17-cm Handcrafted Japanese Bunka Knife by Hado Shiosai, VG10 Steel, Pakka Wood Handle

17-cm Bunka Knife: The Versatile Tool for Discerning Cooks

Immerse yourself in the world of handcrafted Japanese knives with this 17cm Hado Shiosai Bunka knife, forged in Sakai, the historic capital of Japanese cutlery. Designed for cooking enthusiasts, this knife combines the precision of a paring knife with the power of a chef’s knife. Its Bunka blade, with its distinctive square tip, excels at chopping, slicing, and mincing vegetables, meats, and fish.

A versatile and precise bunka blade

The 17 cm Bunka knife stands out for its hybrid blade. Its San Mai construction, featuring a core of Japanese VG10 steel (1% carbon), ensures optimal stability and corrosion resistance. With a hardness of 60 HRC, the blade delivers a remarkably clean cut and exceptional edge retention, even after heavy use.

The Tsuchime hammered finish is more than just a distinctive aesthetic feature: its textured surface reduces food adhesion, making it easier to work with sticky ingredients like onions or herbs. This unique texture also highlights the craftsmanship of the artisans of Sakai, where tradition and innovation come together to create exceptional blades. Each knife is sharpened by Hado artisans, experts renowned for their legendary precision. Their craftsmanship is evident in every detail, making this Bunka knife an exceptional tool.

Pakka wood handle: comfort and durability

The octagonal handle, symmetrical and well-balanced, fits perfectly in the palm for a natural grip, suitable for both right- and left-handed users. Made of pakka wood (a blend of resin and compressed wood designed to resist moisture and minor impacts), it ensures extended durability and optimal comfort, even during long cutting sessions.

Lightweight and well-balanced, it reduces hand fatigue and allows for precise, fluid movements. 

Features and Benefits

• 17 cm Bunka blade: Optimal versatility for vegetables, meats, and fish
• San Mai construction with a Japanese VG10 steel core: Perfect balance between long-lasting sharpness and corrosion resistance
• 1% carbon content: Fine cut and excellent edge retention, even after prolonged use
• 60 HRC hardness: Long-lasting sharpness for regular use
• Tsuchime hammered finish: Refined visual texture and reduced food sticking
• Pakka wood handle: Enhanced resistance to moisture and thermal shock
• Octagonal shape: Comfortable, ambidextrous grip for maximum precision
• Made in Sakai by Hado Shiosai: Centuries-old Japanese cutlery heritage

Usage and Care Instructions

To maintain the performance of your 17 cm Bunka knife, use it only on a wooden or polyethylene cutting board. Avoid hard surfaces (stone, ceramic) and frozen foods at all costs, as they may damage the blade’s edge. After each use, wash it by hand with mild soap and dry it immediately with a lint-free cloth. Do not use a dishwasher or abrasive cleaners.

For sharpening, use a medium-grit (1000–3000) Japanese water stone. Regular maintenance ensures your blade will last as long as possible.

Hado: Excellence in the Service of Precision

Based in Sakai, Hado carries on a centuries-old heritage of cutlery craftsmanship. Specializing in high-end blades, the company combines Japanese tradition with modern techniques to create exceptional knives. Their artisans, trained in the region’s cutlery schools, master every stage of the manufacturing process: forging, tempering, polishing, and sharpening.

Their commitment to quality is reflected in every knife, where precision and aesthetics come together. Each piece is the result of meticulous craftsmanship, ensuring unmatched performance and durability.

Transform your cooking with this 17-cm Bunka knife and explore our selection of Japanese knives to equip your kitchen like a pro!