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Home | Japanese Kitchen Knives | OUL 165mm Nakiri AUS10 Nickel Damascus Nawame Oak

OUL 165mm Nakiri AUS10 Nickel Damascus Nawame Oak Handle

$389.21
$389.21
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READ IMPORTANT DELIVERY OPTION INFORMATION

These knives were previously sold under the OUL name, the brand's earlier identity before it became Hado.

AUS-10 is a higher-carbon Japanese stainless steel, hardened for a step up in edge retention over its sibling AUS-8 while still sharpening up easily. Small additions of molybdenum and vanadium helping push wear resistance and toughness a bit further.

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 high-grade 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.

Stainless Steel

Non-reactive blade.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Petty

A small utility knife used for delicate work like peeling, trimming, and slicing small produce or herbs.

Listed Length:
Total Length: 312mm
Edge Length: 168mm
Heel Height: 50mm
Spine Thickness: 2mm
Weight:
Orientation: Ambidextrous

Blade Type:
Steel Type: AUS-10
Steel Hardness (HRC):
Maintenance: Less Attention
Handle Type: Japanese (wa)
Handle Material: Oak

  • This is a stainless steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
  • 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, cheap plastics or metal cutting boards.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

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AUS-10

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.

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