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Home | Hado | Hado Sumi 210mm Gyuto Shirogami 2 Kurouchi Finish Burnt Oak Handle

Hado Sumi 210mm Gyuto Shirogami 2 Kurouchi Finish Burnt Oak Handle

$538.95
$538.95
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Blade is hand forged shirogami 2 with a rustic style kurouchi finished soft iron cladding. Handle is octagonal burnt oak sealed with a thin clear urushi lacquer coating.

The Hado Sumi Shirogami series double bevel knives are forged at Tanaka Hamono, led by Yoshikazu Tanaka a top level Dentokougeshi blacksmith in Sakai City, Osaka. Tanaka Hamono coaxes excellent edge retention and toughness from Shirogami 2 (AKA white steel) with a smooth easy sharpening feel. They are ground with flat even kireba and a polished spine and heel by Tadataka Maruyama. These will be easy to follow up thinning and are a delight to maintain.

Shirogami, or white steel, which is a very fine grained carbon steel made from low-contaminate iron. It's loved for its ease of sharpening and ability to take a very fine, razor sharp edge. It should be mentioned that extra care is required, as the knife is not stainless and should be dried immediately after use. It will develop a dark patina with use, but any orange rust should be removed with a light abrasive.

Brand: Hado
Smith: Yoshikazu Tanaka
Producing Area: Sakai-Osaka, Japan
Profile: 210mm
Size: Gyuto
Steel Type: Iron Clad Carbon Steel
Steel: Shirogami (White) 2
Handle: Burnt Oak Octagonal with Clear Urushi Lacquer
Total Length: 354mm
Edge Length: 200mm
Handle to Tip Length: 214mm
Blade Height: 45mm
Thickness: 3.2mm
Handle Length: 140mm
Weight: 168g
Hand Orientation: Ambidextrous
Sharpener: Tadataka Maruyama

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Hado Sumi 210mm Gyuto Shirogami...

$538.95
$538.95
Sold Out