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Bring Hado quality to your kitchen with this versatile knife
13-cm blade with a San Mai construction featuring three alternating layers of steel
Japanese VG10 steel core with 1% carbon content
Hardness of 60 HRC for a precise and long-lasting cut
Non-stick Tsuchime finish—distinctive, characterful appearance
Durable octagonal pakka wood handle + dark ferrule
Handcrafted in Sakai, Japan
Sharpened by Naohiro Nomura and Takafumi Tsuda of Fukui Co., Ltd.
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Discover the finesse of Japanese knives with this13cm Hado Shiosai Ko-Bunka knife, forged in the workshops of Sakai, the iconic city of Japanese cutlery. Designed for chefs seeking precision and control, this compact knife excels at delicate tasks: mincing herbs, chopping garlic, or slicing small vegetables.
The13cm Ko-Bunka knifestands out for its compact yet incredibly effective blade. Its distinctive shape, with a square tip and moderate curve, makes it the ideal tool for precise prep work: chopping parsley, slicing mushrooms, or cutting small fruits. Crafted with a Japanese VG10 steel core (1% carbon), it features a San Mai construction that eliminates the risk of imbalance or brittleness. Its hardness of 60 HRC ensures a clean cut and exceptional edge retention.
The hammered Tsuchime finish does more than just add an authentic aesthetic touch: it reduces food adhesion, making it easier to work with sticky ingredients like garlic or shallots.
The perfectly symmetrical octagonal handle is designed to naturally conform to the palm, offering a comfortable and stable grip for both right- and left-handed users. Made of pakka wood (a blend of compressed wood and resin), it combines lightness with sturdiness, resisting thermal shock and daily wear and tear. The dark ferrule completes the look.
Its carefully balanced design and optimized weight reduce fatigue, even during prolonged use.
To maintain the performance of your Ko-Bunka Japanese knife, use it exclusively on a wooden or polyethylene cutting board. Avoid hard surfaces (stone, ceramic) and frozen foods, which could damage the blade.
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.
Founded in Sakai, Hado carries ona centuries-old tradition of knife-making. Specializing in high-end blades, the company combines time-honored methods with modern innovations to create knives of unmatched precision.
Their commitment to quality is reflected in the use of exceptional materials, such as Japanese VG10 steel and pakka wood, ensuring traceability and durability. Each knife is the result of meticulous craftsmanship, where precision and aesthetics come together to create exceptional tools.
Check out our selection of wooden cutting boards to help preserve the sharpness of your Japanese knife!
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