Hado Sumi WS2 18cm handmade Japanese bunka knife

The high-performance blade of the 18cm bunka knife

This handcrafted bunka features an 18cm blade built according to the San Maï structure. This traditional Japanese design involves wrapping a rigid core with a layer of softer steel, creating a three-layer sandwich structure. This original approach ensures excellent blade balance while preserving the core. The term "San Maï" literally translates as "three layers" in Japanese.

The core of the blade is made from Shirogami #2 steel, an alloy also known as White Steel 2, which is highly prized by chefs and manufactured by the Japanese steelmaker Hitachi. Shirogami #2 steel is renowned for its purity, with a structure so uniform it can be observed under a microscope. It is considered the closest steel to tamahagane, traditionally used to create swords. Nevertheless, this alloy is easy to sharpen, resulting in exceptional cutting precision. With a carbon content of around 1.3%, it achieves a hardness of 62 HRC.

The hard core is then surrounded bya layer of softer iron, forming a "sandwich" folded on either side to ensure total protection. This outer envelope gives the core a degree of flexibility while preserving it. The knife is not flexible, but it is less sensitive to shocks, and therefore to breakage, during cutting. The various superimposed layers of steel are visible along the cutting edge, creating a random wave pattern that adds a unique aesthetic touch.

The upper part of the blade has a traditional rough forged finish, giving it a lot of character. Kanji have been engraved on both sides of the blade, reinforcing its authenticity.

This traditional Japanese knife belongs to the Sumi range, a name inspired by Sumi Japanese ink, renowned for its deep, matte black color, evoking the color of the blade.

A comfortable, elegant burnt oak handle

The handle of this handcrafted Japanese knife has been carved into an octagonal shape, adapting to the hands of all cooks, right- and left-handed alike. This design ensures an ergonomic, comfortable grip, offering optimal maneuverability even during long periods of cutting.

Burnt oak has been used to make the knife's handle, a resistant wood that offers good durability in the face of moisture and impact. The end of the handle has been burnt, to reinforce the solidity of your knife while giving it a unique visual appearance.

Finally, wood pulp carefully fills the spaces where the blade fits into the knife handle. Its purpose is to give you a perfectly watertight knife, preventing any penetration of water or food residues.

A traditional Japanese knife forged in the Hado workshop

TheHado workshop was recently established in Sakai, Japan. The idea for the workshop was born of collaboration between Tadataka Maruyama, formerly Sales Manager at Sakai Fukui, which produces Japanese knives on an industrial scale, and Ryuichiro Fukui, the company's President. Tadataka had long dreamed of becoming a craftsman, and this perfectly matched Ryuichiro's desire to relaunch handcrafted production. To realize their project, Tadataka Maruyama trained intensively for three years, while Sakai Fukui prepared to set up an in-house workshop. The Hado workshop was launched in spring 2019, marking the beginning of a new era of craftsmanship at Sakai Fukui.

Hado (刃道), which means "the road of blades" in Japanese, was chosen as the name to represent the essence of the workshop. The name reflects the craftsmen's desire to achieve superior quality, constantly progressing along the path of forging excellence. They put all their tamashi (魂), their soul, into their work to create knives that are both beautiful and endowed with exceptional cutting performance. At Hado, each knife is the fruit of the craftsmen's originality and uniqueness.

Your bunka knife has been forged by Yoshikazu Tanaka, Sakai's renowned certified Traditional Master Craftsman. He is the workshop's 4th generation blacksmith, and is known for his exceptional skills in creating forged blades from high-end materials, while giving them a traditional design. The knife was then entrusted to the expert hands of Tadataka Maruyama, the workshop's head sharpener, who carefully sharpened it by hand on a grinding wheel to give it incredible sharpness. This meticulous attention to detail ensures that the Sumi bunka knife is not only aesthetically magnificent, but also formidably effective in every use.

Left: Yoshikazu Tanaka / right: Tadataka Maruyama

A top-of-the-range Japanese knife that's easy to care for

This handcrafted knife is made from top-quality materials. Regular, meticulous care is essential to ensure its lasting value.

Given the high carbon content of the blade, both in the core and the top layer, it is essential to clean it exclusively by hand to preserve its exceptional quality. Use of the dishwasher or soaking in the sink should be strictly avoided. We recommend using a non-abrasive sponge and mild soap, taking care not to wet the knife handle. Once washed, the blade should be carefully and immediately wiped dry to remove all traces of moisture. The knife can then be stored in a dry place, such as its elegant case, to protect it.

Even with careful care, it is normal to observe a slight change in blade color over the months. This is due to the high carbon content throughout the blade, which makes it highly reactive to external elements such as humidity in the air or the acidity of certain foods. To preserve it, we recommend applying a littleoil to the blade from time to time. This will protect and nourish it, and maintain its original appearance.

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