Ko-Bunka • 135 mm • SG2 steel • Japanese octave walnut handle • for both left and right-handed use

Elwin de Veld about HADO

The young craftsmen (around 40 years old) produce double V-sharpened blades in a traditional way. This method of finishing produces an extremely thin and sharp cutting edge, but is extremely difficult to obtain. Thanks to hand-sharpening, as is done at HADO, the finish is of a high class. Refined and thin are its characteristics. HADO is now available in 4 series: Sumi, white #2 steel with a stainless outside layer. Ginsan, ginsan steel with a stainless outside layer. Janpaku, white #1 steel with a stainless ouside layer. The white #1 steel is difficult to forge and it doesn't get any easier with a stainless steel outside layer. You see white #2 a lot more, because it is friendlier to forge and more artisans master it. Finally, the Shiosai series has been added to the collection, this SG2 steel comes from Takefu in Echisen. By the way, HADO does not do the forging in-house, but has it outsourced by Tanaka san, a well-known blacksmith from Osaka, who also works for Baba Hamono.