HADO - Shiosai SG2 135MM Ko-Bunka

HADO , 刃道 - The Way of the Knife Making

Back in 1912, at the heart of SAKAI CITY, Hado started as a wholesaler of kitchenware. In 2015, their story took a turn when Mr. Maruyama, who worked in sales at the time, said “I want to be a craftsperson.” Rather than letting him re- sign, they encouraged him to train outside, with the company continuing to pay his salary. In 2019, their workshop was completed, and after three years of apprenticeship, Maruyama returned as a sharpener. In 2021, they launched their first in-house manufacturing brand, “HADO.” HADO, when written in kanji, consists of two words: 刃 (blade) and 道 (way).

The name symbolizes our decision to master the way of knife-making by carefully handcrafting each knife. While starting HADO was a new challenge for them, but that was not the end. Learning from the craftspeople around them, they would like to add their own ingenuity to their knives.

Their goal is to create knives that bring joy to the users and to create knives with joy.

Spec:

• Origin (Made in): Sakai City, Japan
• Brand: HADO
• Sharpener : HADO - Fukui Co., Ltd.
• Knife Type: Ko-Bunka
• Blade
• Construction: San-Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): R2/SG2
• Jigane (Cladding): Stainless Steel
• Hardness: 62-63 HRC
• Hand-forged,  hand-sharpened
  
• Blade Finishes: 
  • Tsuchime
• Blade Length: 135mm (5.3") 
• Blade Height (at heel): 44mm 
• Spine Thickness
• Above heel: 2
• Tip 2mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material:  Black Pack Wood
• Overall Length: 270mm
• Weight: 130g 
• Engraved Mark: In Japanese Kanji "HADO ( 刃道 )

Care Instructions:

For the SG2 steel knives, It is a stainless steel knife. This knife will not rust but it’s essential to hand wash them with mild soap and water, then immediately dry them to prevent water spots or potential corrosion. Avoid cutting on hard surfaces like glass or granite, and store the knife in a sheath or on a magnetic strip to protect the blade.To maintain the blade’s edge and its lifespan, avoid chopping it on bones and frozen foods.