The perfect kitchen knife for boning and other tasks that require precision in the kitchen. Ko-bunka means the smaller brother of Bunka (“ko” in Japanese means “small”).
The collection of exceptionally successful Japanese Hado Sumi knives is characterized by being handmade and having a beautiful design. It’s worth noting that Yoshikazu Tanaka takes care of forging the blades, while Tadataka Maruyama is responsible for the finishing and sharpening process. These knives have a core made of carbon steel called Shirogami#2 (White#2). In turn, it’s surrounded by soft iron cladding. Kurouchi – i.e., the black finish of each blade – contributes to the unique, raw character of these beautiful kitchen accessories. The hardening process brings the blade hardness up to a level of 62-63 HRC. Together with the proven steel heat treatment, hardening makes each knife extremely easy to sharpen and maintains the given sharpness for a long time. The octagonal handle in a typically Japanese shape and two colors is made of oak wood.
Hado kitchen knives are the ideal working tools for the most demanding people. They are perfect for a professional kitchen, but not only. They will also delight cooking enthusiasts who are fascinated by the artistry of blacksmithing from the Land of the Rising Sun. It should be noted that the knives from this series are not stainless – they should be dried after each use.
- Type: Ko-Bunka knife
- Blade length: 135 mm
- Overall length: 269 mm
- Blade height: 46 mm
- Blade thickness: 2,3 mm
- Handle: torched oak
- Steel: Yasuki White–2 Steel core, iron cladding
- HRC: 62-63
- Sharpening type: double-sided
- Weight: 130 grams
- Blacksmith: Yoshikazu Tanaka
- Sharpener: Tadataka Maruyama
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