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HADO Shiosai Kiritsuke 210mm Japanese knife with SPG2 steel core with urushi-lacquered oak handle
  • HADO Shiosai Kiritsuke 210mm Japanese knife with SPG2 steel core with urushi-lacquered oak handle
  • Close up of urushi oak handle showing texture and comfort
  • Choil detail showing thin grind and precise blade geometry
  • HADO Shiosai Kiritsuke // 210mm Japanese Chef Knife // Urushi Oak Handle
  • HADO Shiosai Kiritsuke // 210mm Japanese Chef Knife // Urushi Oak Handle
  • HADO Shiosai Kiritsuke // 210mm Japanese Chef Knife // Urushi Oak Handle
  • HADO Shiosai Kiritsuke // 210mm Japanese Chef Knife // Urushi Oak Handle
  • HADO Shiosai Kiritsuke // 210mm Japanese Chef Knife // Urushi Oak Handle
  • HADO Shiosai Kiritsuke 210mm Japanese knife with SPG2 steel core with urushi-lacquered oak handle
  • Close up of urushi oak handle showing texture and comfort
  • Choil detail showing thin grind and precise blade geometry
  • HADO Shiosai Kiritsuke // 210mm Japanese Chef Knife // Urushi Oak Handle
  • HADO Shiosai Kiritsuke // 210mm Japanese Chef Knife // Urushi Oak Handle
  • HADO Shiosai Kiritsuke // 210mm Japanese Chef Knife // Urushi Oak Handle
  • HADO Shiosai Kiritsuke // 210mm Japanese Chef Knife // Urushi Oak Handle
  • HADO Shiosai Kiritsuke // 210mm Japanese Chef Knife // Urushi Oak Handle
HADO Shiosai Kiritsuke // 210mm Japanese Chef Knife // Urushi Oak Handle

HADO Shiosai Kiritsuke // 210mm Japanese Chef Knife // Urushi Oak Handle

$280.00 USD
Shipping calculated at checkout.

The Kiritsuke knife is a traditional Japanese hybrid, combining the versatility of a Gyuto (chef’s knife) with the precision of a Yanagiba (slicer). Its long, flat blade with a distinctive k-tip makes it ideal for precise slicing, chopping, and detailed kitchen tasks. Historically reserved for executive chefs, modern double-beveled Kiritsuke knives offer multi-purpose performance for experienced chefs and serious home cooks alike.

The HADO Shiosai line embodies tamashii (魂, soul), reflecting deep craftsmanship and intentional design. “Shiosai,” meaning “the sound of the tide”, is expressed in geometric tsuchime hammering, soft kasumi finish, and polished edge, evoking sunlight on water and waves crashing against the shore.

This Kiritsuke is crafted with SPG2 (Super Gold 2) high-carbon stainless steel and stainless tsuchime cladding, delivering outstanding edge retention, sharpness, and easy maintenance. Its urushi-lacquered oak handle ensures superior balance, comfort, and elegant aesthetics, creating a knife that is as beautiful as it is functional.

Each blade is meticulously sharpened by master craftsmen Tadataka Maruyama, Naohiro Nomura, and Takafumi Tsuda, ensuring precision performance and perfection in every cut. Perfect for chefs seeking a premium Japanese knife with exceptional craftsmanship, durability, and versatility.

-DESCRIPTION-

  • 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

  • Rockwell Hardness - 63 HRC

  • Handle - Urushi Oak

  • 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.

 

Product Highlights

  • Hybrid Japanese Design: Combines the versatility of a Gyuto with the precision of a Yanagiba.

  • Long, Flat Blade with K-Tip: Ideal for slicing, chopping, and intricate kitchen tasks.

  • Premium SPG2 Steel Core: Powder metallurgy high-carbon stainless steel offers outstanding sharpness and edge retention.

  • Stainless Tsuchime Cladding: Reduces sticking and enhances food release while adding striking visual contrast.

  • Urushi-Lacquered Oak Handle: Ergonomic and balanced, providing comfort and control for extended use.

  • Double-Beveled Blade: Modern design suitable for professional chefs and serious home cooks alike.

  • High Hardness & Durability: HRC 63 steel is tough, resists corrosion, and minimizes chipping.

  • Artisan Sharpened: Hand-finished by master craftsmen Tadataka Maruyama, Naohiro Nomura, and Takafumi Tsuda for precise cutting performance.

  • Tamashii Craftsmanship: Shiosai line reflects the “sound of the tide” with geometric tsuchime, kasumi finish, and polished edge.

  • Versatile Kitchen Knife: Perfect for meats, fish, vegetables, and delicate filleting tasks.

  • Authentic Japanese Manufacturing: Made in Sakai City, Osaka, Japan for traditional quality and performance.

  • Elegant & Functional: Combines aesthetic beauty with high-performance functionality in a premium chef’s knife.