One of the newer lines from HADO, Shiosai represents outstanding value for this level of performance. SG2 powdered stainless steel, with a walnut handle.
The tsuchime pattern on this range does have grind markings. Actual edge geometry, cut ability and steel type on this knife punches well above the price point however.
- HADO Shiosai Japanese Knife
- Sakai, Osaka, Japan
- 135mm Ko-bunka Knife
- R2 Stainless Steel
- Stainless Clad
- Mono Walnut WA Handle
- HRC: 62/63
- Hand-Crafted in Japan
- Edge Length: 126mm | Overall Length: 260mm | Blade Height: 46mm | Weight: 98g
- Blade Thickness: (A) 2.1 (B) 2.1 (C) 0.8
* The grind on these knives is very thin, performance is extremely high but care is required to prevent chipping or cracking.
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
Japanese Kitchen Knife | Bunka (Home Cook Knife)
Also like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Bunka knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Bunka knife is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.
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A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
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Chef Rang - Master, Celebrity, Legend
