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A superb artisanal ko-bunka knife for your cutting needs
13.5cm blade with San Maï structure: rigid core and soft iron all around
Shirogami #2 Japanese steel core (approx. 1.3% carbon)
Hardness +/- 62 HRC - Excellent edge retention
Forged finish and traditional kanji
Elegantly contrasting burnt oak handle
Octagonal shape for right- and left-handed use
Forged by Yoshikazu Tanaka and sharpened by Tadataka Maruyama
Knife handcrafted in Sakai, Japan
This carbon-enriched knife requires careful maintenance
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Hado is an artisan workshop recently founded in Sakai, Japan. The project originated with Tadataka Maruyama, then Sales Manager at Sakai Fukui, and Ryuichiro Fukui, President of the company, which produces Japanese knives on an industrial scale. Tadataka's desire to become a craftsman was matched by Ryuichiro's desire to relaunch artisanal production. Tadataka Maruyama trained for 3 years while Sakai Fukui prepared the creation of an in-house workshop. The workshop opened in spring 2019.
Hado (刃道) means "the road of blades" in Japanese. The name echoes the craftsmen's desire to achieve the highest quality, going back and forth on the way to the forge while making steady progress. They put all their tamashi (魂), their soul into their work to bring you knives that are not only beautiful, but with exceptional cutting performance.
The Sumi ko-bunka knife was forged by Yoshikazu Tanaka, one of Sakai's best-known blacksmiths and the workshop's 4th generation of blacksmiths. A certified Traditional Master Craftsman, he is renowned for forging his blades from top-of-the-range materials with a traditional design. The knife has also passed through the hands of Tadataka Maruyama, the workshop's head sharpener. He hand-sharpens the knife on a grinding wheel to give it a perfectly razor-sharp edge.
Yoshikazu Tanaka left / Tadataka Maruyama right
This ko-bunka knife features a 13.5cm blade with a structure known as San Mai. This traditional Japanese technique involves wrapping a rigid core with a layer of softer steel, creating a three-layer sandwich structure. This unique approach guarantees perfect blade balance while protecting the core. The term San Maï literally means "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 produced by Hitachi steelworks. Shirogami #2 steel is renowned for its purity and has a homogeneous structure that can be observed under a microscope. It is considered the closest steel to tamahagane, traditionally used for forging swords. This alloy is also easy to sharpen, resulting in exceptional cutting precision. With a carbon content of between 1.2% and 1.4%, it achieves a hardness of 62 HRC on the Rockwell scale.
This rigid core is then wrapped in a layer of softer iron, forming a sandwich folded on either side for optimum protection. This outer layer adds a degree of flexibility to the core while preserving it. The knife is not flexible, but less sensitive to shocks and breakage when cutting. The various superimposed layers of steel are visible along the cutting edge, creating a random wavy pattern that adds a unique aesthetic touch.
The upper part of the blade has retained a traditional rough forged finish, which gives it all its strength of character. Kanji have been engraved on both sides of the blade, accentuating its authenticity.
Your handcrafted knife comes from the Sumi range, whose name refers to a deep matte-black Japanese ink that echoes the color of the blade.
The handle of this top-of-the-range Japanese knife is made of burnt oak, a durable wood that is resistant to moisture and impact. The end of the handle has been burnt, giving your knife added strength and a highly original look.
The handle is octagonal in shape to fit the hands of all cooks, whether right- or left-handed. This unique design guarantees an ergonomic and comfortable grip, providing optimum maneuverability, even during prolonged cutting.
Finally, wood paste has been added to carefully fill the small gaps where the blade joins the handle. This technique guarantees a perfect seal, preventing any infiltration of water or food residues.
This handcrafted knife is the result of a selection of high-quality materials. To preserve its exceptional value, meticulous care is essential.
As the blade is made of carbon-enriched steel, it is crucial to clean it exclusively by hand to preserve its quality. Dishwashing and soaking in the sink are not recommended. To clean, use a non-abrasive sponge and mild soap, taking care not to wet the knife handle. After washing, carefully wipe the blade to remove all traces of water, then store the knife in a dry place, such as its elegant case.
Even with the utmost care, it's normal for the blade to change color slightly over time. This is due to the significant presence of carbon in the alloy, but also in the upper San Maï layer, making the blade highly reactive to external elements such as humidity in the air or the acidity of certain foods. To protect the blade, we recommend the occasional application of a small amount ofoil.
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