@@vadimsp7 Hey Vadim, thank so much for the love and support :) Sent Chefs Edge a message on IG and let them know you'd like one. Perhaps they have an idea of when the next shipment will be. I also know they have some petties and bunkas left so that could be an option?
Oeh, I really liked the Hado's with Kabazaiku handles that I reviewed. Too bad I didn't get to use them. I am curious to see this collaboration and what you think of the performance of the knife.
Great video man!! Glad to see this company getting the acknowledgement they deserve. I own two Hado Junpaka and they are among the top performing knives I own. Excited to see what's on the horizon for Hado.
Couldn't agree more! I knew Hado because of the Junpaka line and they’ve clearly shown an openness to work with shops on collab so this is a great direction for them to explore. I’m 100% team Hado now.
@@KitchenKnifeGuy The Junpaku line i think its the traditional shinogi grind as well as the Sumi (W#2) line. the grind for B#1 Damascus is the special one. Hopefully, they will have another product line emphasizing a crazy thin convex grind + beefy profile😆.
Yup you’re correct about that. I’m definitely more of a blue 1 guy so for that alone I was excited about this series. I’m sure there will be more in the future.
I cut looooots of cherry tomatoes. Which is why for my own needs I always include a cherry tomato demo. Not applicable for all. But this knife made any prep work easy. Of course I wouldn’t try it on a squash 😂
@@KitchenKnifeGuy Yes, a few months before the first release. It has a slightly bigger belly than the "final" version. There was also a 210mm prototype around. As far as I know, only gyuto prototypes have been made of this line. I do also have a ginsan HADO prototype, a santoku made as test run for the sakai knife museum. It's the only one made with a polished spine, all others have been made differently. 🤩
To add to what John was saying in chat, I agree with John about the profile shot, it's something that Steve Gamache did a lot when he was posting knife quick looks, and I found it very helpful
I currently have a post it in front of me and I wrote that down "b-roll knife blade path rocking profile". Hopefully I'll start to include it as part of my regular routine. Does make me cringe a bit doing it on a board when not actually using the knife, but I'm as delicate as I can.
@@protopigeon Sorry I'll be more specific. I mean the act of doing it, the feeling of the knife cutting into the board with no food under the blade, isn't my favourite feeling. But it's necessary to show what I'm talking about.
Thanks Brendan. I have a maker from Oz I'm currently working on a video for too. So keep your eyes peeled for that! This knife is bonkers! They may still have the bunka of this collab available.
@@ryanhamil70n my god this thing would just slice through chicken breast like it is non-existant. I like this collab too because they release in small quantities, but not so small that it becomes difficult to purchase like a Jiro limited drop. I think Chefs Edge currently is almost out of 240s but they should have 210s left.
@@andreb4125 That reminds me, only ginsanko blade I have is a Saji deba and it needs a sharpening. Last time I sharpened it was 5 years ago and I have a new stone to try so I'm curious as I don''t remember if I enjoyed sharpening it.
@@KitchenKnifeGuy Don't push me Alo! 😉It can wait...but yeah, every time I think my collection can not become anymore awesome there's another knife appearing around the corner.
Thanks Veetour. Definitely one of my unique unboxing experiences. Actually felt special. Beautiful box and packaging and of course revealed within was not only a banger of a knife on the eyes, but performance wise.
Beautiful blade, I agree we with the textured curtains in the unboxing, very nice touch. this blade is a scalpel. You could hear it say, please don't rock with me, but the cuts are nearly silent.
You know, I had a feeling it was too scalpel thin to rock. BUT, I do these videos not for me, but for your guys. I figured it was worth a try and now those that consumed this content won't try it 😀
I did not think I would be so infatuated by it. Yet here I am months later, still infatuated by it. It still shares the same space as my Jiro on the island knife block.
Hi how is the food release on this beautiful knife? Secondly Im considering it in the 240 W2 model ( What I can get here in Europe ). Would the steel be a huge downgrade?
Food release isn’t anything to brag about on this knife. Really that’s the case for a lot of knives. Sticky kurouchi etc. Unless s grind, convex or cutting technique food tends to stick. As for downgrade I don’t want to say that’s a thing. Depends on the type of steel properties you’re after.
The beauty of life is we don’t miss out on what we don’t experience. Never tried a Hado until now. Never knew how much I’d love it until now. If I didn’t have it life would go on. Also why I make these. You can consume the content without investment then decide if right knife for you ☺️
This knife is one of my best performing knives hands down. I never tried to remove it because I don’t want to thin the kurouchi. All my Denkas have similar hues and looks. It has never worsened due to the location. Almost as if ‘baked’ inside.
