Hado Ginsan Kijiro 18cm Japanese handmade santoku knife

The Hado workshop and its expert craftsmen

TheHado artisan workshop in Sakai came into being thanks to the collaboration between Sakai Fukui sales manager Tadataka Maruyama and company president Ryuichiro Fukui. Tadataka had long wanted to become a craftsman, a goal that aligned with Ryuichiro's desire to diversify the company's mainly industrial knife production. Ryuichiro therefore proposed that Tadataka undergo training while he set up an in-house artisan workshop. After three years of in-depth training, Tadataka was ready. In spring 2019, the Hado workshop opened its doors.

The term Hado (刃道), translated into Japanese as "the road of blades", was selected as the name of the workshop for its profound meaning. It symbolizes the craftsmen's commitment to excellence in knife-making, working hard every day to deepen their expertise. They invest all their tamashi (魂), their soul, to create exceptional knives that deliver outstanding cutting performance.

This Japanese santoku knife was forged by Shogo Yamatsuka, a blacksmith from Sakai who was trained by his father, also a blacksmith, who taught him the secrets of Ginsan steel. With a unique expertise in this alloy, Shogo is the only one to master its hot forging due to its difficult handling. After 30 years dedicated to the art of forging, known as Hizukuri (檜作), he has been recognized as a Traditional Master Craftsman by Japan's Ministry of Economy, Trade and Industry. Tadataka Maruyama, the workshop's head sharpener, then honed the knife's edge with his expertise, ensuring exceptional cutting quality and optimum performance with every cut.

Hado" src="https://cdn.couteaux-du-chef.fr/img/cms/SHOGO%20X%20TADATAKA%20size_8.jpg" alt="Shogo Yamatsuka et Tadataka Maruyama dans leur atelier" width="745" height="230" />

Blacksmith Shogo Yamatsuka is on the left; sharpener Tadataka Maruyama is on the right.

The San Maï blade in Ginsan stainless steel

This Japanese kitchen knife features an 18cm blade built with a San Maï structure, a term meaning "3 layers" in Japanese. A rigid steel core is wrapped in a layer of softer steel, creating a protective sandwich. This design ensures both a protected core and an optimally balanced blade.

The core of the blade is made of Japanese Ginsan stainless steel, also known as Silver 3 or G3. The alloy contains around 0.95% carbon, giving it increased hardness and rigidity, ensuring that the blade retains its sharpness for a long time to come. With a chromium content of around 13.5%, Ginsan steel also offers excellent corrosion resistance. The knife achieves a hardness of 59/60 HRC, guaranteeing an easy-to-maintain blade that requires only stone sharpening when necessary.

This Ginsan steel core is then surrounded by asofter layer ofstainless steel folded on either side, forming the three layers of San Maï. This structure protects the core and gives it a certain flexibility, making it more resistant to impact and less likely to break when cutting. Along the cutting edge, you can see the alternating layers of steel creating a random wavy pattern, unique to each knife.

Finally, the blade has a kiritsuke point that allows it to be easily inserted into food. It has also been carefully polished and engraved with delicate kanji. This attention to detail adds a perfect finish to the blade and reinforces its authenticity.

A traditional octagonal handle

This santoku knife features an octagonal handle designed to suit both right- and left-handed cooks. The shape hugs your palm perfectly, ensuring comfort and maneuverability that are much appreciated, even during long cutting sessions.

The handle is made from cherry wood, a sacred species in Japan symbolizing beauty, life and the ephemeral nature. This medium-hard wood is both light and strong, ensuring great durability. Naturally light-colored, cherry wood is protected by a traditional Urushi Kijiro lacquer, giving it a high-gloss brown hue and a smooth feel.

For a perfectly watertight knife, wood paste has been applied to the blade and inserted into the handle. This prevents water and food residues from seeping through.

Care and maintenance

As this knife is made from top-quality materials, it should only be washed by hand. Use a soft sponge and mild soap, taking care not to wet the handle. After cleaning, carefully dry the knife immediately to remove all traces of moisture, then store it in a dry place, for example in its elegant box. Please note that this knife must not be put in the dishwasher or left to soak in the sink.

Hado Ginsan Kijiro knives are available on our website!