1 3

Hado Shiosai Kiritsuke Gyuto 210mm

Hado Shiosai Kiritsuke Gyuto 210mm

$385.00 CAD
$385.00 CAD
Sale Sold out
Shipping calculated at checkout.

Garage Sale Disclaimer/Rules
➤ No holds, no special deals, no discounts, items are priced to move!
➤ First come, first served.
➤ No pre-sales, we gotta keep it fair!
➤ Retail location inventory is exclusive to each store on the first day. So come in early!


Man, this is such an elegant knife. The clean polish, the tasteful hammered tsuchime pattern on the blade. HADO 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. 

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.

Maruyama-san of HADO is one such master sharpener. When sharpening, Maruyama-san always has 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 - Much like a Bunka, the Kiritsuke is a more bad-ass chef's knife of sorts. They combine the flat, sliding edge of a Nakiri perfectly with the length and slight curvature of a traditional chef's knife. The added steel at the tip allows them to cut more effectively, with less effort on your part.

Shape Kiritsuke
Blade Length 210 mm
Blade Height 48.7 mm
Blade Thickness Above Heel 2.1 mm
Weight 133 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62–63
Sharpener Tadataka Maruyama
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Walnut Black Pakkawood Collar
Made 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.

Knife Care

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. 

View full details

Recently Viewed