Gyuto: Cooking knife r , more information about the most common knife shapes can be found here: knife shapes .
Hado : Hado is definitely one of the top knife makers in Japan at the moment.
Like the Sumi series, the Kirisame is hand-forged by the master blacksmith Yoshikazu Tanaka and consists of a 3-layer San Mai construction. A special feature is that the core is protected by 2 layers of stainless steel, which offers the blade additional protection. The knife was sharpened by Tadataka Maruyama, a professional sharpener from Sakai.
The handle is made from a piece of oak that has been darkly flamed. This gives the knife a very high-quality feel in the hand and goes wonderfully with the very clean Nashiji finish on the blade.
- HRC: 64
- Steel: Shirogami #1 (white paper steel, not stainless)
- Cladding: Stainless Steel
- Blade length according to manufacturer: approx. 240 mm
- Measured blade length: approx. 232 mm
- Heel height: approx. 50 mm
- Thick blade back over heel: approx. 3.3 mm
- Weight: approx. 205 g
- Form: Gyuto
- Blade type: Double-edged 50/50
- Finish: Kurochi, Suminagashi
- Handle material: oak
- Forge: Hado
- Series: Kirisame
- Blacksmith: Yoshikazu Tanaka
- Sharper: T adataka Maruyama
- Origin: Sakai, Japan
The weight and length information are the dimensions of a randomly selected knife from this series. However, these may vary as each knife is a handmade product.
The knife is made of reactive carbon steel and requires special care. Since the knife is not rustproof, it should be dried carefully after each use. After some time, a dark patina will form which offers the knife additional protection.
I ask the care tips in my FAQ section. Here you will also find the general knife 1x1 .