Bunka 180 mm, HADO Shiosai Bunka

Name: Bunka 180 mm, HADO Shiosai Bunka
Brand: HADO
SKU: 1000358
Price: 4250.0 NOK
Availability: OutOfStock
Rating: 5.0 (1 reviews)

4 250,-

For those who want a chef's knife with a pointed tip for fine work.

Out of stock

Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Description

HADO Shiosai is a series of handmade Japanese kitchen knives that brings traditional craft together with modern materials and design. The series is made in Sakai, Osaka, an area known for its skilled knifemakers. HADO Shiosai knives are made in SG2/R2 powder steel, a stainless steel known for its sharpness and durability. That gives the knives very good sharpness and resistance to rust.

Made by

HADO · Sakai, Osaka

HADO was started in 2019 by Fukui Co. in Sakai. The team is six craftsmen who do almost everything themselves: sharpening, polishing and fitting handles, with blades forged by Sakai smiths such as Yoshikazu Tanaka and Shogo Yamatsuka.

All knives from HADO

Specifications

Knife type: Bunka (chef's knife)
Region: Sakai, Osaka
Steel: R2/SG2, powder steel (hsps)
Hardness: 64-65 HRC
Blade length: 180 mm
Handle: Walnut
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): 1000358

About the knife type: Bunka (chef's knife)

A bunka is similar to a santoku, but has a sharper, angled tip. It chops vegetables, slices meat and fillets fish.

The tip is good for fine work, but can break more easily, so the knife needs more experience and precision.

See all knife types

About the steel: R2/SG2

A high-quality powder metallurgy stainless steel with high carbon and alloy content. Gives sharpness, wear resistance and corrosion resistance. Clean and dry after use; avoid long exposure to moisture. Does not develop a patina.

Hardness 64-65 HRC · Care: easy care. HRC is the hardness of the steel: harder holds the edge longer, softer is easier to sharpen.

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

See all knives