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Home | Japanese Kitchen Knives | BC Exclusive - Hado 210mm Kiritsuke Gyuto Iron Clad Shirogami 2 Urushi

BC Exclusive - Hado 210mm Kiritsuke Gyuto Iron Clad Shirogami 2 Urushi Oak

£356.02
£356.02
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This is a BC exclusive Hado series is a hand-forged by Tanaka Hamono in shirogami 2 blade with iron cladding and an octagonal oak handled sealed with urushi lacquer.

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, a very talented up and coming sharpener. 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
Sharpener: Tadataka Maruyama
Producing Area: Sakai, Japan
Profile: Kiritsuke Gyuto
Size: 210mm
Blade Type: Iron Clad Carbon Steel
Steel Type: Shirogami 2
Handle: Urushi Oak
Total Length: 355mm
Handle Length: 138mm
Handle to Tip Length: 215mm
Blade Height: 43mm
Edge Length: 198mm
Thickness: 2.35mm
Weight: 160g

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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BC Exclusive - Hado 210mm...

£356.02
£356.02
Sold Out