HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm
HADO "Shiro" Gyuto 240mm

HADO "Shiro" Gyuto 240mm

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Specifications

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

Introducing

HADO

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

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

White Steel is the purest of the Japanese high -carbon steels made by Hitachi Metals. It can be forged to extremely high hardness, sharpened extremely easily (even for novices), and takes a scalpel like edge with ease. Being this pure and lacking any stainless properties, this steel is very reactive and will rust quickly if not dried after use, and oiled between uses.

For more information check the definitive guide to Japanese steel

Recommended Maintenance

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife

Shop with confidence knowing that Chefs Edge has shipped over 15,000 orders around Australia and internationally since we began business in 2018. We use StarTrack Express for all Australian deliveries, which gives you speedy 1-2 business day shipping. We use DHL Express for all international parcels, averaging a 4-7 business day delivery timeframe around the world. We also have a local, Perth based team ready to help you with any questions or queries you may have.

Customer Reviews

Based on 1 review
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J
Jarrod
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