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Hado Kirisame Gyuto 210mm – White #1, Urushi Oak
Gyuto – The Japanese Chef’s Knife
The gyuto is the Japanese answer to the Western chef’s knife — a true all-rounder suited to meat, fish, and vegetables. With a gently curved edge and a fine, pointed tip, it handles everything from push-cutting to rocking and more delicate prep. At 210mm, it offers an ideal balance of length, control, and versatility for both home cooks and professional kitchens.
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Nashiji – “Pear Skin” Finish
Nashiji translates to “pear skin,” describing the softly textured, matte finish across the blade. This subtle texture helps reduce food sticking during prep while giving the knife a quietly refined, workhorse aesthetic. On Hado’s Kirisame line, it’s executed with a particularly clean, even finish that complements the knife’s precise grind.
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Hado Kirisame – Refined Sakai Craftsmanship
Kirisame, meaning “drizzle,” is the name given to this line — reflecting its understated, refined aesthetic. Hado is a Sakai-based workshop dedicated to preserving traditional Japanese knife-making. Many of their blades are forged in Sakai by the workshop of Tanaka-san, with work carried out by either father or son, continuing a respected lineage of blacksmithing.
During our visit to Sakai in 2026, we were fortunate enough to spend time in the Hado workshop while our own batch of Kirisame knives was in production. The blades had been freshly delivered from the blacksmith and were moving through the final stages — being ground and sharpened by Hado’s highly skilled craftsmen. Seeing this process first-hand gave a real insight into the precision and care behind each knife.
Known for exceptionally clean grinds and elegant finishes, Hado knives reflect a high level of attention to detail — right through to their beautifully considered packaging. The result is a knife that feels as refined in presentation as it does in use.
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White #1 (Shirogami #1) Steel – Stainless Clad Construction & Care
White #1 is a high-purity carbon steel capable of taking an exceptionally fine, razor-like edge. With slightly higher carbon content than White #2, it offers increased sharpness potential and edge retention, while remaining highly responsive on the stones.
This knife features stainless steel cladding over the core, reducing day-to-day maintenance. The exposed edge will still develop a patina and can rust if left wet, but the outer layers are far more resistant to corrosion. Dry thoroughly after use, avoid prolonged contact with acidic foods, and treat the edge with the care of any carbon steel.
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Specifications
Blade Length: 210mm
Blade Shape: Gyuto
Steel: White #1 (Shirogami #1) Carbon Steel Core
Construction: San Mai (stainless clad)
Finish: Nashiji (Kirisame line)
Handle: Urushi Lacquered Oak
Origin: Sakai, Japan
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Age Restriction
This product is strictly for sale to customers aged 18 or over. Age verification is required at checkout and on delivery.
We ship Tuesday to Saturday using Royal Mail Tracked 24.
All knives ship via an age verified service in accordance with The Offensive Weapons Act 2019, which will mean the postie will need you to be in to receive the delivery & to check your ID if you look under 25.
The law also requires us to carry out a soft age check of the purchaser after checkout, this is done by an automated system that usually doesn't require your input, although we will need to contact you for proof of age if you fail, which can sometimes happen if you use a work address.
of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.
