Bunka 180 mm, HADO Sumi B1D Bunka
For those who want a chef's knife with a pointed tip for fine work.
Carbon steel: dry it right after use.
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Description
Bunka (chef's knife) of 180 mm from HADO in Sakai. A bunka is similar to a santoku, but has a pointed, angled tip that is good for fine work.
The core is Aogami 1 (Blue #1), a carbon steel, with iron cladding, a Damascus pattern and kurouchi. The handle is Japanese (wa) in Japanese oak with cherry bark. The edge is sharpened 50/50.
The pointed tip can break more easily than a rounded tip, so keep it away from bones and frozen food. Dry the knife straight after use. We sharpen it in the workshop when it needs it.
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 HADOSpecifications
- Knife type
- Bunka (chef's knife)
- Region
- Sakai, Osaka
- Hardness
- 63-64 HRC
- Blade length
- 180 mm
- Handle
- Japanese oak with cherry bark
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- 1000250
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.
About the steel: Blue #1 (Aogami #1)
Care and maintenance
Carbon steel: rinse and dry the knife right after use. A little dark patina is normal and protects the steel.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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