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

Hado Shiosai Ko-Bunka 135 mm

$350.00 CAD
$350.00 CAD
En vente Épuisé

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

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Les couteaux HADO ont leur propre style en matière d'affûtage : un tranchant fin, une finition soignée sur le dos et le ricasso, et une esthétique épurée. Ces Shiosai ne font pas exception, offrant performance et entretien facile avec un tsuchime subtil.

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À propos de HADO Shiosai - Honnêtement, c'est un couteau d'une élégance rare. Le poli impeccable, le motif tsuchime martelé de bon goût sur la lame. Les couteaux HADO Sakai sont vraiment dans une catégorie à part, et leur choix d'acier SG2 pour cette ligne ne fait que le confirmer. Cet acier est aussi futuriste que l'apparence de cette lame, coupant aussi bien que les aciers au carbone d'antan, mais totalement inoxydable.

Ces couteaux ont juste assez de poids pour inspirer confiance. L'équilibre, l'acier et le polissage de bon goût le long du dos et derrière le talon font de ce couteau un plaisir suprême à manier.

À propos de la forme - Le Ko Bunka est une version plus petite du Bunka. Des idées sur ce que "Ko" signifie 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 phalanges sur la planche à découper. Il vous permet de hacher l'ail et de couper les légumes confortablement. 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 46 mm
Thickness 2,1 mm
Weight 91 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche (japonais) Wa - Octogone Noyer
Knife Line HADO Shiosai
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.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

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 wax.

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 in a travel case.  

• The 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, it should keep the edge from touching  anything else. 

Barcode: 4941019076050
SKU: FK-1000357

Expédition et retours

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Overall rating: 5.0 / 5 from 8 reviews.

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Reviews

Great little knife

"Works so much better than my petty for mincing herbs, slicing garlic and fine dicing shallots; due to the extra blade height. Love the clean stainless finish of the blade."

— LESLIE R. (5/5)

We always reach for this knife

"This ko-bunka quickly became the default knife to grab in the kitchen. Looks great, feels great in the hand, and super low maintenance since it's stainless steel. The metal by the handle is even polished smooth so that it's comfortable to hold a finger there. Can't recommend enough if you're looking for a smaller utility knife that does most kitchen tasks."

— Shayden S. (5/5)

Slicing Tomatoes

"Was looking for the perfect knive to cut tomatoes, thin as I like them. This knife was a perfect suggestion as it is amazingly sharp and slices perfectly to any thickness."

— Tom P. (5/5)

Amazing ko-bunka!

"Great knife for those with smaller hands, its my every day work horse and I couldn't be happier. Light, perfectly balanced and stays sharp forever. I was eyeing this knife for a while but hesitated due to the price, after owning if to a few months now I can confidently say it is very worth the price tag."

— ashley h. (5/5)

Fantastic

"love this knife works well in every situation"

— Gary S. (5/5)

My 3rd Hado knife. Fit and finish is just perfect.

"Super fast shipment . . . in just 2 days from Canada to Switzerland. Since I make my own handles, first thing was switching the slightly boring handle for a fancy one. The handles are only attached with hot glue, so a little work with a heat gun and the original handle came right off . . . still intact. The knife itself is flawless as everything else I have seen from Hado."

— Jan A. (5/5)

Amazing

"This was my first japanese knife. Phsyco. Gliding through onions, peppers, celery, you name it, the knife will take it. My first time ever with a wa style handle and I ABSOLUTELY love it!! The k-tip allow insane control- the control that rivals the petty. Stunded by the preforance; thrilled by the experience. If there was a blade that could cut through space and time this would be the one to do that"

— Josh M. (5/5)

My new goto for the small jobs

"I was looking for a shorter knife for the quick vegetable chopping, garlic mincing, and peeling jobs that a utility knife would typically do, but without the annoyance of having to account for my knuckles hitting the cutting board. The shorter length and K tip also helps me aim due to my lack of depth perception."

— Neil B. (5/5)

I prefer knives with shorter

"I prefer knives with shorter blades. Excellent fit and finish, nice comfortable handle tall enough to keep hands away from cutting board, very sharp"

— Aden F. (5/5)

The perfect Ko-Bunka

"Hado's work fits my personal chef preferences to a Tee. The Tsuchime damascus and finish give it an extremely unique look. The high grind also allows the knife to cut almost as thin as my Kobayashi despite being thicker at the spine. This is perfect forca ko-bunka as the spine thickness doesn't come into play for ko-bunka cutting jobs. The best feature though, is the height of the blade despite the thinness. It's taller than other ko-bunkas which makes it operate much like a chef knife thats easier to clean. A great addition that gets used a lot"

— Alan L. (5/5)

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