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Hado Shiosai Bunka 180mm Japanese knife with SPG2 steel
  • Hado Shiosai Bunka 180mm Japanese knife with SPG2 steel
  • Hado Shiosai Bunka 180mm Japanese knife with stainless tsuchime cladding
  • Hado Shiosai Bunka 180mm knife with grey pakka wood ferrule
  • Hado Shiosai Bunka 180mm Japanese knife choil view showing blade geometry and handle transition
  • Hado Shiosai Bunka 180mm Japanese knife with geometric hammered blade
  • Hado Shiosai Bunka 180mm Japanese knife with K-tip Bunka blade
  • Hado Shiosai Bunka 180mm San Mai blade with SPG2 steel
  • Hado Shiosai Bunka 180mm Japanese knife with polished cutting edge
  • Hado Shiosai Bunka 180mm Japanese knife with SPG2 steel
  • Hado Shiosai Bunka 180mm Japanese knife with stainless tsuchime cladding
  • Hado Shiosai Bunka 180mm knife with grey pakka wood ferrule
  • Hado Shiosai Bunka 180mm Japanese knife choil view showing blade geometry and handle transition
  • Hado Shiosai Bunka 180mm Japanese knife with geometric hammered blade
  • Hado Shiosai Bunka 180mm Japanese knife with K-tip Bunka blade
  • Hado Shiosai Bunka 180mm San Mai blade with SPG2 steel
  • Hado Shiosai Bunka 180mm Japanese knife with polished cutting edge
HADO Shiosai Bunka // Black Pakka Wood Handle // 180mm

HADO Shiosai Bunka // Black Pakka Wood Handle // 180mm

$294.00 USD
Shipping calculated at checkout.

 

A Bunka knife is a Japanese all-purpose knife with a distinct k-tip (kiritsuke) point, designed for precision slicing, chopping, and intricate cuts. Its flatter profile suits push-cutting, while the sharp tip excels at detail work.

Historically, Bunka knives were widely used in Japanese homes before the Santoku became more popular. Today, they are favored for their versatility, bold aesthetics, and precise performance, making them a stylish alternative to traditional chef knives.

We’re thrilled to announce that we now carry Hado knives, a brand deeply rooted in ‘tamashii’ (魂, soul)—the essence of their craftsmanship. Each knife is made with deep intention, designed to create a connection with its user.

The new Shiosai line has truly touched my ‘tamashii’. Shiosai, meaning “the sound of the tide,” is beautifully captured in the geometric hammering, soft kasumi finish, and polished edge, evoking sunlight shimmering on the ocean and waves crashing against the shore.

Crafted with stainless cladding and SPG2 (Super Gold 2) steel, a high-carbon, high-alloy stainless steel, refined through powder metallurgy for an exceptionally fine grain structure, these knives offer phenomenal edge retention and easy sharpening.

This Bunka is fitted with a sleek black pakka wood handle paired with a grey pakka wood ferrule, providing a comfortable grip and excellent balance with the blade for precise, controlled use.

Each blade is meticulously sharpened by Tadataka Maruyama, Naohiro Nomura, and Takafumi Tsuda, achieving absolute perfection.

PRODUCT SPECIFICATIONS:

  • Brand: Hado
  • Series: Shiosai
  • Knife Shape: Bunka
  • Blade Length: 180mm
  • Blade Height: 50.3mm
  • Blade Thickness: 2mm
  • Weight: 147.8g
  • Blade Construction: San Mai
  • Cladding: Stainless Tsuchime
  • Steel Type: SPG2 (Super Gold 2)
  • Rockwell Hardness: 63 HRC
  • Handle: Black Pakka Wood
  • Ferrule: Grey Pakka Wood
  • Made in: Sakai City, Osaka, Japan

Composition of SPG2 (Super Gold 2) Steel:

  • Carbon (C): 1.25–1.45% (Enhances hardness and edge retention)

  • Chromium (Cr): 14–16% (Provides corrosion resistance and wear resistance)

  • Molybdenum (Mo): 2–3% (Improves toughness and enhances resistance to pitting and corrosion)

  • Vanadium (V): 1.8–2.2% (Contributes to grain refinement, edge retention, and wear resistance)

  • Manganese (Mn): 0.40% (Enhances strength and hardenability)

  • Silicon (Si): 0.50% (Adds toughness and improves overall durability)

Key Features of SG2 Steel:

  • Powder metallurgy construction results in a fine, uniform grain structure, making it extremely sharp and easy to maintain.

  • High hardness (HRC 62-64) offers exceptional edge retention.

  • Excellent corrosion resistance, making it a great choice for kitchen knives.

  • Tougher than many other high-hardness steels, reducing chipping risk.

SG2 is a premium stainless steel, often used in high-end Japanese knives for its outstanding balance of sharpness, durability, and ease of maintenance.

Recommended Uses:

• Slicing vegetables, fruit, boneless meats, and other kitchen ingredients
• Chopping and dicing vegetables
• Push cutting with its relatively flat Bunka profile
• Julienne and fine vegetable preparation
• Precision slicing and portioning
• Trimming and detailed food preparation
• Scoring and intricate cutting using the sharp K-tip
• Everyday kitchen prep as an alternative to a traditional chef's knife
• Fine ingredient preparation where precision and control are important
• Home kitchens and professional culinary environments