Gyuto 210mm Kirisame Series Shirogami #1 Stainless Clad Scorched Oak

$387.00


Forged in Sakai, Japan by master blacksmith Yoshikazu Tanaka of Tanaka Uchihamono. At the core we find one of the most pure and traditional of the Japanese knife making steels, Shirogami One. The steel takes an exceptionally sharp edge and is like butter on a whetstone, making it easy to maintain. Clad in a protective jacket of stainless steel the knife is designed for performance and maintainability.

A classic Hado Gyuto profile on this series, perfect for fine, detailed slicing. The super fine edge ground and sharpened by HADO knives’ Tadataka Maruyama. The geometry features a consistent spine thickness, which is beautifully polished 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. 

The knife is beautifully finished and will perform exceptionally well in a variety of tasks, but with such a thin and fine edge these knives truly excel at fine detail work. 

Hado design lead Yoshio Ichikawa continues to show a skill for contemporary knife design while pridefully acknowledging Sakai's traditional aesthetics. A brushed (Nashiji) brute de forge (Ku) is a subtle and classy combination that transitions beautifully into the hazy textured bevels. This combination of textures and light grey hues pairs beautifully with the modest yet beautiful scorched oak handle.

A beautiful example of the culinary classic, carbon clad in stainless steel.

Product Specification

Blade Type: Gyuto

Edge Length: 210mm

Spine Heel: 3.24mm

Spine Mid: 3.02mm

Spine Tip (20mm before): 1.29mm

Blade Height: 46.45mm

Weight: 184g

Cutting Edge Steel: Shirogami #1

Stainless: No

HRC: 65

Blade Construction: 3 Layer (San Mai)

Blade Finish: Kurouchi, Textured, and Satin Polish

Grind: Flat

Handle Construction: Hidden Tang

Handle Materials: Oak

Handedness: Ambidextrous

Saya Included: No

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.

We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.

Returns

At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.

However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.

In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.

All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.

Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.

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. 

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.