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Full profile of HADO Shiosai Ko-Bunka knife with SG2 stainless steel core and cherry and oak handle
  • Full profile of HADO Shiosai Ko-Bunka knife with SG2 stainless steel core and cherry and oak handle
  • Rare cherry bark and oak handle on HADO Ko-Bunka knife
  • Choil shot revealing thin grind and SG2 core steel on the HADO ko-bunka
  • Pinch grip detail highlighting refined Japanese blade geometry and a perfectly balanced blade-to-handle transition
  • Ergonomic handle profile showing balance and grip comfort
  • Tsuchime hammered blade finish on HADO Shiosai Ko-Bunka
  • Full profile of HADO Shiosai Ko-Bunka knife with SG2 stainless steel core and cherry and oak handle
  • Rare cherry bark and oak handle on HADO Ko-Bunka knife
  • Choil shot revealing thin grind and SG2 core steel on the HADO ko-bunka
  • Pinch grip detail highlighting refined Japanese blade geometry and a perfectly balanced blade-to-handle transition
  • Ergonomic handle profile showing balance and grip comfort
  • Tsuchime hammered blade finish on HADO Shiosai Ko-Bunka
HADO Shiosai Ko-Bunka Oak & Cherry Bark // 135mm

HADO Shiosai Ko-Bunka Oak & Cherry Bark // 135mm

$309.00 USD
Shipping calculated at checkout.

The Ko-Bunka is a compact, highly agile version of the traditional Bunka knife, designed for precision tasks, fine slicing, and detailed prep. With its short 135mm blade and distinctive k-tip, the Ko-Bunka excels at intricate cuts, small ingredients, and controlled push cuts where accuracy matters most.

This HADO Shiosai Ko-Bunka embodies the brand’s deep connection to tamashii (魂)—the soul of craftsmanship. The Shiosai line, meaning “the sound of the tide,” reflects this philosophy through its refined tsuchime hammering, soft kasumi finish, and polished cutting edge, evoking sunlight on water and the rhythm of crashing waves.

Forged with San Mai construction, the blade features a SPG2 (Super Gold 2) powder metallurgy steel core clad in stainless steel. SG2 is renowned for its ultra-fine grain structure, exceptional edge retention, high hardness, and excellent corrosion resistance—delivering professional-level sharpness with easy maintenance.

Completing the knife is HADO’s exceptionally rare oak and cherry bark handle. The lacquered cherry bark adds a unique tactile texture and natural elegance, while the oak core provides outstanding balance and comfort for extended use.

Each blade is meticulously sharpened by Tadataka Maruyama, Naohiro Nomura, and Takafumi Tsuda, ensuring flawless geometry and performance worthy of HADO’s reputation.

Handcrafted in Sakai City, Osaka, this Ko-Bunka is a true fusion of tradition, artistry, and modern performance.

-DESCRIPTION-

  • Shape - Ko-Bunka

  • Blade length - 135mm

  • Blade Height - 46mm

  • Blade Thickness - 2mm

  • Weight - 118.1g

  • Blade Construction - San Mai

  • Cladding - Stainless Tsuchime

  • Steel Type - SPG2

  • Rockwell Hardness - 63 HRC

  • Handle - Oak and Cherry Bark

  • Made in - Sakai City, Osaka, Japan

  • Brand - Hado

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.

Product Highlights

  • Compact & Versatile: Shorter blade for precision slicing, chopping, and intricate cuts.

  • High-Performance SPG2 Steel: Powder metallurgy Super Gold 2 core offers exceptional sharpness, edge retention, and corrosion resistance.

  • Stainless Tsuchime Cladding: Elegant pear-skinned finish enhances food release and visual appeal.

  • Ergonomic Oak & Cherry Bark Handle: Provides balanced, comfortable grip and excellent control.

  • Lightweight & Maneuverable: Perfect for fine detail work and small ingredients.

  • Professional Craftsmanship: Each blade sharpened by master artisans for precise, long-lasting cutting performance.

  • Durable & Easy to Maintain: Resistant to chipping and built to last with minimal upkeep.

  • Made in Sakai, Osaka, Japan: Upholds centuries of Japanese knife-making tradition.

Recommended Uses — Ko-Bunka Knife

• Precision vegetable prep (onions, garlic, herbs, shallots)
• Fine slicing of fruits and small produce
• Detailed tip work with the k-tip (scoring, trimming, fine cuts)
• Protein trimming (chicken, fish, small cuts of meat)
• Garnish and plating work
• Small cutting boards and tight prep spaces
• Line cooks, home cooks, and detail-focused prep
• Companion knife alongside a Gyuto or Santoku