The Hado Sumi chef’s knife has a blade length of 240 mm and is a versatile tool for various types of kitchen work. Perfect for both cutting large pieces of meat and chopping.
The Hado Sumi kitchen knife collection is known for its manual production process. Yoshikazu Tanaka is responsible for forging their blades, while the finishing and sharpening of each of them are the responsibility of Tadataka Maruyama. These knives have a core for which carbon steel called Shirogami#2 (also White#2) is used, and it’s surrounded by special soft iron cladding. The unique, raw look of the black blades is due to the special Kurouchi finish. The hardening process gives them a high degree of hardness in the range of 62-63 HRC. As a result of this (and the applied steel heat treatment), it’s easy to sharpen each knife from this series, and an additional advantage is that they maintain their sharpness well. The octagonal, beautiful handle provides great comfort during kitchen work. Oak wood is used for its production.
All Hado kitchen knives can be recommended to the most demanding people – both professional chefs and amateurs of cooking who respect Japanese craftsmanship. It should be remembered that due to the fact that these knives are not stainless, they must be dried after each use.
- Type: Gyuto knife
- Blade length: 240 mm
- Overall length: 390 mm
- Blade height: 52 mm
- Blade thickness: 2,2 mm
- Handle: torched oak
- Steel: Yasuki White–2 Steel core, iron cladding
- HRC: 62-63
- Sharpening type: double-sided
- Weight: 201 grams
- Blacksmith: Yoshikazu Tanaka
- Sharpener: Tadataka Maruyama
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