• Hado Sakai Sumi Gyuto 240mm from Hado Sakai
  • Hado Sakai Sumi Gyuto 240mm from Hado Sakai
  • Hado Sakai Sumi Gyuto 240mm from Hado Sakai
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Hado Sakai Sumi Gyuto 240mm

Hado Sakai Sumi Gyuto 240mm

$632.00 AUD
$632.00 AUD
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About Hado Sakai Sumi - This Sumi line is an exciting collaboration between HADO and Knifewear. They approached us looking for new ideas and loved our design suggestions: black ‘kurouchi’ surface with a nicely polished ‘spine,’ or back of the knife, and ‘choil,’ as the junction of the blade and handle is called by knifenerds. The result is a knife that feels incredibly refined while maintaining a rough, handmade aesthetic. The traditional white carbon steel requires care to avoid rust but gets blazingly sharp—seriously, it’ll blow your mind the first time you use it.

The single piece of oak used for the handle is an excellent addition to the knife; it feels great in hand and looks stunning.

While the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.

Nomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.

Shape Gyuto
Maintenance Level High
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 240 mm |
Blade Height 51 mm
Thickness 3.4 mm
Weight 197 g
Steel Type Shirogami #2 (White Carbon Steel) With Carbon Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Oak
Knife Line Hado Sakai Sumi
Blacksmith Yoshikazu Tanaka
Made in Sakai, Osaka, Japan
Sharpener Naohiro Nomura
Sharpened in Sakai, Osaka, Japan
Brand Hado Sakai

A note about measurements: Knife edge length is shorter than stated, as Sakai knives are measured from the front of the handle to the tip. Additionally, some knives feature a small 'machi' gap between the handle and blade.


A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

Barcode: 4941019065634
SKU: 1000087

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 11 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["shipping","looks","performance","feels","staff","knife","handle","spine","line","blade"].

Review highlights

Reviews

It's very nice

"The spine is thicker than other knives I have, but it is the most comfortable to hold because of it and it performs on par with my "laser" knives. Only thing I would say is that it is a bit more sticky."

— Minkyu K. (5/5)

Insane performance every slice or

"Insane performance every slice or cut makes me smile on how sharp this knife is. Looks stunning, beautiful knife from every angle, i bought to be a showpiece in the kitchen but, cant stop using it its just that great of a blade and i love how think the spine is and tapers to a really thin cutting edge. I love this knife, Owen did a fantastic job in securing this knife for me, love the staff at knifewear Vancouver."

— Daryl G. (5/5)

One of the sliciest cow swords you can buy.

"The performance of this knife is awesome! It is so thin behind the edge you can see the steal bend when you run it over a honing rod. Overall I'm super happy with the knife. It has high performance but doesn't feel overly delicate. It's not as reactive as some of my other full carbon knives, which is really nice. And the fit and finish on this knife is top notch and really makes it stand out. The one downside of this knife is the food release on denser root vegetables. it's a non issue with softer veggies and meat, but with something like a carrot it can feel glued to the knife. My real rating would be a 4. 5/5 because of this, but everything else is so wonderful it gets a 5."

— Alexander G. (5/5)

What a dream!

"The knife is absolutely stunning. I already own a Hado Ginsan Gyuto and those knifes are just incredible. Visually pleasing and as you can imagine razor sharp. I ordered on Thursday and received the order on Monday. Doesn't sound too crazy BUT I live in Germany. So crazy fast shipping as well? Definitely looking forward to order more knifes at knifewear. com"

— Felix (5/5)

The best knife I came along

"It’s simply dazzling how it cut through anything effortlessly. As any white carbon knife, you are almost as often wiping the blade as your are slicing (since you can go so fast!), and the polished spine makes as enjoyable the wiping part as the cutting part. Highly recommend if you are into carbon knives!"

— Pierre-Elie (5/5)

Awesome store, great staff!

"Everyone at the store was so helpful, patient, and knowledgeable. They helped me pick something I’m really happy with. The knife is fantastic - a bit on the short side for the length, which I like. Very sharp, rustic simple handle. Fantastic!"

— Brian S. (5/5)

Great F&F

"Was pleasantly surprised with the fit & finish on this blade. The spine is nicely rounded and mirror polished. The high grind line is not only attractive, but also allows this blade to get very thin behind the edge despite being a little thicker on the spine. Couldn't be happier with this purchase - a great blend b/w a workhorse & laser!"

— Curt (5/5)

My first time

"It was a birthday present to myself. This was my first hand forged carbon steel blade and it’s everything I was hoping. Light in the hand, balanced, laser sharp and beautiful. The added attention it needs makes every experience more intimate but not in a weird way. Jordan was a great guide for this journey and the team in general is never less than inviting and knowledgeable. Knifewear is one of my happy places and I always look forward to the next visit. FYI. The Nakiri came home with me too."

— glen h. (5/5)

Sharp knife.

"Great knife. Super sharp. Stays sharp for a long time. Looks beautiful. I want the bunka."

— Kyle C. (5/5)

perfection

"a perfect knife for daily use in a professional setup. cut like a hot knife thru butter"

— jugraj (5/5)

Q&A

Weight and height at the heel?
Hey! This knife is 197g and 51mm at the heel.