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HADO "Sumi" Gyuto 240mm

$539.00 AUD


Specifications

Style: Gyuto 
Blade Length: 240mm
Overall Length: 390mm
Height @ Heel: 52mm
Spine Thickness @ Mid: 2.1mm
Weight: 201grs
Blade Material: White 2 Carbon Steel core + Soft Iron Kurouchi Clad
Handle Material: Octagon Charred Oak
HRC: ~62-63

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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.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

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.

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Learning Centre

Knife Care

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. 

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Customer Reviews

Based on 3 reviews
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Lucas
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
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.