Specifications
- Brand:
- Sharpener: Tadataka Maruyama
- Style:
- Blade Length: 210mm (8.2")
- Blade Steel Type: SG2 (Super Gold 2), Stainless Steel-Clad
- Handle Material: Cherry Bark with Oak Core
- Weight: 5.9 oz (166g)
- HRC: 62-63
- Bevel Angle Ratio: 50/50
- Cover: Not included
About SG2
SG2 is a high-performance powdered stainless steel known for its exceptionally fine microstructure. With a hardness of 62–63 HRC, it delivers excellent edge retention, durability, and resistance to wear and corrosion. This combination makes SG2 an ideal steel for professional-grade kitchen knives, offering long-lasting sharpness and reliable performance in demanding kitchen environments.
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.
Kitirsuke Gyuto Knives
Kiritsuke (difficult to transliterate, but the inherent meaning is pushing and cutting similarly to a sword) is a style of knife whose meaning has transformed in recent years. Traditional Kiritsuke are single-bevel knives with a sharp pointed tip that are meant to combine the function of a Usuba and Yanagiba. Recently, it has been popular to call any knife with a pointed tip in the same shape a Kiritsuke or K-tip knife such as Kiritsuke Gyuto or Kiritsuke Yanagiba. As these knives combine the function of a Usuba and Yanagiba they are more versatile in a kitchen since only one knife is required. However, that versatility also means the knife is less specialized to each task and is more difficult to use at the same level. In Japan, usually only the executive chef will use a Kiritsuke.
