or
Home | Japanese Kitchen Knives | Hado Sumi B1D 240mm Tall Gyuto Aogami 1 Carbon Damascus Clad Urushi Sa

Hado Sumi B1D 240mm Tall Gyuto Aogami 1 Carbon Damascus Clad Urushi Sakura and Oak

$1,582.98
$1,582.98
Sold Out

Shipping calculated at checkout.
READ IMPORTANT DELIVERY OPTION INFORMATION

Blade is hand forged aogami #1 with a non-stainless suminagashi cladding. Handle is octagonal cherry with sections of natural cherry bark remaining sealed with an urushi lacquer coating.

The Hado ‘Sumi B1D’ aogami 1 series double bevel knives are forged at Tanaka Hamono, led by Yoshikazu Tanaka a top level ‘Dentokougeshi’ blacksmith in Sakai City, Osaka. Tanaka Hamono's treatment of aogami 1 is very highly regarded, he manages to incorporate both toughness, ease of sharpening with excellent edge formation with long edge life. They are ground with flat even kireba and a polished spine and heel and will be easy to follow up thinning and are a delight to maintain.

Aogami 1 has the best edge formation of the aogami steels. It typically works best at slightly finer finishes than aogami 2 or super and has excellent edge life when finished well. Aogami 1 is the highest carbon content alloy of the aogami group of steels, it has excellent edge formation working very well at high finishes and extremely well with medium hard natural stone finishes. It should be mentioned that extra care is required, as this 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.

HADO is based in Sakai, Japan, launched in 2019 by Fukui & Co. Ltd. The brand was influenced by Tadataka Maruyama, a former sales and warehouse manager at Fukui & Co., whose passion for craftsmanship led him to train for three years with master sharpeners in Sakai. With the support of company president Motonari Fukui, HADO was created to foster Maruyama’s journey and uphold Sakai's sharpening traditions. Though Maruyama has since pursued his own independent work, his influence remains central to HADO’s approach.

HADO works with some of Sakai’s most respected blacksmiths—including Yoshikazu Tanaka and Satoshi Nakagawa—who forge blades from a number of premium steels as well as highgrade pre-laminated stock. These are then sharpened and finished by HADO’s in-house team, ensuring exceptional craftsmanship in consistent geometry and refined edges.

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Iron Clad Carbon

Reactive core steel between two reactive layers.

Thin Grind

Particularly thin grind. Use with intention.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 240mm
Total Length: 390mm
Edge Length: 232mm
Heel Height: 57mm
Spine Thickness: 3.25mm
Weight:
Orientation: Ambidextrous

Blade Type:
Steel Type: Aogami 1 (Blue Paper #1)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Urushi Sakura with Cherry Bark

  • This is a stainless clad carbon steel knife made from thin, hard steel
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Fine - Japanese Double Bevel

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Sample product 1
9.99
Sample product 2
9.99
Sample product 3
9.99
Sample product 4
9.99
Sample product 5
9.99
Sample product 6
9.99
Sample product 7
9.99
Sample product 8
9.99
Sample product 9
9.99
Sample product 10
9.99
Sample product 11
9.99
Sample product 12
9.99
Sample product 13
9.99
Sample product 14
9.99

Aogami 1 (Blue Paper #1)

Carbon (C): 1.3–1.4%| Tungsten (W): 1.5–2.0%| Chromium (Cr): 0.3–0.5%

Aogami 1 is a high|carbon tool steel (~1.3–1.4% C) with tungsten and chromium additions that enhance hardness and wear resistance. It’s capable of ~65 HRC and maintains excellent edge retention with moderate toughness. The steel sharpens cleanly, forms an exceptionally fine edge, and is common in top|end Japanese kitchen knives. Like other Aogami steels, it rusts easily and requires attentive care.

About HADO

Sakai, Osaka, Japan

HADO is a Sakai-based brand that integrates forging, sharpening, and finishing in-house—rare in a region where these roles are often separate. Founded by former members of Oul Sakai, HADO works with blacksmiths like Yoshikazu Tanaka, Satoshi Nakagawa and Shogo Yamatsuka, while sharpening is led by their in-house grinders. The result is knives with consistent geometry, exceptional edges, and distinctive polish. HADO focuses on clean grinds, comfortable profiles, and high-performance finishes, often using White and Blue carbon steels. By controlling the full process, they offer knives with both artisan quality and a unified design vision.

See All HADO