Hado Sumi White Steel No.2 Kurouchi Small Santoku 110mm Oak Handle - Seisuke Knife
Hado Sumi White Steel No.2 Kurouchi Small Santoku 110mm Oak Handle - Seisuke Knife
Hado Sumi White Steel No.2 Kurouchi Small Santoku 110mm Oak Handle - Seisuke Knife
Hado Sumi White Steel No.2 Kurouchi Small Santoku 110mm Oak Handle - Seisuke Knife
Hado Sumi White Steel No.2 Kurouchi Small Santoku 110mm Oak Handle - Seisuke Knife
Hado Sumi White Steel No.2 Kurouchi Small Santoku 110mm Oak Handle - Seisuke Knife

Hado

Hado Sumi White Steel No.2 Kurouchi Small Santoku 110mm Oak Handle

$461.00
SKU: HA-W2-SU-SS110O
Only 1 unit left
Option

Engraving

Personalize your knife with a custom engraving! All engravings are done by hand; placement and style to be determined by engraver unless otherwise specified in notes. If additional clarification is needed, engraver will reach out to you directly.

For more information, please visit the Name Engraving page

Max 20 characters, ensuring capitalization, spacing and punctuation are exact and correct.
Subtotal$461.00
Pickup available at 1532 NE Alberta st. Usually ready in 24 hours

Hado Sumi White Steel No.2 Kurouchi Small Santoku 110mm Oak Handle

1532 NE Alberta st.

Pickup available, usually ready in 24 hours

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138

Hado

Hado knives are high-quality Japanese kitchen knives made in Sakai, Osaka, Japan, which is known for its long history of cutlery crafting . Hado translates to "blade" or "the way of the blade" in Japanese, reflecting the company's dedication to the art of knife making.



Specifications:
Knife Type: Small Santoku
Steel Type: White Steel No.2 (Carbon Steel, Rust Prone)
Blade Hardness: HRC 60-61
Blade Type: Double beveled blade
Blade Length: 110mm (4.3")
Blade Height: 39mm (1.5")
Blade Thickness: 2.7mm (0.1")
Handle Material: Oak
Handle Length: 120mm (4.7")
Weight: 91g (3.2 ounces)

Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.