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  • HADO (GINSAN) 210mm Gyuto Silver #3
  • HADO (GINSAN) 210mm Gyuto Silver #3
  • HADO (GINSAN) 210mm Gyuto Silver #3
  • HADO (GINSAN) 210mm Gyuto Silver #3
  • HADO (GINSAN) 210mm Gyuto Silver #3
  • HADO (GINSAN) 210mm Gyuto Silver #3
  • HADO (GINSAN) 210mm Gyuto Silver #3
  • HADO (GINSAN) 210mm Gyuto Silver #3
  • HADO (GINSAN) 210mm Gyuto Silver #3
  • HADO (GINSAN) 210mm Gyuto Silver #3
  • HADO (GINSAN) 210mm Gyuto Silver #3
  • HADO (GINSAN) 210mm Gyuto Silver #3
  • HADO (GINSAN) 210mm Gyuto Silver #3
  • HADO (GINSAN) 210mm Gyuto Silver #3
HADO (GINSAN) 210mm Gyuto Silver #3
Regular price $805.00 AUD $0.00 AUD

{Description}

A Gyuto is primarily used for slicing meat and larger ingredients. It is a general purpose knife that can be used for a wide variety of knife tasks involving fruits, vegetables, meat and fish. The Gyuto is the heart of any knife range due to its versatility.

The blade of this knife is hand forged by blacksmiths, and the handles are made of wood. As a result there will be minor variations in blade length, appearance of the blade finish and wood grain and colour. The product images should be treated as a close approximation of what will be received. 

{Maker/Brand}Maker

Fukui Co

{Maker/Brand}Brand

Hado

{Maker/Brand}Origin

Sakai-City, Osaka Prefecture, Japan

{Maker/Brand}Stock Keeping Unit

1000070

{Specifications}Material(s)

Ginsanko Silver #3 + Soft Stainless Steel-clad (blade is full stainless)

A note on cladded blades: Cladding sandwiches the hardened steel core (i.e. the cutting edge). Cladding gives the blade durability - in particular resistant too breakage, and is more easily abraded for the purposes of profiling and sharpening. Cladding is referred to as 'Soft', which simply means it is less hard that the core steel.>

{Specifications}Handle

Cherry

{Information}Care Instructions

Wash the knife by hand using a gentle dishwashing liquid. Always dry immediately after washing with a soft cloth. Do not let the knife drip dry. Also do not wash your knife in a dishwasher, as it encourages the blade to rust and the wooden handle to dry out and crack over time

The knife is made of Japanese hardened 'stainless' steel. Stainless refers to a steel that is resistant to staining. It is not rust proof. If rust does appear on the blade use a rust remover to remove it

The wooden handles also require care. Depending on use, we recommend oiling the handle every 3-12 months (depending on use) with boiled linseed or tung oil.

Store your knife in a saya (our recommendation), the original box, a knife block or a mounted knife magnet bar/strip.

The blade is made from harden steel. Harden steel produces a finer edge, and has excellent edge retention. However, a harden steel edge can easily be damaged if not used in the manner outlined in the Description. Do not cut hard ingredients (e.g. frozen food, bones, hard rind on parmesan cheese, woody rosemary stalks, hard pumpkins, coconuts etc) or non-ingredients. Do not drop your knife. Only cut ingredients on a wooden chopping board. 

The knife should only be sharpened using a whetstone. We highly recommend that the edge be stropped, with a leather strop, after sharpening. Do not use pull through sharpeners, regular or diamond honing steels or mechanical sharpening machines.