Gyuto 240mm Sumi Shirogami #2

$392.00

Forged in Sakai, Japan by master blacksmith Yoshikazu Tanaka, the core steel on this HADO Sumi Gyuto 240mm is Hitachi Metals Yasuki Specialty Steel (YSS) Shirogami Two. The steel takes a fantastically sharp edge and is easy to maintain.

The knife features a San Mai or 3-layer construction with the Shirogami steel protected by a soft stainless-steel jacket. Ground and sharpened by HADO knives’ Tadataka Maruyama, the spine thickness is consistent up until the primary bevel, which then tapers very quickly towards the tip giving the knife a very stable feel. A wide bevel, flat ground knife, these blades are super sharp and thin behind the edge. Pressing your fingernail against the edge you will notice a little flex, demonstrating just how thin and sharp these knives are.

Tadataka-San has done an amazing job in terms of fit and finish and each knife features a beautifully polished and rounded spine and artfully ground, angular choil. A blend of textures on the face of the blade help to highlight the three-layer San Mai construction. Beautiful, dark black Kurouchi drifts into a misty Kasumi before hitting the satiny mirror polished edge band.

A traditional octagonal shaped, hidden tang handle, with a luxurious feeling, natural wax finish pairs beautifully with the stunning, yet rustic blade.

This is a very classy knife featuring amazing fit and finish, world class grind and a beautiful, tasteful design.

Product Specification

Blade Type: Gyuto

Edge Length: 240mm

Spine Heel: 3.47mm

Spine Mid: 3.18mm

Spine Tip (20mm before): 1.99mm

Blade Height: 49.9mm

Weight: 215g

Cutting Edge Steel: Shirogami #2

Stainless: No

HRC: 62+

Blade Construction: 3 Layer (San Mai)

Blade Finish: Kurouchi

Grind: Flat

Handle Construction: Hidden Tang

Handle Materials: Octagonal Oak

Handedness: Ambidextrous

Saya Included: No

Product Care:

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible. 

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions. 

Tips on sharpening you knives

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods. 

A reference guide to steel types

Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.