@@KitchenKnifeGuy I understand. I am also looking for a Hado Sumi Shirogami Gyuto. However, I am a little bit put off that they sometimes come with a orange discoloration on the kurouchi finish.
@@marvin1136 I would be curious to know if it can safely come off. Maybe message Chefs Edge in Australia who often sells these. Perhaps they've tried in the past and can share their story. My Denka has the same thing, and I barely see it to be honest.
@@KitchenKnifeGuy Yes, I will do that. Another knife that caught my attention is the birch and bevel carbon gyuto. I really love the looks of it. I guess it will perform a little bit worse than the Hado but I expect it to be much less fragile. Did you try the shirogami hado sumi line and can compare those?
@marvin1136 sadly I haven’t tried the Shiro HADO line. But the B&B is very sharp and best of all a great resilient edge. Not comparable at all to the HADO as they are different classes and used different. I imagine you saw my B&B video ?
@@warrenbrett3758 To be fair, once you get to this calibre of knives, there's no such thing as outperform anymore. The differences are minute and depend more on preferences than anything i.e., which geometry do you prefer, which carbon steel do you prefer, do you prefer one look over the other etc. Also funny, my wife has a brother in Canada by the name of Brett Warren. Where about in Canada are you at?
Ha ha that is funny. I'm in Brockville Ontario. In between Kingston and Ottawa. Yes makes sense. Favor more food release and edge retention. My wife likes smaller knives and I like bigger ones. My main is a 240mm JKI Gengetsu and she uses a 150mm Matsubara Petty. Looking for something in between like 210-180mm. I'm a right hand and she's a lefty. Originally had my heart set on a Denka but she really wants a Damascus finished knife
@@warrenbrett3758 no way! What a coincidence indeed. My wife and I are the same with knife length by the way. She prefers 210 and below. I don't prefer over 210, but my main knife is a 220 where as hers is a 180.
And also, what makes you such a fan of the Denka? They are very expensive, almost seem overpriced. What are your thoughts? Are they worth it? If so, how come and how do they compare to similar quality, but lower price?
Hi Glenn, this particular knife no as it is a collab between Hado x Chefs Edges Australia. BUT, the Hado Sumi is very similar in look at least, and that one I bet a few USA sellers have them. I'd just Google Hado Sumi and see what you get.
Want your very own Hado x Chefs Edge 210mm gyuto? More should be available here! www.chefs-edge.ca/products/hado-blue-1-damascus-gyuto-210mm
Nooooo they're all sold out :(
Awesome video tho!! Love all your content!
@@vadimsp7 Hey Vadim, thank so much for the love and support :) Sent Chefs Edge a message on IG and let them know you'd like one. Perhaps they have an idea of when the next shipment will be. I also know they have some petties and bunkas left so that could be an option?
Thank you very much for doing that !!
No problem. They are thinking maybe next month.
@@KitchenKnifeGuy very nice!
I so happy to see this video of one of my favourite all time knives. I think it’s perfect, I’m happy you enjoyed it.
Thanks Vic! I more then enjoyed this one. DAMN amazing blade I never knew I wanted haha. Sounds like quite a few people are echoing your sentiment.
Echoing this sentiment! Of all my knives, it's one of my favorites.
This knife makes a huge statement
Oeh, I really liked the Hado's with Kabazaiku handles that I reviewed. Too bad I didn't get to use them. I am curious to see this collaboration and what you think of the performance of the knife.
BRUH! I can't begin to tell you how excited I have been to share about this knife. Spoiler, top five favourite makers IMMEDIATELY after first use.
It’s a great knife, from a great group of guys. I have three Hado knives now, Bunka is my fav.
Nice unboxing mate.
Funny you mention bunka as that’s the one that keeps tempting me 🤪 thanks G appreciate that.
Great video man!! Glad to see this company getting the acknowledgement they deserve. I own two Hado Junpaka and they are among the top performing knives I own. Excited to see what's on the horizon for Hado.
Couldn't agree more! I knew Hado because of the Junpaka line and they’ve clearly shown an openness to work with shops on collab so this is a great direction for them to explore. I’m 100% team Hado now.
@@KitchenKnifeGuy The Junpaku line i think its the traditional shinogi grind as well as the Sumi (W#2) line. the grind for B#1 Damascus is the special one. Hopefully, they will have another product line emphasizing a crazy thin convex grind + beefy profile😆.
