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This bunka knife is ideal for everyday cutting!
San Maï blade construction: 3 alternating layers of stainless steel
Japanese SG2 powder steel core: high carbon content (1.3%)
Hardness of 63HRC on the Rockwell scale - Durable cutting edge
Originalhammering and polished blade surface - Elegant design
Octagonal walnut wood handle
Handcrafted in Sakai and sharpened by Tadaka Maruyama
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Based in Sakai, the Hado artisan workshop was born of a partnership between Tadataka Maruyama, then sales manager at Sakai Fukui, and Ryuichiro Fukui, company president. Tadataka had long dreamed of becoming a craftsman. He shared this aspiration with Ryuichiro, who was keen to revive craft production within the company, which at the time specialized solely in the industrial manufacture of knives. Ryuichiro suggested to Tadataka that he train in this art while preparing the creation of an in-house artisan workshop. After three years of rigorous apprenticeship, Tadataka took charge of the workshop with the aim of producing exceptional Japanese knives. The workshop finally opened its doors in spring 2019! By the way, it was Tadataka Maruyama who sharpened your bunka knife!
The name Hado (刃道), meaning "the way of blades" in Japanese, perfectly reflects the workshop's philosophy. It embodies the craftsmen's ambition to achieve excellence in blade forging, while striving to progress every day. Each Japanese knife, designed with remarkable precision and cutting performance, carries within it all the tamashi (魂), the soul, of the craftsmen who shape them.
This bunka knife features a blade designed in San Maï, a Japanese method meaning "three layers". This technique consists of forging a central core of hard steel, surrounded by a softer layer of steel folded in on itself to form the other 2 layers. This process balances the blade's hardness while reinforcing the protection of the core structure!
The blade core is made fromJapanese SG2 steel, a high-performance powder-metallurgy steel produced by the renowned Takefu Special Steel. Composed of around 1.3% carbon, this alloy boasts high hardness, reaching 63HRC on the Rockwell scale. This guarantees excellent edge retention and remarkable cutting efficiency for your Japanese kitchen knife.
The blade features a fine, flat grind for strength and durability. In addition to offering a visually elegant appearance, this type of grind is easy to reproduce during sharpening!
With a chromium content of around 15%, SG2 steel offers good resistance to corrosion, classifying it as a stainless steel. However, rigorous maintenance is essential to preserve its qualities and avoid any risk of corrosion.
SG2 steel offers a notable advantage thanks to its microstructure, considered to be "pure". The micro-carbides are uniformly distributed, giving the blade greater wear resistance and limiting the appearance of micro-cracks over time.
To complete the San Maï structure, a layer of stainless steel envelops the core. This layer balances the blade's hardness while reducing the risk of breakage during use. Along the cutting edge, you can admire the superimposition of steels in the form of a delicate wave with unique, random patterns, bringing a singular elegance to this handcrafted Japanese knife!
The blade of this Hado knife has also been meticulously polished, accentuating its refinement. What's more, an original octagon-shaped hammering adorns the blade, adding a touch of unique, assertive character to its aesthetics.
The handle of this bunka knife is made from walnut wood, a species renowned for its strength and durability. This dense, heavy wood offers excellent resistance to moisture and deformation. Its elegant brown color and delicate grain add a touch of refinement, much appreciated by chefs.
Its octagonal shape has been designed to suit both right- and left-handed users, providing an ergonomic and comfortable grip, even during prolonged use in the kitchen!
To guarantee an optimum finish, wood paste has been applied to the junction between blade and handle, filling the gaps. This detail reinforces the seal, preventing the infiltration of water or food residues.
To preserve your hammered knife, it is essential to wash it by hand with a soft sponge and a non-aggressive detergent, taking care not to get the handle wet. After cleaning, dry immediately with a clean cloth to avoid any moisture build-up, and store in a dry place. Do not put in the dishwasher or soak in water.
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