Hado Sakai Kirisame Pankiri 210mm
About Hado Sakai Kirisame- Every time I get my hands on a new HADO knife, I’m blown away by their attention to detail. They’re so beautifully polished. The blade is so thin at the edge. The spine and choil, the area behind the heel of the blade, are super smooth and comfortable. No notes, this is a perfect knife.
The perfection doesn’t stop at Nomura-san’s sharpening and polishing. These blades are forged by the legendary Yoshikazu Tanaka-san from Shirogami #1, white carbon steel clad in protective stainless steel. That means they cut like lightning, but only a few mm of steel at the edge can rust. Mind-blowing performance with relatively low maintenance. The simple oak handle is the perfect complement to this rockstar of a knife.
While the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.
Nomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.
About the shape - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.
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Shipping & Returns
Shipping & Returns
Description
About Hado Sakai Kirisame- Every time I get my hands on a new HADO knife, I’m blown away by their attention to detail. They’re so beautifully polished. The blade is so thin at the edge. The spine and choil, the area behind the heel of the blade, are super smooth and comfortable. No notes, this is a perfect knife.
The perfection doesn’t stop at Nomura-san’s sharpening and polishing. These blades are forged by the legendary Yoshikazu Tanaka-san from Shirogami #1, white carbon steel clad in protective stainless steel. That means they cut like lightning, but only a few mm of steel at the edge can rust. Mind-blowing performance with relatively low maintenance. The simple oak handle is the perfect complement to this rockstar of a knife.
While the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.
Nomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.
About the shape - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.
