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Free shipping in Canada for all purchases of $150 or more (More details)



Hado Sumi Shirogami #2 Bunka 180mm Burnt Oak

by Hado
Original price $370.00 - Original price $370.00
Original price
$370.00 - $370.00
Current price $370.00

The Bunka is a general purpose knife that has a straighter edge profile than a Santoku. This makes the rocking motion more difficult to perform. However, the Bunka is perfect for use with the push-cut or pull-cut method. Its fine tip provides precision and agility as it passes more easily through the food when cutting.

In Japanese, the kanji forming the word Hado (刃道) represent "the road of blades". Another Japanese word, also pronounced "Hado", means "moving wave". These two definitions speak volumes about the philosophy behind the Hado project from Fukui Co & Ltd, a highly reputable Japanese knife sales company with a 109-year history. 

Hado is Fukui Co & Ltd's first "in-house" series! The project stands out mainly for its daring departure from the beaten track. Indeed, it all began when Tadataka Maruyama, who was in charge of sales and warehouse management at the company, went to see President Ryuichiro Fukui to tell him that he wanted to leave his position in order to learn the art of "hatsuke" (blade grinding). President Fukui saw in Maruyama a burning desire and seized an opportunity. This is where the story gets interesting: the president agreed that Murayama would leave his position at Fukui Co & Ltd to learn blade grinding, on condition that Murayama would return to the company three years later and become the company's senior grinder. He accepted the offer, and during those three years he was paid a salary and the company prepared a workshop with the best possible equipment. Afterwards, this workshop awaited only the return of the new grinder Maruyama was to become. So, add up the president's vision, mutual trust, passion and, above all, a huge amount of work, and you get Hado: a small wave in motion with far-reaching repercussions. 

Since Fukui had very good contacts in the field, Maruyama learned directly from the great masters, notably Syotaro Nomura and Masaaki Nakamura. Normally, it's said that it takes at least ten years to master blade grinding, and that it also takes several years of observation before you can touch the blades. Since Maruyama was able to start straight away and, after his first three years of apprenticeship, a new workshop in which to hone his mastery of "hatsuke" was waiting for him, he quickly achieved a satisfactory and respected mastery in Sakai. Indeed, even Yoshikazu Tanaka, one of Japan's most renowned master blacksmiths, agreed to collaborate with Fukui Co & Ltd and Tadataka Maruyama on two of Hado's flagship series.

Hado's Sumi series is forged from Shirogami 2(number 2 white steel) by Master Blacksmith Yoshikazu Tanaka and honed by Tadataka Maruyama of Fukui Co & Ltd. Covered with oxidizable soft iron steel and sporting a beautiful kurouchi finish, the Sumi series will appeal to the more traditionalist among us who can appreciate the aspects of a full carbon blade. Built with a higher blade height, the Sumi series stands out from other Hado series. Coupled with Tadataka's concave grinding that gives a very thin edge, these blades can be described as laser-like. We recommend this series to professional cooks who have experience with full carbon blades, to traditional japanese knife enthusiasts and to anyone who is ready to make the leap into the world of carbon knives.  

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not soak. Not dishwasher safe.


Each knife is guaranteed for life for obvious problems related to the manufacture of the product. For example, if the handle comes off or cracks after a few weeks of proper use. Or if the blade has a crack in the edge to the spine of the blade. These problems are rare, but they can happen. In which case you will be offered an exchange for the same product or a refund. Each case being different, it is at our discretion to evaluate if our lifetime warranty for obvious manufacturing problems applies.

After Sales Service

Your knife doesn't cut as well as you expected?Every knife comes with what we call its "factory edge". We have over 200 different products in stock, often with multiple copies of each. All of our products are handcrafted in Japan before being shipped and the "factory edge" may vary. If you feel that your knife is not cutting to its full potential, feel free to contact us and we will fix it for you by sharpening the knife for free!

Oops, did an accident happen with your blade?
Did your knife fall on the floor, get damaged during a wrong movement or was it used to cut a product that was too hard? We take care of it, we accompany you and your knife, offering you a sharpening and repair service in house! Don't hesitate to contact us or drop by our store to get an estimate in a few minutes!
Customer Ratings







Total lenght


Handle length at tip


Edge lenght


Blade height


Blade thickness


Handle size




Shirogami #2 with soft iron cladding

Steel type

Carbon steel (oxidizable)


Handle material

Burnt Oak





All purpose

Hand orientation



Production area



Yoshikazu Tanaka


Tadataka Maruyama

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.