Hado Sumi B1D 15cm handmade japanese utility knife with oak handle

The Hado artisan workshop, located in Sakai, was born of a collaboration between Tadataka Maruyama, Sales Manager at Sakai Fukui, and Ryuichiro Fukui, President of the company. Passionate about Japanese knives, Tadataka dreamed of becoming a craftsman. He shared his ambition with Ryuichiro, who was then looking to revive artisanal production within his company, which until then had focused on industrial manufacturing. Seeing an opportunity, Ryuichiro encouraged Tadataka to train as a cutler and set up an in-house craft workshop. After three years of intensive apprenticeship, Tadataka took over the reins of the workshop, dedicated to the creation of exceptional Japanese knives. And so, in spring 2019, the Hado workshop was born!

The name "Hado", which means "the way of blades", reflects the forge's core values: excellence and continuous improvement. Each Hado knife is forged with meticulous precision and stands out for its remarkable cutting performance.

This all-purpose knife was forged by Yoshikazu Tanaka, a certified Traditional Master Craftsman and Sakai icon. Heir to a four-generation line of blacksmiths, he is renowned for his expertise, combining top-quality materials with a design faithful to Japanese tradition. After forging, your Japanese kitchen knife is entrusted to Tadataka Maruyama, the workshop's master sharpener, who sharpens it with exceptional craftsmanship. By hand, on a grinding wheel, he refines the edge to give it unequalled sharpness!

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

The Japanese kitchen knife with an elegant Aogami blade

This Japanese utility knife features a damascened blade: this technique consists of forging a core of rigid steel, which is then surrounded by several layers of softer steel. This achieves an optimal balance of hardness and protects the core of your blade, making it more resistant.

The core of your blade is made from Japanese Aogami #1 steel (also known as Blue Paper Steel 1), an alloy produced by the famous steelmaker Hitachi. It contains a high carbon content of around 1.3%, an element which increases the hardness of a blade. Your blade therefore achieves a hardness of 63HRC on the Rockwell scale, giving you excellent edge retention for a high-performance cutting edge!

This blade has a fine, flat grind, which has the advantage of being robust and aesthetically refined. What's more, this type of grind is easy to reproduce during sharpening sessions, which is very practical.

Finally, the damascus is complemented by several layers of soft iron and softer steel, balancing out the hardness of your blade. This adds suppleness (without becoming flexible) to prevent your blade from becoming brittle with use. You can see the different layers of steel superimposed along the length of the blade, creating elegant waves with unique patterns!

The upper part of your blade features a rough forged finish that adds character to your handcrafted Japanese knife. The lower damascus section has been polished for contrast and an extra touch of elegance.

This Hado knife is part of the Sumi range, a term derived from Japanese ink. Thus, this Japanese kitchen knife is inspired by this ink with its deep, matte black hue.

A universal knife with a sturdy wooden handle

The handle of this damask knife is made from oak wood, a robust and durable natural species. The wood's high density makes it resistant to humidity, impact and deformation due to condensation. It has brown nuances and a dark veining unique to each Hado Sumi knife!

The handle is octagonal in shape to suit the hands of all cooks, left- and right-handed alike! It provides an ergonomic grip for comfortable use, especially during prolonged cooking.

Finally, wood putty has been added where the blade joins the handle to fill the small gaps. This ensures a watertight seal and prevents water or small food items from seeping inside.

How do I care for a handcrafted Japanese knife?

To care for your handcrafted Japanese knife, it should be washed only by hand with a sponge and a 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 in the dishwasher or leave to soak in the sink.

With the passage of time, the color of your blade may vary 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 other Hado Sumi B1D knives on Knifeleader.eu!