About HADO Shiosai - Man, this is such an elegant knife. The clean polish, the tasteful hammered tsuchime pattern on the blade. HADO knives are really in a league of their own, and their choice of SG2 steel for this line only accentuates that. This steel is as futuristic as this blade looks, cutting just as well as the carbon steels of olde, but totally rust-free. 

These knives carry just enough weight to feel confident. The balance, the steel, and the tasteful polishing along the spine and behind the heel all make this a supremely enjoyable knife to wield. 

While the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.

Maruyama-san of HADO is one such master sharpener. When sharpening, Maruyama-san always has the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.