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Home | Japanese Kitchen Knives | Hado Sumi 135mm Ko-Bunka Shirogami 2 Kurouchi Finish Burnt Oak Handle

Hado Sumi 135mm Ko-Bunka Shirogami 2 Kurouchi Finish Burnt Oak Handle

$464.60
$464.60
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The Hado Sumi line is a  hand forged shirogami 2 blade with a rustic style kurouchi finished soft iron cladding. Handle is octagonal burnt oak sealed with a thin clear urushi lacquer coating.

Shirogami, or white steel, which is a very fine grained carbon steel made from low-contaminate iron. It's loved for its ease of sharpening and ability to take a very fine, razor sharp edge. It should be mentioned that extra care is required, as the knife is not stainless and should be dried immediately after use. It will develop a dark patina with use, but any orange rust should be removed with a light abrasive.

HADO is based in Sakai, Japan, launched in 2019 by Fukui & Co. Ltd. The brand was influenced by Tadataka Maruyama, a former sales and warehouse manager at Fukui & Co., whose passion for craftsmanship led him to train for three years with master sharpeners in Sakai. With the support of company president Motonari Fukui, HADO was created to foster Maruyama’s journey and uphold Sakai's sharpening traditions. Though Maruyama has since pursued his own independent work, his influence remains central to HADO’s approach.

HADO works with some of Sakai’s most respected blacksmiths—including Yoshikazu Tanaka and Satoshi Nakagawa—who forge blades from a number of premium steels as well as high-grade pre-laminated stock. These are then sharpened and finished by HADO’s in-house team, ensuring exceptional craftsmanship in consistent geometry and refined edges.

 

Brand: Hado
Smith: Yoshikazu Tanaka
Producing Area: Sakai-Osaka, Japan
Profile: Ko-Bunka
Size: 135mm
Steel Type: Iron Clad Carbon Steel
Steel: Shirogami (White) 2
Handle: Burnt Oak Octagonal with Clear Urushi Lacquer
Total Length: 269mm
Edge Length: 125mm
Handle to Tip Length: 140mm
Blade Height: 46mm
Thickness: 2.8
Handle Length: 129mm
Weight: 126g
Hand Orientation: Ambidextrous
Sharpener: Tadataka Maruyama

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Hado Sumi 135mm Ko-Bunka Shirogami...

$464.60
$464.60
Sold Out