Bunka • 180 mm • VG10 steel • Japanese handle black/grey pakkawood • 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.
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 Touroku
Japanese craftsmen are on a pedestal worldwide. They are known for dedication, passion and the inner drive to continually improve themselves. Their craftsmanship has been passed on and improved for generations, within small, often independent, family businesses. These companies are often spread throughout Japan, where certain regions are known for a certain craftsmanship. Sometimes these small companies are affiliated with a guild, sometimes not. Especially the older small companies (those with the greatest perseverance) are open to contacts outside Japan, but often do not know how to take this step.
Taka san, third-generation owner of Touroku Sakai ( 登録佐海 ), which translates as “Registered or Registered,” aims to connect these businesses and expose their craft to the world. Touroku represents a distinguished group of craftsmen who specialize in making refined Japanese knives and hold on to the knowledge acquired over generations. Taka san has a unique company where he brings together the crafts from the regions of Tsubame Sanjo City, Niigata, Tosa city, Kochi and from the Honkuriku region: Toyama city.
Meanwhile, Touroku knives are loved by many professional chefs worldwide and are embraced by many enthusiastic home cooks
