HADO "Shiro" Gyuto 240mm

$466.00 USD


Style: Gyuto 
Blade Length: 240mm
Overall Length: 375mm
Height @ Heel: 51mm
Spine Thickness @ Mid: 1.7mm
Weight: 183grs
Blade Material: White 2 Carbon Steel core + Soft Iron Kasumi Clad
Handle Material: Octagon Charred Oak
HRC: ~62-63


Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife can steel can be extremely rewarding to use.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.



HADO Sakai are, in our opinion, among Japan's premier knife makers. Everything about their Ginsan range is exquisite. The packaging has been custom designed in collaboration with French artist Phillipe Weisbecker, of which this packaging houses one of the finest blades we have ever seen. The Shinogi lines as crisp and smooth as they come. The bevels are wide especially at the tip, resulting in effortless cuts and less resistance against produce

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Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use. 

Customer Reviews

Based on 1 review
Incredible knife

Goodness gracious me…. Initially I was wanting to get the Tanaka blue 1 240mm gyuto, however was referred to the Hado shirogami model by Ben, and a bloke on a forum who recently selected the Hado over the blue 1 himself. The grind of this knife is like nothing I’ve ever experienced. The fit and finish of this knife is absolutely awe inspiring and the entire knife is well beyond my expectations. I simply do not understand how these can be crafted by human hands… When the knife arrived, it was a joy to unbox and revealed a true masterpiece. I decided to take the knife to my Japanese knife makers typically sell knives with the intention of the owner applying their edge. Now first things first, I was in fear of sharpening this. This knife is so incredibly thin behind the edge that I was scared of snapping the tip off. This is a knife that cannot be abused, as it will chip with absolute certainty. The steel sharpened wonderfully and I used a Chosera 400, 1000 and then a morihei hishiboshi 4000 to finish, and then a quick strop. I need not use the 400 to start, but I just did it anyway for a bit of added fun to see how it would respond. The steel takes a ridiculous edge with very little work at all on the stones, and combined with the blade geometry absolutely lasers through vegetables and meat. The blade absolutely falls through onions like I have never felt before, and I’m not even going to bother talking much about tomatoes because you know how that will have resulted. The blade is phenomenal. During my first cook, I cut some vegetables and chicken, and this has left a very nice small bit of blued patina all over the blade due to the soft iron cladding and exposed core steel (I didn’t want stainless clad). I can’t wait to continue using this knife, and monitor how the patina develops. This knife is an absolute dream to use, and I just want to buy more and more. These knives blow teruyasu Fujiwara knives out of the water, and are at the same price point. I am very gentle with my knives and have wanted a knife with a grind like this for some time. All my current knives (except for my TF) have workhorse grinds and are as can be expected, don’t quite cut the same. This knife is so thin behind the edge that it feels like I’m using a Gillette shaving razor with a high HRC for a kitchen knife. Thanks guys at chefs edge, love the knife and I look forward to potentially picking up more in future Ps one of the pics I included is of the very light blued patina after first use. It is going to develop much more as I use it Thanks -Jarrod