Description & specifications
The HADO Sumi 210 mm Gyuto is a remarkable knife that combines traditional Japanese craftsmanship with modern design. HADO, located in Sakai, Japan, has quickly made a name for itself with its exceptional knives, made in collaboration with renowned craftsmen such as Yoshikazu Tanaka and Tadataka Maruyama. This Gyuto is built with a core of Shirogami #2 steel clad in soft iron, giving a perfect balance between sharpness and durability.
The beautiful grind and finish, done by Tadataka-san, ensure outstanding cutting performance, while the rustic kurouchi finish on the upper part of the blade adds a unique aesthetic touch. With a length of 210 mm, this knife is ideal for all kinds of cooking, from meat and fish to vegetables, making it an indispensable tool in any kitchen.
- Handmade in Sakai, Japan
- Core of Shirogami #2 steel for optimal sharpness
- Clad in soft iron for durability
- Beautiful, precise grind for excellent cutting performance
- Rustic kurouchi finish for a unique look
- Ideal for meat, fish and vegetables
| Brand/series | HADO Sumi |
| Type | Gyuto |
| Forging and steel | 3 Layers of White #2 and Soft Iron |
| Grind | 50/50 |
| Handle type | Octagonal |
| Stainless | NO! |
| Hardness | 61/62 |
| Length | 210mm |
| Height | 45mm |
| Weight | 159g |
| Width at the handle | 3.3mm |
To ensure a long life and optimal performance, we recommend washing the knife by hand and drying it thoroughly after use. Avoid the dishwasher and harsh cleaning agents, as these can damage the knife's finish and sharpness.
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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