Hado Sakai knives was founded in Sakai City, Osaka by Fukui Co & Ltd only this 2019. The brains behind the operation are master knife-sharpener Maruyama and Chairman Fukui - a duo looking to create an in-house atelier for quality knives. Combining superior Sakai steel sourcing with Maruyama’s in-house craftsmanship results in hand-forged and sharpened quality knives from design to execution.
Roughly translated as “road of blades”, Hado Sakai remains committed to walking the same road of blade excellence to carry it through the next century.
Hado Sakai only offers three lines of Kitchen knives - Junpaku, Ginsan, and Sumi.
Best known for
Hado Sakai is best known for its large Japanese knives.
Hado Sakai uses three types of steel. The Junpaku line uses Shirogami I White Steel, which is known for its high carbon content. The Ginsan line uses Ginsan Stainless Steel #3, which allows cutting like high carbon steel with less maintenance.
On the other hand, the Sumi line uses Shirogami II White Steel clad in soft iron. This knife is more prone to a sheen of patina or rust over time. All steels are produced by Hitachi Metals Ltd in Yasugi City, a place known for Japanese steel production.
Hado Sakai uses sturdy woods such as oak, cherry and Magnolia. Some feature a burnt edge, while others are lacquered for a shiny finish.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Hado Sakai knives have a high hardness grade of 61-64 HRC and an edge of 15 degrees. As such, hone the knife at its original angle using the Japanese Approach. However, be mindful of the original bevel of the blades. Some Hado Sakai knives are single bevel blades which means that only one side of the knife is sharpened.
Regular honing removes the need for sharpening, which must only be done occasionally. A whetstone is the most recommended material for this purpose.
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