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

@vadimsp7

Жыл бұрын

Nooooo they're all sold out :( Awesome video tho!! Love all your content!

@KitchenKnifeGuy

Жыл бұрын

@@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?

@vadimsp7

Жыл бұрын

Thank you very much for doing that !!

@KitchenKnifeGuy

Жыл бұрын

No problem. They are thinking maybe next month.

@vadimsp7

Жыл бұрын

@@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.

@KitchenKnifeGuy

Жыл бұрын

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.

@neologisticzand

Жыл бұрын

Echoing this sentiment! Of all my knives, it's one of my favorites.

@KitchenKnifeGuy

Жыл бұрын

This knife makes a huge statement

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

@KitchenKnifeGuy

Жыл бұрын

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

Жыл бұрын

@@KitchenKnifeGuy nothing cringe about it imo. I buy my knives online so this type of info is very useful 🙂

@KitchenKnifeGuy

Жыл бұрын

@@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.

@protopigeon

Жыл бұрын

@@KitchenKnifeGuy aaah i get you now :)

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.

@KitchenKnifeGuy

Жыл бұрын

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.

I just love HADO knives. Great quality in every way. I'm glad to own the 240mm gyuto prototype of this line.

@KitchenKnifeGuy

Жыл бұрын

ohhh prototype no way! Was that before Chefs Edge did the official release of these?

@andreb4125

Жыл бұрын

​@@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. 🤩

@KitchenKnifeGuy

Жыл бұрын

That’s sick man. So awesome you got to score a prototype

Love my hado bunka, unbelievably sharp

@KitchenKnifeGuy

Жыл бұрын

I'm really really tempted, to get a Hado bunka. Just because a) bunka love, b) new love for Hado

@ryanhamil70n

Жыл бұрын

@@KitchenKnifeGuy I am more than likely going to get the sumi 210 gyuto.. I keep having daydreams about butterflying chicken breasts with one.

@andreb4125

Жыл бұрын

I've got a ginsan3 bunka. Beside it's looking gorgeous, only a few strokes on a whetstone makes it crazy sharp again.

@KitchenKnifeGuy

Жыл бұрын

@@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.

@KitchenKnifeGuy

Жыл бұрын

@@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.

It’s a great knife, from a great group of guys. I have three Hado knives now, Bunka is my fav. Nice unboxing mate.

@KitchenKnifeGuy

Жыл бұрын

Funny you mention bunka as that’s the one that keeps tempting me 🤪 thanks G appreciate that.

What a piece!

@KitchenKnifeGuy

Жыл бұрын

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.

Awesome vid mate great to see Aussie content. I’ll have to have a look at that knife now 😍

@KitchenKnifeGuy

Жыл бұрын

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.

@brendanbell7626

Жыл бұрын

@@KitchenKnifeGuy looking forward to it😁

Beautiful knife. Looks like it cuts really well. That tomato slice looked so satisfying

@KitchenKnifeGuy

Жыл бұрын

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 😂

Wow, that’s one sexy knife. I love the color of the buffalo horn ferrule. The unboxing experience was special.

@KitchenKnifeGuy

Жыл бұрын

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.

I've got a 240mm version in transit from Chef's Edge. I already have a Hado Junpaku and love it, this one looks great too.

@KitchenKnifeGuy

Жыл бұрын

Ohh that’s exciting. With the mono handle or no handle ?

@UnannouncedFart

Жыл бұрын

@@KitchenKnifeGuy i got the one with the handle. i was thinking of getting a custom handle for it, but based on your video, the stock handle looks pretty nice. thanks for the vid!

@KitchenKnifeGuy

Жыл бұрын

@@UnannouncedFart You bring up a good point, my handle wasn't the stock handle. It was a handle Ben put on the knife along with others when they arrived handle-less. I'll add that to video description.

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.

@KitchenKnifeGuy

Жыл бұрын

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 😀

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.

@KitchenKnifeGuy

Жыл бұрын

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.

@zimingtim4405

Жыл бұрын

@@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😆.

@KitchenKnifeGuy

Жыл бұрын

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.

@zimingtim4405

Жыл бұрын

@@KitchenKnifeGuy Especially Blue#1 from Y Tanaka's hand😁.

@KitchenKnifeGuy

Жыл бұрын

Exactly. I have three B1 now from Y Tanaka and all are glorious.

There’s too many really nice chef’s knives out there. I’m not totally sold on this profile, but it looks impressive.

@KitchenKnifeGuy

Жыл бұрын

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 ☺️

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...

@KitchenKnifeGuy

Жыл бұрын

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 😀

@chefknivesenthusiast

Жыл бұрын

@@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.

@KitchenKnifeGuy

Жыл бұрын

Push push nudge nudge

❤

@KitchenKnifeGuy

9 ай бұрын

Thank you

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.

@KitchenKnifeGuy

10 ай бұрын

I’d say flat grind. In fact Chefs Edge literally just released more a few hours ago including with cherry bark handle.

The knife looks so awesome :) Does the rust that you can see during the unboxing on the kurouchi finish wash away?

@KitchenKnifeGuy

Ай бұрын

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.

@marvin1136

Ай бұрын

@@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.

@KitchenKnifeGuy

Ай бұрын

@@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.

@marvin1136

Ай бұрын

@@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?

@KitchenKnifeGuy

Ай бұрын

@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 ?

Is that a Jiro on your right? I’ve been trying to get one for years.

@KitchenKnifeGuy

Жыл бұрын

Hey there. It is. A 240mm. I got really lucky.

☺

@KitchenKnifeGuy

10 ай бұрын

:)

Can you buy this knife from a USA seller?

@KitchenKnifeGuy

Жыл бұрын

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.