• Hado Shiosai Kiritsuke Gyuto 210mm from Hado Sakai
  • Hado Shiosai Kiritsuke Gyuto 210mm from Hado Sakai
  • Hado Shiosai Kiritsuke Gyuto 210mm from Hado Sakai
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Hado Shiosai Kiritsuke Gyuto 210mm

Hado Shiosai Kiritsuke Gyuto 210mm

$385.00 CAD
$385.00 CAD
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$3 Shipping on orders over $100 within Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
HADO knives have their own style when it comes to sharpening, a fine edge, beautiful fit and finish on the spine and choil, and clean looks. These Shiosai are no different, offering performance and low maintenance with subtle tsuchime.

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About HADO Shiosai - Man, this is such an elegant knife. The clean polish, the tasteful hammered tsuchime pattern on the blade. HADO Sakai knives are really in a league of their own, and their choice of SG2 steel for this line only accentuates that. This steel is as futuristic as this blade looks, cutting just as well as the carbon steels of olde, but totally rust-free. 

These knives carry just enough weight to feel confident. The balance, the steel, and the tasteful polishing along the spine and behind the heel all make this a supremely enjoyable knife to wield. 

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 Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level Low
Blade Length 210 mm |
Blade Height 48.7 mm
Thickness 2.1 mm
Weight 133 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Walnut
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. 

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 8 reviews.

AI Generated Review Summary

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Review topics: ["knife","laser"].

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Reviews

Love this knife!

"Love this knife!"

— Peter L. (5/5)

Ridiculous

"Very similar to Shibata in edge geometry. Silky smooth"

— Rob c. (5/5)

Fantastic Knife

"I wasn't intending to buy this but when I picked it up it just felt right. The balance and feel of this knife is amazing not to mention the beautiful design."

— Evan C. (5/5)

Great blade

"Great knife at a great price. Nice balance. This can be a good intro to Japanese knives as it is easy to clean and maintain."

— Jérôme C. (5/5)

Fantastic knife

"I'm new to Japanese knives but now I'm converted! Not only does this beautiful thing look like it means business it cuts like it does. On the day I received it in the UK(less than 24 hours after ordering it - great service) I cooked pasta sauce using some locally produced cured pork, my goodness the knife needed no second invitation. I keep my western knives sharp but this thing is in a different league. I love the lightness but at the same time it feels sturdy in the hand. I am also enjoying the forward balance which really does encourage you to hold the knife as recommended by the Knifewear team. I will be back for more""

— william k. (5/5)

an absolute laser

"great fit & finish. quite a thin knife (with almost no distal taper). it makes a great laser if you're looking for one."

— Si T. (5/5)

Hado Kiritsuke SG2

"Came nice and sharp. Comfortable handle and nice size for most cutting. Like ease of maintenance with my first SG2"

— Shaun W. (5/5)

Awesome!

"Sharp out of the box as always just like laser! Very cook looks and very light. Love it !!!"

— Benedict T. (5/5)

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