Gyuto: Do you want just one knife for everything or do you want to build a collection of Japanese kitchen knives?
Then the Gyuto is exactly the right thing for you. In most cases it represents the entry into the world of Japanese knives and should be the centerpiece of your collection, on which you build other knives.
With a Gyuto, 75 to 100% of kitchen work can be done effortlessly. The name "Gyuto" means "cow sword" or "cow blade" (gyu = cow), and it was originally developed as a response to the classic European kitchen knife. For this reason, both have a similar shape. For home use, I recommend a blade length of 210 mm to 240 mm, with 210 mm being the most common. Professionals, on the other hand, often prefer a length of 240 mm to 270 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: Shirogami #2 (White Paper Steel)
- Blade length according to manufacturer: approx. 210 mm
- Heel height: approx. 45 mm
- Thick blade back over heel: approx. 3.3 mm
- Weight: approx. 186 g
- Form: Gyuto
- Blade type: Double-edged 50/50
- Finish: Kurochi, Kasumi
- Handle material: oak
- Forge: Hado
- Series: Sumi
- 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 can vary because many kitchen knives are handmade. Handmade products can also show slight signs of processing.
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.