Hado Shiosai Handcrafted Japanese Ko-Bunka Knife, 13 cm, VG10 Steel, Blue Handle

Discover the excellence of Japanese craftsmanship

Immerse yourself in the world of handcrafted Japanese knives with this Ko-Bunka Hado Shiosai, forged in Sakai, the historic heart of Japanese cutlery. Designed for culinary enthusiasts, this knife combines precision, versatility, and refined aesthetics. Its San Mai blade and stabilized blue handle make it an exceptional piece, while its VG10 steel ensures a long-lasting edge. A tool designed to elevate every cut.

A versatile and technically advanced Bunka blade

The 13-cm Ko-Bunkafeatures aSan Mai construction (three alternating layers of steel) that protects the blade core while providing optimal stability. The Japanese VG10 steel (1% carbon) achieves a hardness of 60 HRC, ensuring a clean cut and excellent edge retention. The Tsuchime hammered finish reduces food sticking and adds a unique visual touch, while the matte surface enhances its artisanal character.

Blue octagonal handle: ergonomics and durability

The octagonal, symmetrical handle is shaped for a natural grip, suitable for both right- and left-handed users. Made of stabilized blue wood, it resists moisture and temperature fluctuations, ensuring extended longevity. Lightweight and well-balanced, it fits perfectly in the palm for precise, fatigue-free movements. Each knife is sharpened by Naohiro Nomura and Takafumi Tsuda (Fukui Co., Ltd.), artisans renowned for their precision.

Features and Benefits

• 13 cm ko-bunka blade: Optimal versatility for vegetables, meats, and fish
• San Mai construction: Core protected by flexible stainless steel layers
• Japanese VG10 core: Balance between sharpness and durability
• 1% carbon content: Fine cut and excellent edge retention
• 60 HRC hardness: Long-lasting sharpness for regular use
• Tsuchime hammering: Refined visual texture and reduced food adhesion
• Stabilized blue wood handle: Enhanced moisture resistance
• Octagonal shape: Comfortable, ambidextrous grip
• Manufactured in Sakai by Fukui Co., Ltd.: Japanese cutlery heritage

Use and Care: Maintain Performance

To maintain a long-lasting edge, use this knife on a wooden or polyethylene cutting board. Avoid hard surfaces (stone, ceramic) and frozen foods. After each use, wash it by hand with mild soap and dry it immediately. Do not use a dishwasher or abrasive products. For sharpening, use a Japanese water stone (1000 grit, followed by 3000–5000 grit), maintaining a 15° angle. With this care, your knife will remain a faithful companion!

Fukui Co., Ltd.: Craftsmanship in the Service of Precision

Based in Sakai, Fukui Co., Ltd. carries on a centuries-old heritage of knife-making. Specializing in high-end blades, the company collaborates with artisans such as Naohiro Nomura and Takafumi Tsuda, experts in sharpening and finishing. Their expertise is reflected in every knife, where tradition and innovation come together to create exceptional tools. A guarantee of quality for discerning chefs!

Explore our selection of handcrafted Japanese knives to complete your collection!