HADO Shiosai Kiritsuke // SPG2 Steel // Walnut Handle // 210mm

A Kiritsuke is a Japanese hybrid knife, blending features of the Gyuto (chef’s knife) and Yanagiba (slicer). It has a long, flat blade with a distinct k-tip, ideal for precise slicing and chopping. Traditionally, single-beveled Kiritsuke knives were reserved for executive chefs in Japanese kitchens as a symbol of status. Today, double-beveled versions offer greater versatility, making Kiritsuke a refined, multi-purpose knife favored by experienced chefs.

Hado knives are a brand deeply rooted in ‘tamashii’ (魂, soul)—the essence of their craftsmanship. Each knife is made with deep intention, designed to create a connection with its user.

The new Shiosai line has truly touched my ‘tamashii’. Shiosai, meaning “the sound of the tide,” is beautifully captured in the geometric hammering, soft kasumi finish, and polished edge, evoking sunlight shimmering on the ocean and waves crashing against the shore.

Crafted with stainless cladding and SPG2 (Super Gold 2) steel, a high-carbon, high-alloy stainless steel, refined through powder metallurgy for an exceptionally fine grain structure, these knives offer phenomenal edge retention and easy sharpening.

This Kiritsuke is fitted with a beautiful walnut handle, offering a warm natural feel in hand and excellent balance with the blade for comfortable, controlled use.

Each blade is meticulously sharpened by Tadataka Maruyama, Naohiro Nomura, and Takafumi Tsuda, achieving absolute perfection.

PRODUCT SPECIFICATIONS:

• Shape: Kiritsuke
• Blade Length: 210mm
• Blade Height: 48.2mm
• Blade Thickness: 2mm
• Weight: 152.2g
• Blade Construction: San Mai
• Cladding: Stainless Tsuchime
• Steel Type: SPG2 (Super Gold 2)
• Rockwell Hardness: 63 HRC
• Handle: Walnut
• Made In: Sakai City, Osaka, Japan
• Brand: Hado

Composition of SPG2 (Super Gold 2) Steel

• Carbon (C): 1.25–1.45% (Enhances hardness and edge retention)

• Chromium (Cr): 14–16% (Provides corrosion resistance and wear resistance)

• Molybdenum (Mo): 2–3% (Improves toughness and enhances resistance to pitting and corrosion)

• Vanadium (V): 1.8–2.2% (Contributes to grain refinement, edge retention, and wear resistance)

• Manganese (Mn): 0.40% (Enhances strength and hardenability)

• Silicon (Si): 0.50% (Adds toughness and improves overall durability)

Key Features of SG2 Steel:

• Powder metallurgy construction results in a fine, uniform grain structure, making it extremely sharp and easy to maintain.

• High hardness (HRC 62-64) offers exceptional edge retention.

• Excellent corrosion resistance, making it a great choice for kitchen knives.

• Tougher than many other high-hardness steels, reducing chipping risk.

SG2 is a premium stainless steel, often used in high-end Japanese knives for its outstanding balance of sharpness, durability, and ease of maintenance.

Recommended Uses:

• Precision slicing of vegetables, fruits, and boneless proteins
• Chopping and push-cutting vegetables
• Fine slicing of fish and seafood
• Preparing meat and poultry
• Slicing herbs and leafy greens
• Detailed ingredient preparation
• Creating precise cuts and garnishes
• Everyday professional kitchen prep
• Home cooking for experienced knife users
• Japanese and Western-style culinary preparation