Description & specifications
HADO Knives is a relative newcomer to the game, based in the knife mecca capital of Sakai, Japan. They have really made a mark on the market with their incredibly well made and sought after products. They collaborate with some fantastic craftsmen such as Yoshikazu Tanaka as the blacksmith and master grinder, Tadataka Maruyama.
These knives are made by exactly the 2 aforementioned gentlemen. Tanaka-san has built the knife in 3 layers with Aogami #1 at the core and surrounding soft iron damascus cladding.
Tadataka-san's work here is truly world class. It is incredibly beautifully ground. Comes out thick from the tang and tapers evenly towards the tip. It becomes incredibly thin behind the edge, which gives the knife an excellent cutting ability. Fit&Finish is also top shelf. Rounded and polished edges both at the choil and at the back, and then the knife has a super nice rustic kurouchi finish on the top of the blade, which meets an beyond the usual nice hand-kasumi on the middle of the blade.
The knife is a 210mm Gyuto and works as an all-around knife in the kitchen, suitable for meat, fish and vegetables.
We have to admit that we are completely blown away by these knives.
| Brand/series | HADO Sumi |
| Type | Gyuto |
| Forging and steel | 3 Layers of Blue #1 and Soft Iron |
| Grinding | 50/50 |
| Handle type | Octagonal |
| Stainless steel | NO! |
| Hardness | 63/64 |
Specs (May vary due to handmade) |
Length: 210mm. Height: 52mm. Weight: 159g. Width out of the handle: 3.3mm. |
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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