Kiritsuke: Originally, the Kiritsuke was a knife sharpened on one side and reserved exclusively for the chef. Today, however, it has increasingly established itself as an alternative to the Gyuto and is now mostly sharpened on both sides. With its scalpel-like tip, which makes it look unique, similar to a Bunka, it is no challenge, whether it is for meat, herbs or vegetables. If you value both appearance and functionality, a Kiritsuke is an excellent choice. The most common sizes are 210 mm to 240 mm.
You can find more information about the most common knife shapes here: knife shapes .
Hado : Hado is undoubtedly one of the leading knife makers in Japan today.
The heart of Hado are the masterfully forged blades. These are created in the hands of Yoshikazu Tanaka and Shogou Yamatsuka - two renowned blacksmiths in their field. Characteristic of Hado knives are their slightly higher blade shape compared to other knives in this price range, a polished blade back and a carefully crafted throat. The flanks are particularly thin and the craftsmanship is among the cleanest in the industry.
Each knife is given the finishing touches by Tadataka Maruyama, an experienced master sharpener. The result is an exceptional sharpness – right out of the box.
- HRC: 62-63
- Steel: SG2 (stainless)
- Blade length according to manufacturer: approx. 210 mm
- Measured blade length: approx. 202 mm
- Heel height: approx. 49 mm
- Thick blade back over heel: approx. 2.09 mm
- Weight: approx. 151 g
- Form: Kiritsuke
- Blade type: Double-edged 50/50
- Finish: Tsuchime
- Handle material: oak
- Brand: Hado
- Series: Shiosai
- 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 can vary because many kitchen knives are handmade. Handmade products can also show slight signs of processing.