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Hado Shiosai Kiritsuke Gyuto 210 mm, manche bleu

Hado Shiosai Kiritsuke Gyuto 210 mm, manche bleu

$565.00 CAD
$565.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Les couteaux HADO ont leur propre style en matière d'affûtage, un fil fin, une belle finition sur le dos et le ricasso, et un aspect épuré. Ces Shiosai ne font pas exception, offrant performance et entretien facile avec un tsuchime subtil.

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À propos de HADO Shiosai -  Ce couteau est d'une élégance rare. Le polissage impeccable, le motif tsuchime martelé de bon goût sur la lame. Les couteaux HADO Sakai sont vraiment à part, et leur choix d'acier SG2 pour cette ligne ne fait qu'accentuer cela. Cet acier est aussi futuriste que cette lame en a l'air, coupant aussi bien que les aciers au carbone d'antan, mais totalement inoxydable. 

Ces couteaux ont juste assez de poids pour se sentir confiant. L'équilibre, l'acier et le polissage de bon goût le long du dos et derrière le talon en font un couteau extrêmement agréable à manier.


À propos de la forme - Inspirés par le profil d'un couteau de chef européen traditionnel et la pointe redoutable d'un Kiritsuke (traditionnellement un couteau à simple biseau), les Kiritsukes à double biseau sont des couteaux polyvalents avec une légère tendance à la découpe de viande. Si vous voulez un seul couteau pour tout faire, et avoir l'air plus cool que votre ami, c'est votre couteau. Pour le cuisinier à domicile ou professionnel, nous recommandons un Kiritsuke mesurant entre 210 mm et 240 mm de long.

Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level
Blade Length 210 mm |
Blade Height 48,7 mm
Thickness 2,1 mm
Weight 163 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Poignée Wa (japonaise) - Bois stabilisé
Knife Line HADO Shiosai
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.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

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 wax.

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 in a travel case.  

• The 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, it should keep the edge from touching  anything else. 


SKU: FK-1000356

Expédition et retours

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Overall rating: 5.0 / 5 from 2 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["feels","grind","knife"].

Review highlights

Reviews

Sharp and beautiful

"First time trying out SG2 and the edge retention is noticeable! Even after a few dinner services I’m able to strop it and get it sharp again. It’s comfortable and makes my job easier. It’s a beautiful knife."

— Hope B. (5/5)

Legendary

"The fit and finish (F&F) on this beauty is out of this world. Both the spine and choil are mirror-polished to perfection, showcasing the incredible attention to detail that went into this knife. The handle is a masterpiece in itself—just look at the wood grain rings; I counted at least 50! The Shiosai line, inspired by the tides of the ocean, is one of Hado's finest. Made from Super Gold 2 (SG2), the blade features an exquisite tsuchime pattern. Its "loud and small" mallet marks resemble splashing waves, adding both aesthetic and functional beauty by reducing food retention. Performance: - OOTB sharpness: 9/10—it’s razor-sharp straight out of the box. - The balance point is directly at the heel, giving it a slightly handle-heavy feel in a pinch grip. I actually love this for precise tip work, as it offers better control. Despite having large hands and being used to 240mm gyutos, this 210mm K-tip (actual blade length: 199mm) feels fantastic. It’s nimble and comfortable, and I found myself breezing through shallots for mignonette like it was pure joy. - The spine thickness holds at 2mm throughout but tapers to a very fine tip. Like other Hado blades, the tall grind is impeccable—refined and elegant without feeling overly fragile. It’s a laser, but there’s a reassuring sturdiness to it. The edge profile is not as flat as I usually prefer, but I was surprised at how well it rocks. This makes it more versatile than expected. Final Thoughts: Knifewear description about this line is spot on, because this knife is legendary! A joy to both look at and use. This knife combines elegance, functionality, and inspiration into a single blade. Once you experience the Hado Shiosai, there’s no going back."

— Nicolas (5/5)

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