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Home | Japanese Kitchen Knives | Hado Shiosai 210mm Kiritsuke Gyuto V10 Olive

Hado Shiosai 210mm Kiritsuke Gyuto V10 Olive

Name: Hado Shiosai 210mm Kiritsuke Gyuto V10 Olive
Brand: Fukui
SKU: 1000774
Price: 338.16 EUR
Availability: InStock

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€338,16

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€338,16

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Product Description

The Hado Shiosai series is an uniquely hammer marked VG10 blade with an octagonal olive wood handle. This series represents some of the best version of VG10 available.

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.

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About This Knife

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.

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.

Specifications

Total Length: 355mm
Edge Length: 198mm
Heel Height: 48mm
Spine Thickness: 2mm
Weight:
Orientation: Ambidextrous

Materials

Steel Type: SG2 (R2)
Steel Hardness (HRC):
Maintenance: Less Attention
Handle Type: Japanese (wa)
Handle Material: Oak with Clear Urushi Lacquer

Care Guide

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.

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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Recommended Sharpening Technique

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.