Yup you’re correct about that. I’m definitely more of a blue 1 guy so for that alone I was excited about this series. I’m sure there will be more in the future.
@@KitchenKnifeGuy Especially Blue#1 from Y Tanaka's hand😁.
Exactly. I have three B1 now from Y Tanaka and all are glorious.
Beautiful knife. Looks like it cuts really well. That tomato slice looked so satisfying
I cut looooots of cherry tomatoes. Which is why for my own needs I always include a cherry tomato demo. Not applicable for all. But this knife made any prep work easy. Of course I wouldn’t try it on a squash 😂
I just love HADO knives. Great quality in every way. I'm glad to own the 240mm gyuto prototype of this line.
ohhh prototype no way! Was that before Chefs Edge did the official release of these?
@@KitchenKnifeGuy Yes, a few months before the first release. It has a slightly bigger belly than the "final" version. There was also a 210mm prototype around. As far as I know, only gyuto prototypes have been made of this line. I do also have a ginsan HADO prototype, a santoku made as test run for the sakai knife museum. It's the only one made with a polished spine, all others have been made differently. 🤩
That’s sick man. So awesome you got to score a prototype
To add to what John was saying in chat, I agree with John about the profile shot, it's something that Steve Gamache did a lot when he was posting knife quick looks, and I found it very helpful
I currently have a post it in front of me and I wrote that down "b-roll knife blade path rocking profile". Hopefully I'll start to include it as part of my regular routine. Does make me cringe a bit doing it on a board when not actually using the knife, but I'm as delicate as I can.
@@KitchenKnifeGuy nothing cringe about it imo. I buy my knives online so this type of info is very useful 🙂
@@protopigeon Sorry I'll be more specific. I mean the act of doing it, the feeling of the knife cutting into the board with no food under the blade, isn't my favourite feeling. But it's necessary to show what I'm talking about.
@@KitchenKnifeGuy aaah i get you now :)
Awesome vid mate great to see Aussie content. I’ll have to have a look at that knife now 😍
Thanks Brendan. I have a maker from Oz I'm currently working on a video for too. So keep your eyes peeled for that! This knife is bonkers! They may still have the bunka of this collab available.
@@KitchenKnifeGuy looking forward to it😁
Love my hado bunka, unbelievably sharp
I'm really really tempted, to get a Hado bunka. Just because a) bunka love, b) new love for Hado
@@KitchenKnifeGuy I am more than likely going to get the sumi 210 gyuto.. I keep having daydreams about butterflying chicken breasts with one.
I've got a ginsan3 bunka. Beside it's looking gorgeous, only a few strokes on a whetstone makes it crazy sharp again.
@@ryanhamil70n my god this thing would just slice through chicken breast like it is non-existant. I like this collab too because they release in small quantities, but not so small that it becomes difficult to purchase like a Jiro limited drop. I think Chefs Edge currently is almost out of 240s but they should have 210s left.
@@andreb4125 That reminds me, only ginsanko blade I have is a Saji deba and it needs a sharpening. Last time I sharpened it was 5 years ago and I have a new stone to try so I'm curious as I don''t remember if I enjoyed sharpening it.
Great video, and Hado is indeed the beesknees! Wish I could have kept one of the knives I reviewed from them with the Kabazaiku handles...
Now the way things are going for you and I, it won't be six months before you add a Hado to your already awesome collection 😀
@@KitchenKnifeGuy Don't push me Alo! 😉It can wait...but yeah, every time I think my collection can not become anymore awesome there's another knife appearing around the corner.
Push push nudge nudge
Wow, that’s one sexy knife. I love the color of the buffalo horn ferrule. The unboxing experience was special.
Thanks Veetour. Definitely one of my unique unboxing experiences. Actually felt special. Beautiful box and packaging and of course revealed within was not only a banger of a knife on the eyes, but performance wise.
Beautiful blade, I agree we with the textured curtains in the unboxing, very nice touch. this blade is a scalpel. You could hear it say, please don't rock with me, but the cuts are nearly silent.
You know, I had a feeling it was too scalpel thin to rock. BUT, I do these videos not for me, but for your guys. I figured it was worth a try and now those that consumed this content won't try it 😀
What a piece!
I did not think I would be so infatuated by it. Yet here I am months later, still infatuated by it. It still shares the same space as my Jiro on the island knife block.
I was thinking about adding an Hado nakiri but was wondering if it has a convex grind or flat… I’m am in to polish with jnats so.
