Hado Sumi Gyuto 210 mm Shirogami 2

The chef's knife with a 210 mm blade – Hado Sumi – is versatile. It can be used for both chopping and cutting larger pieces of meat.

The beautiful Hado Sumi series of Japanese knives is entirely handmade. The blades are forged by Yoshikazu Tanaka and finished and sharpened by Tadataka Maruyama. Shirogami #2 carbon steel – also known as White #2 – is used to make the core, while soft iron is used to create the protective cladding. The knives have a unique, black Kurouchi blade finish, which gives them a raw, unique character. Hardening brings the hardness of each blade to approx. 62-63 HRC, and, together with the heat treatment process applied to the steel, it also guarantees exceptional ease of sharpening. In addition, these knives remain very sharp for a long time. The Hado Sumi collection also features a beautiful, two-tone, octagonal handle. Oak wood is used in its production.

Hado Japanese kitchen knives will appeal to those who demand the highest quality. They are a good choice for professional chefs, as well as cooking enthusiasts who are fascinated by the craftsmanship of Japan. As these knives are not stainless, it is important to dry them thoroughly after use.

Specifications:

• Type: Gyuto knife
• Blade length: 210 mm
• Total length: 354 mm
• Blade height: 46 mm
• Blade thickness: 2.3 mm
• Handle: charred oak
• Steel: Yasuki White–2 Steel core, iron cladding
• HRC: 62-63
• Grind: double bevel
• Weight: 173 grams
• Blacksmith: Yoshikazu Tanaka
• Sharpener: Tadataka Maruyama