The Hado Sumi chef’s knife with a blade length of 210 mm is universal. It can be used for both chopping and cutting larger pieces of meat.
The beautiful Hado Sumi series of Japanese knives has a completely manual production process. Yoshikazu Tanaka is responsible for forging the blades, and Tadataka Maruyama for their finishing and sharpening. Carbon steel called Shirogami#2 – or 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 level of each blade to approx. 62-63 HRC, and together with the applied steel heat treatment process, it also guarantees exceptional ease of sharpening. In addition, these knives remain very sharp for a long time. The Hado Sumi collection is also characterized by a beautiful two-color octagonal handle. Oak wood is used for its production.
Japanese Hado kitchen knives will appeal to people who demand the highest quality. This is a good choice for professional chefs, as well as lovers of the art of cooking who are also fascinated by the craftsmanship of blacksmithing from the Land of the Rising Sun. Due to the fact that these knives are not stainless, you must remember to dry them thoroughly after each use.
- Type: Gyuto knife
- Blade length: 210 mm
- Overall length: 354 mm
- Blade height: 46 mm
- Blade thickness: 2,3 mm
- Handle: torched oak
- Steel: Yasuki White–2 Steel core, iron cladding
- HRC: 62-63
- Sharpening type: double-sided
- Weight: 173 grams
- Blacksmith: Yoshikazu Tanaka
- Sharpener: Tadataka Maruyama
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