Hado Knives Unboxing - HADO SAKAI SUMI GYUTO 210MM Shirogami #2 (White Steel ) Carbon Steel Cladding
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- Опубликовано: 27 сен 2024
- We had a wonderful experience, taking a look at this gorgeous knife. This manufacturer also makes knives from other carbon steels, as well as some non-carbon stainless. I found this particular knife to be a little shorter than I'm used to, but the performance is fantastic.
About Hado Sakai Sumi - Hado Sakai sources blades from the best knife makers in Sakai, and has them sharpened by their resident master-sharpener, Maruyama-san. Hado Sakai was the first maker in Sakai to bring carbon steel clad with stainless steel to Yoshikazu Tanaka-san, and now Tanaka-san loves it! He now forges with this steel for several different companies.
The Sumi series is a special collaboration between Knifewear and Hado Sakai. The blades are forged by Yoshikazu Tanaka with a kurouchi finish is unusual in Sakai, but we think it makes the knives extra snazzy. We also suggested they make a ko-bunka, and we think it rocks! This line cuts like a razor, looks stunningly rustic, and gets a Sakai knife in your kitchen at a very reasonable price.
knifewear.com/...
Shape Gyuto
Blade Length 210 mm
Blade Height 47 mm
Blade Thickness Above Heel 3 mm
Weight 179 g
Steel Type Shirogami #2 (White Carbon Steel) With Carbon Steel Cladding Rust Prone ⓘ
Rockwell Hardness 62-63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Oak
Blacksmith/Maker Yoshikazu Tanaka
Knife Line Hado Sakai Sumi
Sharpener Tadataka Maruyama
Made in Sakai, Osaka, Japan
Brand Hado Sakai
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When I got my Hado, it was the bluntest knife I’ve ever bought. The thing is though, the knife is my favourite knife I’ve ever owned, and takes on an absolutely screaming sharp edge. The geometry and finish is phenomenal. A quick sharpen from factory and this knife is OUTSTANDING
I’m sorry I came that way, but I’m glad you were able to get it sharp so easily. Everyone is saying that they love theirs.
I've solved this mystery box situation with a Brother P-Touch brand label printer. Super easy to use. Staples carries them, and most stationery stores. Comes in handy in other non-knife label applications too! Love the low profile of this one. A large petty is a great description. Very useful tool indeed. 👍
Thanks for sharing!
In Japanese, Ha (刃) means blade, and Do (道) means road or path. In another context, it can also symbolize the attitude of Japanese craftsmen, who are characterized by constant progress in their art. Hado can therefore be interpreted as striving for development throughout the next years of step-by-step production of high-quality knives - which are approaching perfection.
In 2019, Maruyama san, Ichikawa san and Fukui san launched their workshop producing knives under the HADO brand. Hado - as the "way of the blades" written in Kanji - represents the idea and assumptions of the three partners. The main sharpener is Maruyama san, who also deals with knife finishing. Ichikawa san is the manager and Fukui san is the president.
The mission of this company is not only to produce and deliver the highest quality knives, but also to inspire them with aesthetics and functionality. It is worth noting that the entire production process, from the first to the last stage, is carried out by the hands of an outstanding craftsman. The beautiful Hado Sumi series of Japanese knives has an entirely manual production process. The blades are forged by Yoshikazu Tanaka, and finished and sharpened by Tadataka Maruyama. Carbon steel called Shirogami#2 - or White#2 - is used for the core, while soft iron is used to protect it. The knives have a unique black Kurouchi blade finish, which gives them a raw, unique character. Hardening brings the level of hardness of each blade to approx. 62-63 HRC, and together with the applied heat treatment of steel, it also guarantees extraordinary ease of sharpening. In addition, these knives stay very sharp for a long time. The Hado Sumi collection is also characterized by a beautiful two-color handle in an octagonal shape. Oak wood is used for its production.
I think they definitely do make an amazing blade. Thank you for all of the info
It's interesting to see you have do 道 as part of the tattoo on your left arm.
@@inthespread001 the arm says, father, husband, seeking wisdom, and the symbol you meant means “way” so the last two symbols together make Budo which means fighting spirit. It was supposed to have. Bushido which is the seven virtues for how you’re supposed to live your life. It’s the way of the samurai. The Japanese people believe you should live by the seven virtues. The one simple was omitted. I will add. Bushido at some point. I studied eight martial arts. I am a black belt in aikido.
