Description & specifications
The HADO Sumi 210 mm Gyuto is an exceptional knife that combines traditional Japanese craftsmanship with modern design. HADO, based in Sakai, Japan, is known for its superior quality and its collaboration with skilled craftsmen such as Yoshikazu Tanaka and Tadataka Maruyama. This Gyuto is made with a core of Shirogami #2 steel surrounded by soft iron, giving a perfect balance between sharpness and durability.
The beautiful grind and finish, done by Tadataka-san, ensure excellent cutting performance, while the rustic kurouchi finish on the upper part of the blade adds a unique aesthetic touch. With a WA handle made of cherry bark, this knife offers both comfort and style, making it an ideal choice for any cook, whatever their level.
- Handmade in Sakai, Japan by renowned craftsmen
- Core of Shirogami #2 steel for optimal sharpness
- Soft iron around the core for better durability
- Beautifully designed with a rustic kurouchi finish
- WA cherry bark handle for comfort and style
- Ideal for cutting 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 WA handle made of Cherry Bark |
| 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 both the steel and the handle. Store the knife in a knife block or in a protective sheath to prevent damage to the edge.
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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