more difficult to use at the same level. In Japan, usually only the executive chef uses a Kiritsuke.
