Hado Kirisame Shirogami 18cm Japanese handmade bunka knife

The Hado artisan workshop, based in Sakai, is the fruit of a collaboration between Tadataka Maruyama, then Sales Manager at Sakai Fukui, and Ryuichiro Fukui, President of the company. Fascinated by craftsmanship and inspired by the world of Japanese knives, Tadataka had long dreamed of becoming a craftsman. This aspiration resonated with Ryuichiro, who was keen to revive handcrafted production within the company, which had previously focused on industrial manufacturing. Ryuichiro encouraged Tadataka to train in the art of cutlery while setting up an in-house artisan workshop. After three years of rigorous apprenticeship, Tadataka took charge of the workshop, designing exceptional Japanese knives. The Hado workshop was born in spring 2019!

The name Hado, which means "the way of blades", embodies the workshop's profound values. It illustrates the craftsmen's commitment to excellence while pursuing a constant quest for perfection. Each Hado knife is forged with exceptional craftsmanship, combining precision and unrivalled cutting performance.

This bunka knife was forged by Yoshikazu Tanaka, a renowned and certified Traditional Master Craftsman from the town of Sakai. Descended from a four-generation line of blacksmiths, he is renowned for his ability to marry high-end materials with a design faithful to Japanese traditions. Once forged, the knife is sharpened by Tadataka Maruyama, master sharpener at the Hado workshop. Thanks to his meticulous hand work on a grinding wheel, Tadataka has given the knife a remarkable sharpness, ensuring incomparable cutting performance.

Yoshikazu Tanaka is on the left; Tadataka is on the right.

A top-quality Japanese kitchen knife

This Japanese bunka knife features a blade manufactured using the traditional San Mai technique, which means "three layers" in Japanese. This process consists of forging a hard steel core, enveloped by a softer layer of steel folded around it. This method ensures an optimum balance of blade rigidity and core protection.

The core of your blade is made of Shirogami #1 steel (also known as White Paper Steel 1), produced by the renowned steelmaker Hitachi. With a carbon content of around 1.3%, this alloy gives the blade a high hardness of 62HRC on the Rockwell scale. This guarantees high-level edge retention, offering remarkable cutting precision and efficiency.

The blade is shaped with a fine, flat grind, giving it robustness and elegance. This type of grind is not only aesthetically pleasing but also practical, as it facilitates sharpening sessions, making it easy to restore the edge of your blade!

To complete the San Maï structure, a softer layer of stainless steel surrounds the core. This layer increases the blade's resistance to impact and reduces the risk of breakage, while protecting the core. The superposition of steels is revealed in the cutting edge, drawing delicate waves with unique, random patterns, giving each Hado knife elegance and true uniqueness.

The blade of this Japanese kitchen knife has been carefully polished on the underside, giving it an elegant finish. The upper part, on the other hand, features a nashiji finish, which adds a unique visual dimension to this handcrafted Japanese knife. This particular texture evokes the name of the range, Kirisame, meaning "fine rain" in Japanese, an effect intended and mastered by Yoshikazu Tanaka to reflect this delicate aesthetic.

The handle of this handcrafted knife is made from oak wood, a material renowned for its strength and longevity. Thanks to its high density, it offers excellent resistance to humidity, impact and deformation caused by condensation. The wood has undergone a burnishing process followed by a lacquering, which gives it a more distinctive look while reinforcing its solidity.

With its octagonal shape, the handle is designed to suit both right- and left-handed users, offering a pleasant, ergonomic grip, even during prolonged use in the kitchen.

To perfect the junction between blade and handle, wood putty has been applied to fill any gaps. This prevents the ingress of water or food residues, ensuring optimum hygiene and durability.

Caring for a carbon-enriched knife

To care for your Hado Kirisame knife, wash only by hand with a sponge and mild detergent. Avoid prolonged wetting of the handle. Once cleaned, dry immediately with a clean cloth to remove all traces of moisture, then store in a dry place. Do not put in the dishwasher or soak in water.

Over time, the blade may change color slightly, which is perfectly normal. This natural patina results from the reaction of carbon steel to the acidity of food and ambient humidity. It in no way affects the performance or durability of your Japanese knife, but bears witness to its unique, handcrafted character!

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