Hado Shiosai SG2 21cm handmade Japanese kiritsuke knife

Located in Sakai, the Hado artisan workshop is the fruit of collaboration between Tadataka Maruyama, then Sales Manager at Sakai Fukui, and Ryuichiro Fukui, President of the company. Driven by his dream of becoming a craftsman, Tadataka shared his ambition with Ryuichiro, who was looking to reintroduce artisanal production to his company, which had until then focused on the industrial manufacture of Japanese kitchen knives. Ryuichiro offered him the opportunity to train in this art while developing a craft workshop within the structure. After three years of intensive training, Tadataka took the reins of the workshop, determined to create exceptional Japanese knives. The workshop officially opened its doors in spring 2019! Tadataka Maruyama sharpened this kiritsuke knife!

The name Hado (刃道), which means "the way of blades" in Japanese, embodies the very essence of this workshop. It reflects the craftsmen's commitment to excellence in blade forging, while pursuing continuous improvement. Each Japanese knife, crafted with great precision and featuring outstanding cutting performance, contains the tamashi (魂), the soul of the craftsmen who shape it.

The Japanese kitchen knife with an elegant SG2 steel blade

This kiritsuke knife features a blade crafted using the Japanese San Mai method, meaning "three layers". This technique consists of shaping a core of rigid steel, enveloped by a layer of softer steel folded in on itself. This process ensures an optimum balance between the blade's hardness and the protection of its core.

The core of your kitchen knife is made of Japanese SG2 steel, a state-of-the-art powder-metallurgy material produced by the renowned Takefu Special Steel. With a carbon content of around 1.3%, this steel achieves a high hardness of 63HRC on the Rockwell scale. This guarantees long-lasting edge retention and outstanding cutting performance, ideal for a Japanese kitchen knife.

The blade features a fine, flat grind for strength and durability. In addition to its visual elegance, this grind is easy to reproduce during your sharpening sessions!

Thanks to a high chromium content of around 15%, SG2 steel offers corrosion resistance, classifying it as a stainless steel. However, to preserve its performance and avoid any risk of corrosion, careful maintenance is essential!

SG2 steel is distinguished by its particularly "pure" microstructure, characterized by a homogeneous distribution of micro-carbides. This property enhances the blade's resistance to wear and minimizes the risk of micro-cracking, even with prolonged use of your Japanese kitchen knife.

To complete the San Maï construction, a layer of stainless steel surrounds the core. This extra layer ensures an optimum balance of blade hardness while reducing the risk of breakage during use. Along the cutting edge, the superimposition of the different steels reveals a fine wave of unique, random patterns, adding a touch of elegance to this handcrafted Japanese knife.

The blade has also been carefully polished to accentuate its refined look. It is also adorned with a distinctive octagon-shaped hammering, giving your handcrafted Japanese knife an assertive and singular aesthetic character.

The kiritsuke knife with a sturdy handle

The handle of this Japanese kiritsuke knife is made of walnut wood, a material prized for its strength and longevity. Dense and sturdy, this wood resists moisture and warping. Its natural brown color and fine grain lend a discreet elegance much appreciated by kitchen enthusiasts.

Its octagonal shape is designed to suit both right- and left-handed users, providing a comfortable, ergonomic grip, even for prolonged use in the kitchen.

To ensure an impeccable finish, wood paste has been applied where the blade joins the handle, perfectly sealing the interstices. This detail guarantees an optimal seal, preventing water or food residues from seeping in.

To care for this handcrafted knife, wash only by hand with a soft sponge and a mild detergent, avoiding exposing the handle to water. After cleaning, wipe immediately with a dry cloth to remove all traces of moisture, and store in a dry place. We strongly advise against putting it in the dishwasher or soaking it in water.

Find the rest of the Hado Shiosai range of Japanese knives on Knifeleader.eu!