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Home | Japanese Kitchen Knives | Hado Shiosai 135mm Ko-Bunka SG2 Urushi Oak Handle

Hado Shiosai 135mm Ko-Bunka SG2 Urushi Oak Handle

€232,79
€232,79
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The Hado Shiosai series is an SG2 powder metal blade with an octagonal urushi oak handle.

SG2 steel is a stainless powder metal with a fine grain structure and a good blend of toughness.  It makes for easy sharpening, especially for a stainless steel at this hardness, and posseses great edge life.

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
Sharpener: Tadataka Maruyama
Producing Area: Sakai-Osaka, Japan
Profile: Ko-Bunka
Size: 135mm
Blade Type: Semi-Stainless
Steel Type: SG2
Handle: Oak with Clear Urushi Lacquer
Total Length: 272mm
Handle Length: 127mm
Handle to Tip Length: 140mm
Edge Length: 128mm
Blade Height: 46mm
Thickness: 2.03mm
Weight: 112g

This is a semi-stainless steel knife. The blade has higher corrosion and stain resistance than carbon steel knives but will slowly oxidize with use over time. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.



Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

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

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Hado Shiosai 135mm Ko-Bunka SG2...

€232,79
€232,79
Sold Out