A small but very handy knife with a universal application – Hado Junpaku – has a blade with a length of 150 mm. It’s an extremely useful tool, especially for processing small products, which include mushrooms, shallots, or garlic.
The exceptionally successful line of Hado Junpaku Japanese kitchen knives is the result of a completely manual production process. Yoshikazu Tanaka (who forges the blades) and Tadataka Maruyama (who handles finishing and sharpening) are among those responsible for the individual stages of their production. It’s worth paying attention to the core of the knives from this series, which is made of Shirogami#1 (White#1) carbon steel. It’s protected by cladding made of stainless steel. One of the stages is also the hardening process, which makes the blade hardness reach a high level of approx. 63-64 HRC. Thanks to this and the use of heat treatment, users can enjoy the additional advantages of knives from the Hado Junpaku series – namely, easy sharpening and long-lasting sharpness. Each knife has an extremely aesthetic octagonal handle made of lacquered oak wood.
The Hado brand of Japanese knives is recommended for people who expect the highest possible quality and functionality of kitchen accessories. It’s perfect for both professional use and in the hands of cooking enthusiasts who are also fascinated by the beautiful art of Japanese blacksmithing.
- Type: Petty knife
- Blade length: 150 mm
- Overall length: 288 mm
- Blade height: 32 mm
- Blade thickness: 1,8 mm
- Handle: lacquered oak
- Steel: Shirogami#1 core, stainless cladding
- HRC: 63-64
- Sharpening type: double-sided
- Weight: 81 grams
- Blacksmith: Yoshikazu Tanaka
- Sharpener: Tadataka Maruyama
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