Hado Sumi WS2 24cm handmade Japanese chef's knife

The work of the artisans at the Hado workshop

The Hado workshop, recently established in Sakai, Japan, is the fruit of collaboration between Sakai Fukui president Ryuichiro Fukui and Tadataka Maruyama, the company's sales manager. The latter had long wanted to become a craftsman. He mentioned this to Ryuichiro, who for his part was keen to relaunch artisanal production. Sakai Fukui usually produces knives on an industrial scale. The president therefore asked Tadataka to train while he set up the in-housecraft workshop. After 3 years' training, Tadataka was ready to join the adventure, and so Hado saw the light of day in spring 2019.

The term Hado (刃道) means "the road of blades" in Japanese. This term was chosen to name the workshop with reference to its very essence. It reflects the craftsmen's deep desire to always strive for superior quality, continually perfecting their skills on the path to forging excellence. They put all their tamashi (魂), their soul, into creating magnificent knives with exceptional cutting performance.

Yoshikazu Tanaka, the workshop's renowned Master Traditional Craftsman and 4th generation blacksmith, forged your knife. He is recognized as one of Sakai's finest blacksmiths, and his work is distinguished by blades crafted from superior materials with a traditional look. The knife is then entrusted to the expert hands of Tadataka Maruyama, the workshop's head sharpener, who carefully hand-sharpens it on a grinding wheel to give it incredible sharpness and excellent cutting quality with every use.

On the left: Yoshikazu Tanaka. Right side: Tadataka Maruyama

A magnificent handle in burnt oak

The handle of this Japanese chef's knife is carved in an octagonal shape that is suitable for all cooks, left- and right-handed alike. Thanks to this shape, the knife offers an optimal cutting experience, reducing fatigue and enabling prolonged use without compromising precision and efficiency.

Made from burnt oak, the handle is highly resistant to impact and moisture. To reinforce the solidity of your knife while giving it an elegant appearance, the end of the handle has been burnt.

Wood pulp was then added in the spaces where the blade fits into the handle. This prevents water and food residues from entering the knife, ensuring maximum hygiene.

Shirogami #2 Japanese steel blade details

This traditional Japanese knife features a 24cm blade with a San Maï design. These words mean "3 layers" in Japanese, referring to the 3 layers of steel of which the blade is composed. It contains a rigid steel core which is covered by a softer layer of steel folded on either side. The aim is to protect the core while providing optimum balance.

The core of this blade is made of Japanese Shirogami #2 steel, also known as White Steel 2, produced by steelmaker Hitachi and highly appreciated by professional chefs. The alloy stands out for its high purity due to its highly homogeneous structure, which can be observed under a microscope. Shirogami #2 steel is considered the closest to tamahagane, the steel used to forge traditional swords. It contains between 1.2% and 1.4% carbon, giving it a hardness of around 62 HRC on the Rockwell scale. The blade is both hard and sharp, yet easy to sharpen.

Next, the hard core is covered bya layer of softer iron that folds in on either side. The top layer plays a protective role towards the core, while providing a degree of flexibility. The blade is more resistant to impact and breakage when cutting. The overlapping layers of steel are visible along the edge, creating a random wave pattern. Your knife has a unique look.

Finally, the top of the blade features a traditional rough forged finish, giving it an original character. To reinforce its authenticity, kanji have been meticulously engraved on each side of the blade.

This Japanese knife is part of the Sumi range, whose name is inspired by the eponymous Japanese ink, renowned for its deep, matte black hue, echoing the color of the blade.

How to care for a top-of-the-range Japanese knife

It's essential to take meticulous care of your knife, as it has been crafted using traditional techniques and top-quality materials.

As the blade contains a lot of carbon, both in its core and outer layer, it must be cleaned by hand. Use a suitable soap and a soft sponge, keeping the handle dry. Once you've finished cleaning, immediately dry the blade thoroughly to remove all traces of moisture. Finally, store your knife in a dry place, such as its elegant case, to protect it effectively.

It is normal for the blade to change color slightly over time, even with the utmost care. Once again, this is due to the high concentration of carbon throughout the blade, which is more reactive to external elements (humidity in the air, acidity in food, etc.) than traditional steel blades. To preserve its original appearance, you can add a littleoil to the blade from time to time. This will protect and nourish it.

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