Hi Greg, congratulations to your new knife. I believe the grind is awesome of the knife. The sharpness of the secondary bevel below 200 is nice, but in combination with the remarkable grind it's cuts through onions like a laser sword / light saber!
The grind is amazing
Nyah, nyah! Yesterday I got my Yaxell Super Gou to 65, just stropping to refresh, countdown from 10 per side. It's cool to have a knife that you slice with, and stand there wondering if you've sliced, and whatever you sliced, is sliced. I appreciate out-of-the-box (OTB) sharpness tests, but the knife is going to progressively dull down with even the most careful use, so the important thing is your ability to sharpen. I'm not heavy into Japanese carbon steel knives at all, but there's a "for sale" website importing that offers three options, something like: a) sharpened, b) bevel set, c) blunt. They assume the owner will know how to sharpen his knife regularly as needed, and will prefer his personalized sharpening.
This sounds interesting as I as well would be interested in buying unsharpened knives. Where can I find this site?
@@hello.itsme.5635 ---- This may get deleted for unknown reasons, as has happened with previous post giving directions so I'm messing it up - try come Pan i knife iganay (backwards). I think they're out of NY, not sure. They also offer various finishes.
The Knife surely made me look! haha, great having a new vid Greg!!
The other versions are taller. I do highly recommend the knife.
Do you always have to overtake me? I was just about to buy it :D Great movie, and a first class knife
I had it for a while. I didn't just buy it recently. Greetings from Americe.
The angle of the edge relative to the handle looks like maybe 15 degrees. I don't feel like doing the math for the triangles, but holding further from the handle, as I think you'd do for chopping, gives you more knuckle clearance.
I get more knuckle clearance because of the pinch grip.
Great review! I'm getting ready to do my own unboxing and review of my new Hado bunka and will be very interested to see how closely my edge tests compare to yours. They are both white 2 and both forged and sharpened by the same people, so l think it will be very interesting.
I don't know if you saw, but I got the blue number one Damascus. It looks exciting. I think they're grind is the thing.
@Never a Dull Moment the grind is 100 percent why l bought the knife. I honestly don't care what the OOTB edge is like, although l plan to test it just for science.
Good evening, the video seemed incredible to me, would you be so kind as to tell me what font appears at the beginning of the video?
I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.
If you're asking about the font that is used in the logo that I couldn't tell you because I had an artist drawl that. I called a company called photologo.co. I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment. Please let me know if you mean the font used in the JPEG but I don't think that's what you meant for the thumbnail. I think you meant the font used in the logo. I might be able to help you because I have some software that supposed to interpret the logo. I'll definitely give it a try and see if I can identify it but I did not create that logo. I asked photo shopped to identify the logo text and I took a screenshot of all of its offerings. It would not let me copy and paste. If you want to message me through Instagram messenger, I can send you the photograph or you can email me because all of my social is the on the beginning of my channel. I'll be more than happy to send you the screenshot of all of its suggestions.
@@nadm First of all, thank you very much for responding to me thinking that you are having a bad time, I wish you all the best and I hope everything will be resolved soon. As for the source, don't worry, doing a little research I found a similar one that I liked. I send you a big greeting and I hope you recover soon.
The grind is much more important than the out of the box sharpness in my opinion. Everyone that buys a knife like this should be able to sharpen their knives to a high level of sharpness. A minute on a strop or high grit stone can bring down the BESS score considerably. But a crappy grind takes A LOT of work to improve. This one looks to have a great grind and the onion cutting certainly confirms that. Dig the high bevels and lack of pronounced shoulders. 3-5 more millimeters of blade height would be nice, but I don’t think it’ll be an issue for average hands. I would love more focus on the grind than the OOTB sharpness.
Do you have a full review of this knife?
I think everyone agrees that out of the box sharpness is not necessarily the most important and I also know sometimes it gets messed up in the box, but the overall performance of the knife is definitely influenced by the grind, so hats off to you
@@nadm Let’s keep the hats on. I’m not worthy 😅 On an unrelated note. My daughter (she is 9) was watching one of the videos with me and she asked if you were a gangster 😂 You’ve got that swag man 😎 Dig it!
