Specifications
- Brand: Hado
- Smith: Yoshikazu Takana (Master Blacksmith)
- Sharpener: Tadataka Maruyama
- Style: Gyuto Chef Knife
- Length: 210mm (8.2")
- Blade Steel Type: White #1 Steel, Soft Stainless -Clad
- Handle Material: Urushi Lacquered Oak
- HRC: 63 - 64
- Bevel Angle Ratio: 50/50
- Cover: Not included
- High-carbon steel knives can still rust if not maintained properly. Use the to clean oxidized blades.
Hado Kirisame Series
The Kirisame series features White #1 steel, masterfully forged by renowned blacksmith Yoshikazu Tanaka, and sharpened to perfection with a Nashiji finish by skilled sharpener Tadataka Maruyama. The handle, crafted from Scorched Oak, is a work of art, finished with the "Fuki-urushi" technique, where layers of raw lacquer are applied and wiped away to enhance the wood's natural grain, creating a beautifully refined result. The name "Kirisame," meaning "misty rain," reflects the soft, cloudy finish on the hira section of the blade, capturing its delicate beauty.
About Hado
Hado, as the first in-house brand of Fukui Co. & Ltd. in 109 years, symbolizes the company's commitment to excellence in crafting blades. The name "Hado" reflects this dedication, as "do" () represents the path or way, a concept deeply rooted in Japanese culture, similar to "Sado" (tea ceremony), "Kado" (flower arrangement), and "Kyudo" (archery). By naming the brand "Hado" (the road of blades), Fukui emphasizes its intention to continue its journey of refinement and innovation in blade-making, aiming to achieve the highest quality over the next century.
Gyuto Chef's Knife
The Gyuto (lit. Cow Sword) is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same as a santoku, and can be used as a general-purpose knife for any task. Many would consider a gyuto or chef's knife the one essential knife for any kitchen with all other knives being secondary. Compared to a German-style chef's knife, a gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tend to be thinner at the edge as well as the spine than most European chef's knives and as a result, have less lateral toughness and care should be taken not to torque the blade while cutting to minimize the risk of chipping.
