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HADO "Sumi" Gyuto 240mm

$539.00 AUD

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Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Gyuto

Blade Material

White 2 Carbon Steel core + Soft Iron Kurouchi Clad

Handle Material

Octagon Charred Oak

Bevel

Double Bevel

Maintenance Level

~62-63

Edge Length

240mm

Overall Length

390mm

Spine Thickness

2.1mm

Weight

201grs

An In depth look

Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife can steel can be extremely rewarding to use.

Care Information

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use. 

Introducing

HADO

HADO Sakai are, in our opinion, among Japan's premier knife makers. Everything about their ranges is exquisite. The packaging has been custom designed in collaboration with French artist Phillipe Weisbecker, of which this packaging houses one of the finest blades we have ever seen. The Blue 1 Damascus is a special collaboration between Chefs Edge and HADO.

Shop All HADO

Customer Reviews

Based on 3 reviews
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Lucas Puller
Perfect first carbon steel knife

My first carbon steel knife and I love it, very reactive but it hasn’t rusted on me yet which I’m glad as I must be looking after it properly haha, so sharp, obviously hand made and beautiful finish. Looking forward to using it for the rest of my life.

T
Thomas Azoury
Beautiful Blade

Looks incredible, feels amazing, cuts superbly.

J
James Ni
Great wide bevel knife

Great for thin slicing if you are after a wide bevel knife. Cuts similar to Masamoto KS. Can be quite sticky for some veges.