I’d say flat grind. In fact Chefs Edge literally just released more a few hours ago including with cherry bark handle.
Hi how is the food release on this beautiful knife? Secondly Im considering it in the 240 W2 model ( What I can get here in Europe ). Would the steel be a huge downgrade?
Food release isn’t anything to brag about on this knife. Really that’s the case for a lot of knives. Sticky kurouchi etc. Unless s grind, convex or cutting technique food tends to stick.
As for downgrade I don’t want to say that’s a thing. Depends on the type of steel properties you’re after.
Is that a Jiro on your right? I’ve been trying to get one for years.
Hey there. It is. A 240mm. I got really lucky.
There’s too many really nice chef’s knives out there. I’m not totally sold on this profile, but it looks impressive.
The beauty of life is we don’t miss out on what we don’t experience. Never tried a Hado until now. Never knew how much I’d love it until now. If I didn’t have it life would go on. Also why I make these. You can consume the content without investment then decide if right knife for you ☺️
When I chop with my hado there’s no crunching sound. I did have it stropped after unboxing but it’s silent and like a light saber… so smooth
The nail flexing thin edge likely sounds so different too depending what surface one cuts on. Thrilled you love your HADO light sabre too.
The knife looks so awesome :) Does the rust that you can see during the unboxing on the kurouchi finish wash away?
This knife is one of my best performing knives hands down. I never tried to remove it because I don’t want to thin the kurouchi. All my Denkas have similar hues and looks. It has never worsened due to the location. Almost as if ‘baked’ inside.
@@KitchenKnifeGuy I understand. I am also looking for a Hado Sumi Shirogami Gyuto. However, I am a little bit put off that they sometimes come with a orange discoloration on the kurouchi finish.
@@marvin1136 I would be curious to know if it can safely come off. Maybe message Chefs Edge in Australia who often sells these. Perhaps they've tried in the past and can share their story. My Denka has the same thing, and I barely see it to be honest.
@@KitchenKnifeGuy Yes, I will do that. Another knife that caught my attention is the birch and bevel carbon gyuto. I really love the looks of it. I guess it will perform a little bit worse than the Hado but I expect it to be much less fragile. Did you try the shirogami hado sumi line and can compare those?
@marvin1136 sadly I haven’t tried the Shiro HADO line. But the B&B is very sharp and best of all a great resilient edge. Not comparable at all to the HADO as they are different classes and used different. I imagine you saw my B&B video ?
Been debating between this and Fujiwara Denka and Takeda Blue 1
Jesus all stellar choices with exceptional performances. Takada Blue 1 likely has the most edge stability followed by Denka then this.
Yes can't go wrong either way. All exceptional and beautiful. Cheers from Canada! After watching this does the Takada really out perform the Hado?
@@warrenbrett3758 To be fair, once you get to this calibre of knives, there's no such thing as outperform anymore. The differences are minute and depend more on preferences than anything i.e., which geometry do you prefer, which carbon steel do you prefer, do you prefer one look over the other etc.
Also funny, my wife has a brother in Canada by the name of Brett Warren. Where about in Canada are you at?
Ha ha that is funny. I'm in Brockville Ontario. In between Kingston and Ottawa. Yes makes sense. Favor more food release and edge retention. My wife likes smaller knives and I like bigger ones. My main is a 240mm JKI Gengetsu and she uses a 150mm Matsubara Petty. Looking for something in between like 210-180mm. I'm a right hand and she's a lefty. Originally had my heart set on a Denka but she really wants a Damascus finished knife
@@warrenbrett3758 no way! What a coincidence indeed. My wife and I are the same with knife length by the way. She prefers 210 and below. I don't prefer over 210, but my main knife is a 220 where as hers is a 180.
Hey man, great video! Which Denka do you have?
Thank you so much Nicolas. I own three Denkas. 210 gyuto, 165 nakiri and 150 petty with lacquered handle. Come find me on IG if you want pics.
@@KitchenKnifeGuy Awesome! Do you remember what you paid for the gyuto?
EDIT: and followed!
And also, what makes you such a fan of the Denka? They are very expensive, almost seem overpriced. What are your thoughts? Are they worth it? If so, how come and how do they compare to similar quality, but lower price?
Can you buy this knife from a USA seller?
Hi Glenn, this particular knife no as it is a collab between Hado x Chefs Edges Australia. BUT, the Hado Sumi is very similar in look at least, and that one I bet a few USA sellers have them. I'd just Google Hado Sumi and see what you get.
☺
:)
❤
Thank you