Hado | SKU: HD_SGSS_KGY210

Hado Shiosai SG2 Tsuchime K-tip Gyuto 210mm

$8,184.00 $9,627.00

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Hado Shiosai SG2 Tsuchime
Profile	K-tip Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	166 g \| 5.9 oz
Edge Length	200 mm \| 7 7/8″
Heel Height	48 mm \| 1 57/64″
Width @ Heel	2.0 mm \| 5/64″
Width @ Mid	1.9 mm \| 5/64″
Width @ 1cm from Tip	1.2 mm \| 3/64″
Steel	SG2 / R2 \| Powdered \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 64
Surface Finish	Tsuchime
Handle	Octagonal Ebony
Region	Sakai
Best for	Pro chefs Enthusiasts Students

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Hado Shiosai(潮騒, Tide Sound) is the brand’s value lineup, compared with their more traditional carbon series like the Kirisame or Sumi, this line uses stamped billet to obtain a lower price. But from a practical point of view, this is a lower maintenance, better edge retention knife and you still can get the excellent thin blade produced by Hado, this is certainly a very competitive lineup in its price range.

The highlight of the knife would be its grind, as the sharpening company, Hado will design and order billets from different sources to sharpen and polish them, and their approach on the sharpening is what makes them stand out. At a glance, we would notice the Shinogi line is positioned very high up the blade, close to the spine, this is neither a flat grind nor a Traditional Sakai convex grind, paired with a pretty thin blade thickness, Hado produces some of the thinnest knives we can get. These “lasers” have minimal amount of resistance even when cutting into the toughest food, and if you are worrying about sticking issues over the wide bevel, I can confidently say it is mostly avoided by the subtle convex built behind the edge.

This very specialised and well designed geometry scores pretty high on performance, but Hado still leaves space for some aesthetic features. The stamped blade incorporates textures on its surface, covering the Hira with octagonal shapes of various sizes. Looking at the name of the line, these patterns easily link to the imagery of foamy bubbles created by the tide striking the shore, then the splashing sound of waves and bursting sound of bubbles just naturally comes forth in the brain. The surface of the knife combines a really refined brushing along the blade and sandblasting among the cladding, giving the knife a subtle and minimalistic look, the highly polished choil, spine and edge connects and forms a shiny edge, frames this knife using their contrast in textures. Despite the pricing, this is a very well thought after and well executed line in terms of appearances.

The usage of SG2 billet is an excellent move in my opinion, although the traditional forged carbon steel can have a nice tapered spine and more aggressive edge, their pricing is still a bit too high and the maintenance can be tricky. Having a low maintenance stainless steel with premium level edge retention, while keeping the price reasonable shows that Hado is offering this line for the average user instead of enthusiasts, and from the availability of the Shiosai we see, there is also a more steady supply of these blades. We can clearly see Hado’s ambition in expanding their target markets, and Shiosai is a great addition in the superthin “laser” category as it is more available and carries some aesthetic features.

Pros	Cons
Excellent performance Great for professionals Thin behind the edge	A little bit brittle

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

HADO

On the Road of Blades

HADO(刃道), a brand newly emerged in 2019 under the banner of Fukui Craft Co., Ltd. Its name translates directly to “The Path of Blade” and its founding has an interesting story to it. Being a company located in Sakai, its products are straight up a defiance to Sakai’s impression of old-school, traditional approach in knifemaking, and this young brand has shown us what Sakai is capable of in terms of innovation and breaking existing rules.

In 2015, Tadataka Maruyama, sales representative of Fukui Craft Co. decided to quit his current position and pursue the craft of knife sharpening, particularly Hatsuke(刃付け)-the process of giving the knife its bevel geometry and edge. The then chairman Ryuichiro Fukui told him to properly train himself and return to the company after three years, and in 2019, under the support of Fukui Craft Co., Hado was founded.

Typical Sakai approach in knifemaking would begin with a forged blade with intermediate thickness, sharpening in a lightly convex geometry where the bevel transitions smoothly to the Hira. After the finishing polish using a wooden wheel or sandblaster, the Kasumi finish would look like a uniform surface from the side. Hado took a very different approach in their knife design, staring with a slightly thinner blade that measure just above 2mm in the spine, they put a very aggressive bevel onto the blank, the Shinogi line is clear and defines, located close to the spine, which means a lot of material are removed and the bevel stays thin until very high up. This means minimal wedging in cutting even if you are dealing with a tough produce, and the sticking issue is solved via a subtle convex grind behind the edge.

The material choice is when you sense the tradition they the brand is clinging to, using mostly Blue, White and Ginsan, these blades forged with traditional materials are polished differently to create variety. What is consistent is their incredible sharpness and top notch fit and finish, with mirror polished spine and choil blends seamlessly into the organic Niashiji/Kurouchi blade and Kasumi finished bevel. Meanwhile, Hado is very open to newer material and manufacturing techniques too, the newly released Shiosai features a stamped SG2 billet and they can offer great value with the same Hado sharpening.

