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Hado Shiosai Ko-Bunka 135mm Japanese knife with SPG2 steel
  • Hado Shiosai Ko-Bunka 135mm Japanese knife with SPG2 steel
  • Hado Shiosai Ko-Bunka 135mm Japanese knife with K-tip blade
  • Hado Shiosai Ko-Bunka 135mm Japanese knife choil view showing blade geometry and handle transition
  • Hado Shiosai Ko-Bunka 135mm Japanese knife with walnut handle
  • Hado Shiosai Ko-Bunka 135mm Japanese knife with stainless tsuchime cladding
  • Hado Shiosai Ko-Bunka 135mm Japanese knife with geometric hammered blade
  • Hado Shiosai Ko-Bunka 135mm Japanese knife with SPG2 steel
  • Hado Shiosai Ko-Bunka 135mm Japanese knife with K-tip blade
  • Hado Shiosai Ko-Bunka 135mm Japanese knife choil view showing blade geometry and handle transition
  • Hado Shiosai Ko-Bunka 135mm Japanese knife with walnut handle
  • Hado Shiosai Ko-Bunka 135mm Japanese knife with stainless tsuchime cladding
  • Hado Shiosai Ko-Bunka 135mm Japanese knife with geometric hammered blade
HADO Shiosai SPG2 Ko-Bunka Japanese Knife // Walnut Handle // 135mm

HADO Shiosai SPG2 Ko-Bunka Japanese Knife // Walnut Handle // 135mm

$276.00 USD
Shipping calculated at checkout.

A Ko-Bunka is a compact version of the Bunka knife, featuring a shorter blade (typically 120-150mm) with a distinct k-tip for precision tasks, fine slicing, and intricate cuts. Its small size makes it highly maneuverable, perfect for detailed work and smaller ingredients.

Historically, the Bunka was a popular all-purpose knife in Japanese homes before the Santoku gained prominence. The Ko-Bunka emerged as a more agile alternative, offering the same versatility in a smaller, more controlled format, ideal for both professional chefs and home cooks.

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 Ko-Bunka is fitted with a beautiful walnut handle, offering a warm natural feel in hand and excellent balance with the blade for comfortable, 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: Ko-Bunka
• Blade Length: 135mm
• Blade Height: 45.5mm
• Blade Thickness: 2mm
• Weight: 113.9g
• Blade Construction: San Mai
• Cladding: Stainless Tsuchime
• Steel Type: SPG2 (Super Gold 2)
• Rockwell Hardness: 63 HRC
• Handle: Walnut
• 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:

• Fine slicing of vegetables and fruit
• Detailed vegetable preparation
• Julienne and precision cuts
• Precision trimming
• Preparing smaller ingredients
• Intricate cutting where a K-tip is useful
• Small-scale everyday kitchen preparation
• Japanese-style food preparation
• Professional and home kitchens
• Tasks where a compact, highly maneuverable knife is preferred