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Hado Shiosai Kiritsuke 210mm Japanese knife with SPG2 steel
  • Hado Shiosai Kiritsuke 210mm Japanese knife with SPG2 steel
  • Hado Shiosai Kiritsuke 210mm Japanese knife with stainless tsuchime cladding
  • Hado Shiosai Kiritsuke 210mm Japanese knife with black pakka wood handle
  • Hado Shiosai Kiritsuke 210mm Japanese knife choil view showing blade geometry and handle transition
  • Hado Shiosai Kiritsuke 210mm Japanese knife with grey pakka wood ferrule
  • Hado Shiosai Kiritsuke 210mm San Mai blade with SPG2 steel
  • Hado Shiosai Kiritsuke 210mm Japanese knife with SPG2 steel
  • Hado Shiosai Kiritsuke 210mm Japanese knife with stainless tsuchime cladding
  • Hado Shiosai Kiritsuke 210mm Japanese knife with black pakka wood handle
  • Hado Shiosai Kiritsuke 210mm Japanese knife choil view showing blade geometry and handle transition
  • Hado Shiosai Kiritsuke 210mm Japanese knife with grey pakka wood ferrule
  • Hado Shiosai Kiritsuke 210mm San Mai blade with SPG2 steel
Hado Shiosai Kiritsuke Japanese Knife // SPG2 Steel // 210 mm

Hado Shiosai Kiritsuke Japanese Knife // SPG2 Steel // 210 mm

$309.00 USD
Shipping calculated at checkout.

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.

We’re thrilled to announce that we now carry Hado knives, 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 sleek black pakka wood handle paired with a grey pakka wood ferrule, providing a comfortable grip and excellent balance with the blade for precise, controlled use.

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

PRODUCT SPECIFICATIONS:

• Brand: Hado
• Series: Shiosai
• Knife Shape: Kiritsuke
• Blade Length: 210mm
• Blade Height: 48.25mm
• Blade Thickness: 2mm
• Weight: 159.7g
• Blade Construction: San Mai
• Cladding: Stainless Tsuchime
• Steel Type: SPG2 (Super Gold 2)
• Rockwell Hardness: 63 HRC
• Handle: Black Pakka Wood
• Ferrule: Grey Pakka Wood
• Made in: Sakai City, Osaka, Japan

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, fruit, boneless meats, and other ingredients
• Chopping and dicing vegetables
• Push cutting with the relatively flat Kiritsuke profile
• Fine vegetable preparation and julienne cuts
• Precision portioning and slicing
• Trimming and detailed food preparation
• Intricate cuts using the sharp K-tip
• Preparing larger ingredients where a 210mm blade provides additional reach
• Everyday kitchen preparation for experienced home cooks
• Professional culinary applications
• Japanese-style food preparation
• Chefs and knife enthusiasts seeking a versatile alternative to a traditional Gyuto