In July 2025, the sharpener Maruyama announced his independence from the company, and started his own store in Nara, his colleagues took over the sharpening task and held up the quality to the standard after the change. In the city of Sakai where tradition reigns supreme, we can still see innovation from a young brand. Initiating its journey backed up by the trust and faith of Fukui Craft Co., Hado’s efforts have been proven effective by their popularity amongst knife lovers, their success have pointed out a path of innovation for the industry, and we will be happy to see more vitality getting brought into this market.

“The young successor of an aging tradition, refining the craft passed down by generations with creative and characterful approaches.”

Est. 2019 | 令和元年

Known for Extra thin and wide bevel

Website hado-knife.jp Instagram @hado_knife Read more about HADO

Profile

K-tip Gyuto

Chefs Knife

The K-tip Gyuto — known in Japanese as kiritsuke gyuto (切付牛刀) — is a double-bevelled chef's knife that pairs the all-purpose body of a standard gyuto with a kiritsuke-style tip: an angled, clipped "k-tip" point in place of the gyuto's curved belly. Combined with a flatter edge profile, this gives two advantages. The sharply defined tip excels at precise work — scoring, detailing and picking — while the flatter edge is optimised for clean push-cutting and long slicing strokes. It remains a versatile general-purpose knife, but rewards a chef who works with deliberate, tip-led precision.

A note on naming: the K-tip (or "Kiritsuke") Gyuto is a double-bevelled knife and should not be confused with the traditional Kiritsuke (切付け) — a single-bevelled knife that is a genuinely different tool. Many retailers list the two interchangeably; at Knives and Stones we keep them distinct so you know exactly what you're buying.

Compare with

SG2 / R2

—

14.0% 10.5% 7.0% 3.5% 0

1.25%

14.0%

1.8%

2.3%

0.4%

0.5%

0.03%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 62–64 HRC

555759616365+

Steel

SG2 / R2

Manufacturer
- Takefu Special Steel, Japan
Nature Stainless
Hardness62–64 HRC

SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

Construction

Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

Finish

Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

Handle

Octagonal Ebony

Profile Octagonal WA
Material
- Ebony

This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

Frequently asked questions

Is a K-tip Gyuto the same as a traditional Kiritsuke?

Not quite - and it is the single most common point of confusion when people shop for a kiritsuke. The two knives share the same striking angled, reverse-tanto tip, but underneath that tip they are very different tools.

A K-tip gyuto is a double-bevel knife: it is ground on both sides like any Western-style chef's knife, so it is ambidextrous, forgiving to use, and sharpened exactly the way you would sharpen a normal gyuto. You get the dramatic kiritsuke look with the everyday usability of an all-purpose chef's knife.

A traditional kiritsuke - including the kiritsuke-yanagiba (slicer) and kiritsuke-gyuto shapes - is a single-bevel knife, ground on one side only. It is historically a master chef's knife: it takes real practice to use well, is set up for right-handed users by default, and needs single-bevel sharpening technique to maintain.

So if you want the kiritsuke silhouette with no learning curve, choose a K-tip gyuto. If you specifically want the traditional single-bevel discipline - and the precision it allows on fish and vegetables - choose a true kiritsuke. At Knives and Stones we stock both, and each product page tells you which construction you are looking at.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

SG2 steel knives at Knives and Stones

SG2 is my go-to recommendation for anyone who wants a stainless knife that performs like carbon steel without the fuss. At 1.25% carbon and HRC 62-64, it takes a screaming edge and holds it far longer than VG-10 or AEB-L, all while being fully rust-resistant. You get the best of both worlds: no patina worry, but real cutting performance.

✓ Verified by Knives and Stones · K&S Staff · Reviewed 30 May 2026

SG2 vs AS steel for kitchen knives — which is better?

Neither is objectively better, it just depends on whether you value stainless convenience or a laser-sharp carbon edge. Go with SG2 if you want a knife that holds a screaming edge without any babysitting. Choose AS if you are chasing the thinnest possible edge and don't mind wiping the blade down after every use.

SG2 is a powdered stainless steel from Takefu, usually sitting around 62-64 HRC. It is tough and resists corrosion, which is why I reach for it when working with acidic foods. Aogami Super is high carbon and typically harder at 64-66 HRC. It sharpens to a hair-whittling edge that lasts slightly longer than SG2, but it will rust if you neglect it.

✓ Verified by Knives and Stones · K&S Staff · Reviewed 31 May 2026

Hado Shiosai SG2 Tsuchime K-tip Gyuto 210mm

Availability

Detailed Specifications

HADO

K-tip Gyuto

SG2 / R2 Element Composition

SG2 / R2

Sanmai - Stainless Clad

Tsuchime

Octagonal Ebony

Frequently asked questions

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Hado Shiosai SG2 Tsuchime K-tip Gyuto 210mm

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