• Hado Sakai Sumi Ko-Bunka 135mm from Hado Sakai
  • Hado Sakai Sumi Ko-Bunka 135mm from Hado Sakai
  • Hado Sakai Sumi Ko-Bunka 135mm from Hado Sakai
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Hado Sakai Sumi Ko-Bunka 135mm

Hado Sakai Sumi Ko-Bunka 135mm

$410.00 CAD
$410.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

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À propos de Hado Sakai Sumi - Cette ligne Sumi est une collaboration passionnante entre HADO et Knifewear. Ils nous ont approchés à la recherche de nouvelles idées et ont adoré nos suggestions de design : une surface noire « kurouchi » avec un « dos » du couteau joliment poli, et un « choil », comme les amateurs de couteaux appellent la jonction entre la lame et le manche. Le résultat est un couteau incroyablement raffiné tout en conservant une esthétique brute et artisanale. L'acier au carbone blanc traditionnel demande de l'entretien pour éviter la rouille, mais il devient d'une netteté incroyable - sérieusement, la première fois que vous l'utiliserez, vous serez ébloui.

La pièce unique de chêne utilisée pour le manche est un excellent ajout au couteau ; il tient merveilleusement bien en main et est superbe.

Tandis que le forgeron s'occupe du forgeage et du durcissement pour garantir que le couteau conserve un tranchant exceptionnellement aiguisé pendant longtemps, l'aiguiseur utilise sa maîtrise de l'affûtage et du polissage de l'acier pour transformer une pièce brute d'acier forgé en un outil de précision.

Nomura-san de HADO est l'un de ces maîtres aiguiseurs. HADO s'approvisionne en lames habilement fabriquées et les affine pour en faire des scalpels de cuisine. Lors de l'affûtage, Nomura-san et son équipe pensent toujours à l'utilisateur final, façonnant les lames pour qu'elles deviennent incroyablement tranchantes, conservent leur tranchant le plus longtemps possible et soient vraiment impressionnantes à utiliser.

À propos de la forme - Le Ko Bunka est une version plus petite du Bunka. Des idées sur ce que signifie « Ko » en japonais ? Vous l'avez deviné ! Cela se traduit par « petit ». Ce petit couteau est génial car il vous offre toujours un dégagement pour les jointures sur la planche à découper. Il vous permet de hacher l'ail et de couper confortablement les légumes. Un enfant terrible du couteau Bunka et Petty, il convient aux petits travaux à la main ou comme lame polyvalente.

Shape Ko-Bunka
Maintenance Level
Blade Length 135 mm |
Blade Height 45 mm
Thickness 2,7 mm
Weight 126 g
Steel Type Shirogami #2 (White Carbon Steel) Avec un revêtement en acier au carbone
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Octogone Chêne
Knife Line Hado Sakai Sumi
Blacksmith Yoshikazu Tanaka
Made in Sakai, Osaka, Japan
Sharpener Naohiro Nomura
Sharpened in Sakai, Osaka, Japan
Brand Hado Sakai

A note about measurements: Knife edge length is shorter than stated, as Sakai knives are measured from the front of the handle to the tip. Additionally, some knives feature a small 'machi' gap between the handle and blade.


A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

Barcode: 4941019065603
SKU: FK-1000084

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.4 / 5 from 10 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["looks","feels","handle","blade","works","knife","spine"].

Review highlights

Reviews

Favourite Knife

"Love the height of the blade and the polished spine looks great. I wasn’t too sure initially about the longer handle, but it feels great!"

— Jared s. (5/5)

Dicey.

"Dicey Nicey. Dicey, Not So Nicey. In general, good knives. The inconsistent sharpening between different blades is bothersome. When you drop the cash and after 2 shifts of slaying parsley you're on the wet stone... These things lead to drinking. Peace and love. Crossed Knives."

— Ty W. (3/5)

Sharper than sharp

"The Knifewear team is fantastic!! I love this knife it has basically replaced my petty knife. Nice and tall enough to use my knuckle as a guard while cutting. My second carbon steel knife with zero regrets."

— Samad K. (5/5)

Beautiful light knife. Fits in

"Beautiful light knife. Fits in hand perfect. Blade slices items like going through butter."

— Amy B. (5/5)

Great prep knife. Flavorful finish though!

"Great knife for prepping, but don’t use for cutting fruits/veggies that you intend to serve raw. This steel leaves a taste! Still love the look, feel and performance."

— Brad H. (3/5)

Besides being beautiful you just

"Besides being beautiful you just have to hold one. It's the perfect size and thickness for all jobs when you don't want to use a bigger knife. It gets used daily."

— Matthew D. (5/5)

nice blade, bad handle

"the handle is out of scale to the knife, too long, too thick and course feeling. not a balanced design. the blade looked nice. i didn't try it since i returned the knife. knife wear's restocking charges were excessive."

— Duncan K. (3/5)

Great knife

"I use this instead of a petty for a lot of prep. It’s got a great weight and fit for my hand. Obviously very sharp as well. Definitely recommend."

— James M. (5/5)

This was a recommendation by the Knifewear folks - and it is kick-A!

"This is my first White Steel blade (although I have other non-stainless Japanese kitchen knives), and I have only used it once on onions, asparagus (and their ends) and bell pepper (oh and chicken breasts) - it prepped a whole wok-based meal for me that I have been eating for 3 days, so a fair amount of work on its first outing. Zero chipping, just really pleasurable cuts. Super awesome cutting board experience. I was able to mince and do whatever I wanted processing-wise. Love the tip for slicing out the "white parts" of bell peppers and the blade shape for everything else. Very versatile. Screaming sharp. I sliced some lemons as well for my drink, and I rubbed lemon juice all over the blade and let it sit for just a bit to start forcing some patina. I was surprised at how little patina I got, actually which is a good initial barometer for how the steel will behave. I like the long handle as well. The knife is really a super fine piece of work as well. The polished and radiused spine is a really nice touch. This knife is all knife and nothing else! Not sure what else you need a knife to be! Cam"

— WCB L. (5/5)

Great knife, gave it to

"Great knife, gave it to my mother as a birthday gift! She really likes it, her first Janpenese knife!"

— Mathieu C. (5/5)

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