Hado Kirisame Shirogami 21cm japanese handmade chef's knife

The Hado artisan workshop is located in Sakai, and is the result of a collaboration between Tadataka Maruyama, sales manager at Sakai Fukui, and Ryuichiro Fukui, the company' s president. Surrounded by Japanese knives, Tadataka wanted to become a craftsman, so he shared his ambition with Ryuichiro, who at the time was looking to reintroduce artisanal production to his company (which was then concentrating on industrial manufacturing). Ryuichiro suggested to Tadataka that he train in cutlery in order to develop an in-house workshop. After three years of intensive training, Tadataka was able to take charge of the workshop, with the aim of creating exceptional Japanese knives. The workshop opened its doors in spring 2019!

The name Hado, meaning "the way of blades", embodies the values of this forge. It reflects the craftsmen's commitment to excellence in blade-making, while continuing to strive for continuous improvement. Each Hado knife is forged with great precision and boasts outstanding cutting performance.

This chef's knife was crafted by Yoshikazu Tanaka, a certified Master Traditional Craftsman and an emblematic figure in the town of Sakai. Heir to the fourth generation of a line of blacksmiths, he is renowned for his exceptional craftsmanship, combining superior materials with a design faithful to Japanese tradition. After forging, the knife was entrusted to Tadataka Maruyama, the workshop's master sharpener, who sharpened it with artisanal precision. Working by hand on a grinding wheel, Tadataka has carefully optimized the cutting edge, guaranteeing incomparable sharpness!

Yoshikazu Tanaka is on the left; Tadataka is on the right.

A handcrafted Japanese knife made from high-quality materials

This Japanese chef's knife features a blade with a typically Japanese San Mai (meaning "3 layers") structure. This technique consists of forging a rigid steel core which is then covered with a softer layer of steel that folds in on itself to create the remaining 2 layers. This process balances your blade, while protecting its core.

What's more, the core of your blade is made from Shirogami #1 steel (also known as White Paper Steel 1), produced by the famous steelmaker Hitachi. This alloy has a high carbon content of around 1.3%: the element that increases the hardness of steel. As a result, your Japanese kitchen knife achieves a hardness of 62HRC on the Rockwell scale, guaranteeing excellent edge retention and cutting performance.

Your blade is designed with a fine, flat grind for strength and refined aesthetics. What's more, it's practical because it's easy to reproduce during your sharpening sessions!

To complete the San Maï construction, a softer layer of stainless steel surrounds the core. This provides more "softness" (without becoming flexible) to reduce the risk of breakage during use. You can observe the superimposition of steels along the edge, where a fine wave is formed with random patterns unique to each Hado knife!

Finally, the blade of your Japanese kitchen knife has been polished on the underside for an elegant finish. The upper part features a nashiji finish that adds character to your gyuto knife and gives the range its name. Indeed, Kirisame means "fine rain", and this is the look that Yoshikazu Tanaka wanted to give your blade.

The handle of your handcrafted Japanese knife is made of oak wood, a robust and durable material. This wood has a high density to resist humidity, shocks and deformation due to condensation. It has been burned and then lacquered to give it added character and strength.

With its octagonal shape, this handle adapts to the hands of all cooks, whether right- or left-handed! It provides an ergonomic grip for comfortable use, even during long cooking sessions.

Finally, wood putty has been used where the blade meets the handle to fill the small gaps. This prevents water or small food items from seeping inside.

How do I care for a handcrafted carbon knife?

To care for your Hado Kirisame knife, it should be washed only by hand with a sponge and mild detergent, avoiding getting the handle wet. Once washed, you should dry it immediately to remove all moisture and store it in a dry place. Do not put it in the dishwasher, or leave it to soak in the sink.

Over time, the color of your blade may change slightly: this is normal! This is a natural reaction of carbon to the acidity of the food you're cutting and the humidity in the air. This in no way affects the use of your Japanese knife!

Find the rest of the Hado Kirisame knife range on Knifeleader.eu!