Make a label Greg
Looks like an overgrown paring knife and not for me 🤷♂️.
I understand. The other versions are taller. I'm looking into one of those.
I really get why you are concerned about the height. I'd struggle with it as well. The one you got looks particularly low. Did you measure the height? Doesn't look like 47mm as stated in the description.
[Edit: I got this all wrong] The description says blade height 47mm and height above heel 30mm (4.7cm, and 3.0cm). That would leave knuckle clearance, depending on the angles, of 17mm. [edit: wrong. It looks like the reverse, with 30mm of knuckle clearance and 17mm of tang.] My guess is that the knife isn't designed for mincing, rather for slicing. Just cut near the edge of the cutting board. I use small knives with less knuckle room. The problem I have with blade height is that there's more surface to create friction, and for me, the knife seems harder to sharpen. Maybe I just don't know how to use them correctly, and/or don't get how to sharpen taller knives.
@@davesmith5656 I do like lower knives as well. Particularly my Anryu 150mm petty. But on a Gyuto I'd want to see my hand move freely. I guess you mixed up the blade thickness of 3mm with the height over the heel?
@@hello.itsme.5635 ---- Hello, you! Yes, you're right, I messed up the blade thickness of 3mm. I switched back here and magically interpolated somehow (e.g. "They must have said 30mm" and they said "blade height at heel" somewhere, etc.). Just went back to check on it. You have excellent patience and manners. Very commendable. I'll look up Anryu 150mm petty. I don't have anything but stainless. My favorite style is a 6" utility. I got two Nexus, one to practice early sharpening on, and I just had to have a Yaxell, too.
Katsushigi Blue Super HRC 63-64 blade height 30mm (see? I knew there was 30mm floating around somewhere!) (Joke.) They say it will rust. Knifewear did a piece on patinas, but I'm not nearly meticulous enough to own one! It looks like a very nice knife, and the site I found one on says they're sold out.
@@hello.itsme.5635 ---- Question for you, if you feel like it ... what is it about the full Japanese knives, the ones that require so much more care, compared to stainless knives? Do they get sharper, or is it just joy of ownership, like a piece of art? I'm pretty sure you must sharpen yours regularly; is it easier or more friendly to sharpen?
@@davesmith5656 Nowadays it's more or less the pleasure of ownership. It's true that carbon steel knives can get really sharp and will hold their edge for a long time. But so do modern stainless steels at high hardness as Ginsan and PM steels like SG2/R2. I do love the low maintenance of my R2 knives and most of the time I will use those. Only downside is that they're a little bit harder to sharpen than carbon steel knives. Buuuuut... from time to time I will just love to use my all iron clad Tanaka with White 2 steel and it will be my daily driver for weeks. It's a breeze to use and to sharpen. I'll have to keep it dry and will have to touch up the edge more often than on my R2s or Aogami Super blades. I'll keep a higher grit stone open in the kitchen for that. Still I love to use it that way.
You'll get the best of both worlds by using a stainless clad knife with a carbon steel core. Easy to sharpen and the cladding will not discolor. You'll just have to wipe down the cutting edge from time to time to keep it dry.
I agree with you that there should be a sticker with all the specs of the knife on the box! It's just so convenient.
But I guess they just sacrificed that for the sake of the design of the box. The Hado knife boxes are probably the most beautiful knife boxes I've ever seen, only second to Kiri boxes.
Tsukasa Hinoura sometimes decides not to put his Kanji on a blade, or just really faint, so the beauty of the blade is not disturbed. I think that not putting the information on the knife was a design decision, but I think they could have put a full specs stating sticker on the bottom of the box.
I'll look forward to seeing your review of your version
@@nadm Working on it as we speak. Probably will upload tomorrow or the day after.
Yea I agree w Greg looks like a big petty shape vs gyuto. Thanks for the demo sir. Like how much core steel is exposed. That must be from the sharpners
Thanks for watching!
Got the blue 1 version and it’s super tall at like 5.7mm. I don’t know why they make the white 2 version so little. It is by far the best performing knife i own. Scary thin behind the edge
I'm with you because the smaller version really is not my forte. I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.
@@nadm Take all the time you need and get well soon buddy!
where is the doggo?
They are well. They don’t always find themselves in the video.