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Santoku k-tip • 180 mm • Gin san #3 stainless clad • Japanese cherry octagonal handle • double bevel for both left and right-handed use
A combination of Silver #3 steel ( Ginsan ), between two layers of stainless steel. An immaculate finish, where the kirea ( edge ) is handfinished to create a beautiful kasumi ( misty ) finish. Sharpenend to perfection.
Gingami No. 3, known as ginsan steel silver steel (manufactured by Hitachi Metals Ltd.) is a semi stainless steel. It has a very fine structure, which can be maintained easily and can be sharpened to extreme sharpness. Hitachi steel factory disigned silver to position it next to the well known VG10 steel, same characteristics, but a little less chrome and more refinement. The ginsan silver steel becomes more and more popular with home cooks and professionals.
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.