Specifications

• Brand: Hado
• Smith: Yoshikazu Takana (Master Blacksmith)
• Style: Gyuto Chef Knife
• Length: 210mm (8.2″)
• Blade Steel Type: White #2 Steel, Soft Iron-Clad
• Handle Material: Black Oak
• HRC: 61- 62
• Bevel Angle Ratio: 50/50
• Cover: Not included
• High-carbon steel knives can still rust if not maintained properly. Use the Rust Remover to clean oxidized blades.

Hado Sumi Series

The Hado Sumi Series is crafted using White #2 steel, known for achieving an exceptional balance between sharpness and ease of sharpening. The exposure of the White #2 steel core, combined with the black-forged pattern and a Kasumi finish on the cutting edge, creates a stunning harmony of aesthetics and functionality. This design not only enhances the knife’s visual appeal but also improves its performance, making each cut precise and effortless.

About Hado

Hado, as the first in-house brand of Fukui Co. & Ltd. in 109 years, symbolizes the company’s commitment to excellence in crafting blades. The name “Hado” reflects this dedication, as “do” () represents the path or way, a concept deeply rooted in Japanese culture, similar to “Sado” (tea ceremony), “Kado” (flower arrangement), and “Kyudo” (archery). By naming the brand “Hado” (the road of blades), Fukui emphasizes its intention to continue its journey of refinement and innovation in blade-making, aiming to achieve the highest quality over the next century.

Gyuto Chef’s Knives

The Gyuto (lit. Cow Sword) is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same a santoku and can be used as a general-purpose knife for any task. Many would consider a gyuto or chef’s knife to be the one essential knife for any kitchen with all other knives being secondary. Compared to a German style chef’s knife, a gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tend to be thinner at the edge as well as the spine than most European chef’s knives and as a result have less lateral toughness and care should be taken not to torque the blade while cutting to minimize the risk of chipping.