17 cm Handcrafted Japanese Bunka Knife by Hado Shiosai, VG10 Steel, Blue Handle

This handcrafted Japanese knife showcases the expertise of Sakai, an iconic city in the world of Japanese cutlery. Its 17-cm bunka blade is perfectly suited for everyday tasks: slicing vegetables, trimming meat, chopping herbs, or preparing fish.

The Hado Shiosai line combines refined aesthetics with a technical design engineered for a clean, consistent cut. With its unique hammered finish, polished surface, and blue handle made of stabilized wood, this model makes a striking visual statement without compromising on comfort! It’s worth noting that “Shiosai” refers to the “roar of the rising tide”—an expression that becomes clear when you see the soft blue of the handle and the hammered finish of the blade, reminiscent of the foam on the waves.

A refined and efficient bunka blade

The 17-cm blade features the bunka profile, a versatile Japanese shape recognizable by its inverted tip. This geometry offers excellent precision at the tip of the blade—ideal for fine cuts—while maintaining a surface area large enough to quickly prepare vegetables, meats, and fish. Its San Mai construction consists of three alternating layers of steel: a hard central core surrounded by softer steels. This structure protects the blade’s core, provides greater stability during cutting, and reduces the risk of brittleness associated with high hardness.

The core is made of Japanese VG10 steel, a stainless steel renowned for its balance between a smooth cut and durability. With approximately 1% carbon, it achieves a hardness of 60 HRC on the Rockwell scale, ensuring the blade retains its sharpness throughout use. The hammered, matte finish adds texture to the blade. This visual detail gives the Hado Shiosai Japanese knife a unique identity that is both understated and expressive.

A distinctive handle that feels very comfortable in the hand

The handle is crafted from stabilized blue wood, a material prized for its resistance to moisture and its long-term stability. The stabilization process minimizes the wood’s natural variations, helping to preserve its shape and appearance during regular use in the kitchen. Its soft blue hue lends the knife a refined touch.

Its octagonal shape is inspired by traditional Japanese handles. It offers a precise grip that’s comfortable for both right- and left-handed users, with smooth edges that allow for precise control of the blade while cutting. Lightweight, easy to handle, and well-balanced, the18 cm Hado Shiosai VG10 Japanese Bunka knifeis an efficient companion for everyday food preparation, while adding a genuine artisanal touch to your countertop.

Features and Benefits

• 17cm Bunka blade: a versatile size for vegetables, meats, and fish
• San Mai construction: core protected by two layers of more flexible stainless steel
• VG10 steel core: balance between sharpness and durability
• 1% carbon content: precise cutting and long-lasting edge retention
• 60 HRC hardness: long-lasting sharpness for regular use
• Original hammered finish: refined visual texture on the blade
• Blue stabilized wood handle: enhanced stability against moisture
• Octagonal shape: comfortable, ambidextrous grip
• Handcrafted in Sakai: renowned Japanese cutlery heritage

Use and Care

Use this Japanese bunka knife on a wooden cutting board or a soft synthetic surface to preserve its edge. Do not use it on bones, frozen foods, shells, or hard surfaces that could damage the blade. After each use, wash the blade by hand with a soft sponge and mild soap, then dry it immediately with a clean cloth. Do not use a dishwasher, avoid prolonged soaking, and do not use abrasive cleaners. To maintain cutting performance, sharpen the knife using a Japanese water stone.

The Hado Workshop in Sakai

Based in Sakai, the Hado artisanal workshop was founded through a partnership between Tadataka Maruyama, former sales manager at Sakai Fukui, and Ryuichiro Fukui, the company’s president. Tadataka Maruyama had long wanted to become a craftsman, while Ryuichiro Fukui hoped to revive artisanal production within the company. After three years of apprenticeship, Tadataka took over management of the workshop, which opened its doors in the spring of 2019.

The name Hado, written 刃道, means “the way of the blade” in Japanese. This name reflects the high standards applied at every stage: forging, finishing, sharpening, and the pursuit of performance.

Check out our selection of wooden cutting boards to keep your blade looking its best!