Bunka • 210 mm • VG10 steel • Japanese handle Mahogany wood • suitable for both left- and right-handed use
Features of the Shiosai Series
The word Shiosai translates to “the sound of the waves.” This is reflected in the beautiful tsuchime finish, which resembles splashing water. HADO produces knives of very high quality, and this is clearly visible in this series as well.
The blade consists of two layers with a core of VG10 steel. This steel is forged by the well-known Tanaka. The blade is then carefully and thinly ground, resulting in excellent cutting performance.
The knife is available with different handles: two-tone mahogany and black/grey. A true recommendation for chefs and enthusiasts looking for high-quality knives.
A = 350mm B = 2.0mm C = 48mm D= 168gram D = 210mm
VG10 – Takefu – Steel
Very Gold 10, better known as VG10, is one of the most common steel types on today’s knife market. The steel is produced by Takefu Special Steel in Echizen, Japan. VG10 is popular with both knifemakers and users thanks to its well-balanced combination of performance and ease of use.
It is a stainless steel with a high carbon content, alloyed with elements such as chromium, molybdenum, vanadium, and cobalt. Chromium provides corrosion resistance, while vanadium contributes to wear resistance during intensive use.
Although VG10 is widely used, there are clear differences in quality and performance. During the production process, various techniques can be applied to make the steel harder and refine its structure. Factors such as additional ingredients, the hardening process, and heat treatment all play an important role. In addition, the knowledge and skill of the knifemaker during the grinding process are crucial for the knife’s final sharpness and cutting performance.
At Slijperij Rangelrooij, we are big fans of VG10 steel. It can be brought to a very high level of sharpness and retains that sharpness for a long time. Despite the wide availability of VG10, we always pay close attention to blade geometry as well. Both aspects are extremely important and can strongly enhance each other—something our makers clearly distinguish themselves with compared to others.
Elwin de Veld about HADO
The young craftsmen of HADO produce knives in tradiotional shapes and sizes. Traditional Japanese knives with double bevel, extremely hard to make but, if done as well as HADO does, extremely sharp edges. HADO is for now available in 3 series : white #2 kurouchi series (SUMI ), Ginsan with stainless clad ( Ginsan ) and White #1 with stainless clad ( Junpaku ). Where this last series is a rare combination. First of all, white #1 is difficult to forge, even harder with a stainless clad. Tanaka san is the master bladesmith behind HADO knives and produces these rare blades: Comfort of a stainless blade in combination with the extremely sharp white #1 core.
As I followed these young craftsmen closely, while they in Sakai were building their workshop, we joined in from the beginning of the HADO project. HADO purpose is not only to create knives which have an incredible sharpened edge, but also esthetically impress customers and share pleasures with them while using HADO knives. Unfortunately, due to the pandemic, we have not visited their workshop yet, but we are already planning for our coming trip to Japan.
