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 Shirogami #1 at the core and surrounded by softer stainless steel.
Tadataka-san's work here is truly world class. A true Sakai laser profile, with a thin blade and fantastic sharpening. A wide-bevel grind that exposes a lot of core steel, and a formidable kasumi finish.
The knife is a 240mm 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 Junpaku |
| Type | Gyuto |
| Forging and steel | 3 Layers White #1 and Stainless Cladding |
| Grinding | 50/50 |
| Handle type | Octagonal |
| Stainless steel | NO! |
| Hardness | 61/62 |
Specs (May vary due to handmade) |
Length: 210mm. Height: 49mm. Weight: 200g. Width out of the handle: 2.7mm. |
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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