Hado Shiosai VG-10 Kiritsuke Gyuto 210mm (8.2") - Olive Wood Handle

• Brand: Hado
• Style: Gyuto Chef Knife
• Blade Steel Type: VG-10 (V Gold 10), Soft Stainless Steel-Clad
• Blade Length: 210mm (8.2")
• Blade Height at Heel: 47.7mm (1.9")
• Spine Thickness above Heel: 2.1mm (0.08")
• Handle Material: Olive Wood (Its dense, closed grain resists moisture and wear)
• Weight: 5.6 oz (158g)
• HRC: 60-62
• Bevel Angle Ratio: 50/50
• Cover: Not included

The Hado VG-10 knife features a VG-10 stainless steel core clad in softer stainless steel layers. This construction delivers excellent sharpness and edge retention while providing a comfortable degree of flexibility and durability in everyday use. VG-10 is highly regarded for its excellent balance of edge retention, toughness, and corrosion resistance, making it a reliable choice for both professional chefs and home cooks. VG-10 is known for maintaining a sharp cutting edge through regular use and can be readily maintained with standard whetstones.

Hado, as the first in-house brand of Fukui Co. & Ltd. in 109 years, symbolizes the company's commitment to excellence in crafting blades. The name "Hado" reflects this dedication, as "do" (道) represents the path or way, a concept deeply rooted in Japanese culture, similar to "Sado" (tea ceremony), "Kado" (flower arrangement), and "Kyudo" (archery). By naming the brand "Hado" (the road of blades), Fukui emphasizes its intention to continue its journey of refinement and innovation in blade-making, aiming to achieve the highest quality over the next century.

Kiritsuke (difficult to transliterate, but the inherent meaning is pushing and cutting, similar to a sword) is a knife style whose meaning has shifted in recent years. Traditional Kiritsuke are single-bevel knives with a sharp pointed tip that are meant to combine the function of a Usuba and Yanagiba. Recently, it has become common to refer to any knife with a pointed tip of the same shape as a Kiritsuke or K-tip knife, such as Kiritsuke Gyuto or Kiritsuke Yanagiba. As these knives combine the functions of a Usuba and Yanagiba, they are more versatile in a kitchen since only one knife is required. However, that versatility also means the knife is less specialized for each task and is more difficult to use at the same level. In Japan, usually only the executive chef uses a Kiritsuke.