Inside HADO: the team forging the future of Japanese knife-making
About four years ago, we started to notice a new name across the Japanese knife world: HADO. Before we even picked one up, we could see the attention to detail was going to be on another level. The packaging alone looked extra special: beautifully designed boxes, neatly folded tissue paper, carefully presented inserts, all hinting at the exquisite level of care that had gone into designing and making the knives themselves.
In real life, the knives went way beyond that glowing first impression. The finishes were immaculate, the profiles were so elegant and the handles were just different enough to stand out from everyone else’s, while still feeling traditional.
In a world where the overall standard of Japanese knives is already incredibly high, HADO immediately felt distinct.
Getting hold of them, however, was another story.
One of the realities of working with small Japanese makers is that knives can’t simply be ordered on demand. Retailers first need to be accepted as customers and even then, production schedules are always booked up months, often years, in advance. Orders are fulfilled when capacity allows and when the knives are ready, they’re ready.
At first, HADO simply didn’t have room for another retailer. But about a year later, an opportunity appeared: they were launching a new line called Shiosai and had space for new customers. An order was placed and after months of waiting, the knives finally arrived.
They were every bit as good as we hoped for - beautifully made, distinctive and quickly coveted by customers.
From there, the relationship with HADO continued to grow and eventually we gained access to the rest of their ranges.
Earlier this year, the first knives from the Kirisame range arrived. The first impressions were superb. With their striking Nashiji finish, high, sweeping grind lines and beautifully-crafted handles, they captured everything that first drew our attention to HADO in the beginning.
Upon first use, the lacquered oak handle (the same style that had stood out on the very first HADO knife we discovered years before), surpassed all expectations. The choil and spine were beautifully polished and Tanaka-san’s blade was (predictably) to-die-for. With a superb weight in the hand and a core of White #1 steel (for exceptional sharpness), these knives instantly became some of our favourites.
We visited Japan in March this year and finally got an opportunity to visit HADO’s workshop in Sakai, the historic heart of Japanese knife making.
The workshop itself reflects the same understated attention to detail as the knives. Inside, blades from respected smiths arrive ready for the next stage of the process. HADO’s team then carry out the grinding, polishing, sharpening, engraving and handle-fitting by hand, transforming forged blades into finished knives.
Spending time in the workshop offered a rare glimpse into the amount of craftsmanship involved in every knife. We watched the polishing and sharpening processes up-close, saw handles being fitted in person and best of all, I got the chance to grind a blade myself!
Between cups of green tea and conversations with the team, it became clear that HADO’s reputation isn’t built on aesthetics alone. Though a relatively young company, what we saw in the workshop made it clear that the brand is not trying to reinvent tradition but carry it forward with care, patience, precision and an obvious pride in this centuries’ old craft.
And, like so much in the world of Japanese knife making, the story is still unfolding. With more ranges currently in production, the next delivery will arrive whenever it’s ready - which somehow feels entirely fitting 🙂
For now though, we have a pretty stunning collection of HADO Kirisame knives available to buy online. We reckon it won't be long before you're as obsessed as we are with this range.