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Hado  |  SKU: HD_SLDOR_KBU135

Hado Ouru SLD Nashiji Ko-Bunka 135mm

$7,934.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Hado/Ouru SLD Nashiji
Profile Bunka
Bevel Type Double Bevel
Weight 121 g | 4.3 oz
Edge Length 128 mm | 5 3/64″
Heel Height 45 mm | 1 49/64″
Width @ Spine 3.5 mm | 9/64″
Width @ Mid 1.9 mm | 5/64″
Width @ 1cm from Tip 1.6 mm | 1/16″
Steel SLD | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 64
Surface Finish Nashiji
Handle Octagonal Ebony
Region Sakai
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Hado/Ouru SLD line is a lineup with a bit complex background, made with an excellent material that has great edge retention, maintainability and aggressive edge, this forged lineup has a heavy duty blade that is sharpened pretty thin. It is a beauty and a beast, a beloved weapon for those who like to weld tip heavy knives, and its identity took me some digging to find out.

    The SLD steel strictly speaking is not a stainless steel, although having a pretty high chromium level, the high carbon content results in a lot of chromium carbides, leading to less chromium participating in rust resistance. But, unlike other semi-stainless such as SKD, SLD will barely pick up a patina, so if dried properly, it can be very easy to take care of, and its edge when dulls, will retain some of the aggressive feeling like a carbon steel edge does.

    To talk about the build, I think it’s important to figure out its creator. Although labelled with “Hado Ouru”, I believe this is not a knife produced in Sakai. Ouru or Oul are just the different spelling of the same brand “翁流”, And Oul Sakai is the older name of the knife brand under Fukui Craft Co. before they started their in-house atelier Hado in 2019. The knife is sharpened with a rather low Shinogi line, instead of the typical super wide bevel design Hado uses, its forging keeps the strong taper in the spine and a lot of thickness in the blade, and overall the style is full of Sanjo features. I found some Ouru knives with a similar SLD finish featuring a very familiar handle, identical with the Hocho Kobo series from Tadafusa, then it all started to make sense. Judging by the features of these knives, I can almost certain these are knives commissioned by Ouru to Tadafusa, these products are kept and carried over after the founding of Hado, and they are sold under the Hado/Ouru name with Ouru engraving to differentiate from the sharpened-in-house Hado knives.

    Tadafusa’s approach on sharpening is quite different from Hado, they kept the bevel rather thick and paired it with a convex grind, this is a design that emphasises food release, and indeed we found potato slices barely get caught on the blade. Although the thickness of the knife does cause some difficulties when dealing with dense and tough roots, the low thickness behind the edge still allows the knife to enter most of the food with little resistance, and the weight of the knife will carry the cut through the food with great smoothness.

    This is a very Sanjo knife under a Sakai brand, and I quite recommend it for users who like that reassuring weight from a heavy knife. The hand forging, rustic Nashiji finish and smooth hand sharpening lead to a very characterful lineup. It is a great line to work with for professionals or knife enthusiasts with its great cutting characteristics.

    Pros Cons
  • Workhorse grind
  • Exceptional profile
    		•
  • High budget
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    HADO

    HADO(刃道), a brand newly emerged in 2019 under the banner of Fukui Craft Co., Ltd. Its name translates directly to “The Path of Blade” and its founding has an interesting story to it. Being a company located in Sakai, its products are straight up a defiance to Sakai’s impression of old-school, traditional approach in knifemaking, and this young brand has shown us what Sakai is capable of in terms of innovation and breaking existing rules.

    In 2015, Tadataka Maruyama, sales representative of Fukui Craft Co. decided to quit his current position and pursue the craft of knife sharpening, particularly Hatsuke(刃付け)-the process of giving the knife its bevel geometry and edge. The then chairman Ryuichiro Fukui told him to properly train himself and return to the company after three years, and in 2019, under the support of Fukui Craft Co., Hado was founded.

    Typical Sakai approach in knifemaking would begin with a forged blade with intermediate thickness, sharpening in a lightly convex geometry where the bevel transitions smoothly to the Hira. After the finishing polish using a wooden wheel or sandblaster, the Kasumi finish would look like a uniform surface from the side. Hado took a very different approach in their knife design, staring with a slightly thinner blade that measure just above 2mm in the spine, they put a very aggressive bevel onto the blank, the Shinogi line is clear and defines, located close to the spine, which means a lot of material are removed and the bevel stays thin until very high up. This means minimal wedging in cutting even if you are dealing with a tough produce, and the sticking issue is solved via a subtle convex grind behind the edge.

    The material choice is when you sense the tradition they the brand is clinging to, using mostly Blue, White and Ginsan, these blades forged with traditional materials are polished differently to create variety. What is consistent is their incredible sharpness and top notch fit and finish, with mirror polished spine and choil blends seamlessly into the organic Niashiji/Kurouchi blade and Kasumi finished bevel. Meanwhile, Hado is very open to newer material and manufacturing techniques too, the newly released Shiosai features a stamped SG2 billet and they can offer great value with the same Hado sharpening.

    In July 2025, the sharpener Maruyama announced his independence from the company, and started his own store in Nara, his colleagues took over the sharpening task and held up the quality to the standard after the change. In the city of Sakai where tradition reigns supreme, we can still see innovation from a young brand. Initiating its journey backed up by the trust and faith of Fukui Craft Co., Hado’s efforts have been proven effective by their popularity amongst knife lovers, their success have pointed out a path of innovation for the industry, and we will be happy to see more vitality getting brought into this market.

    • Profile: Bunka

      A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to its sharp edge and comfortable handling. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.

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    • Steel: SLD

      Hitachi SLD steel is a tool steel designed originally for die and machining tools. Its composition is practically identical to the D2 tool steel - a classic steel that have withstands the test of time since the WW2. The high level of Chromium content in it have made this steel almost stainless, and the decent amount of Molybdenum and Vanadium forms hard carbide, given this steel a pretty good edge retention. The toughness may be average of its kind, but it shouldn't be a big concern under the condition of normal kitchen use. SLD steel would be a good choice for those who are looking for a steel that can develop a keen edge, but not as attention demanding as a classic carbon steel.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 62- 64

      << Slide for more >>

    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      << Slide for more >>

    • Finish: Nashiji

      The "nashiji finish" on Japanese kitchen knives refers to a unique, textured surface finish that resembles the skin of an Asian pear, which is known as "nashi" in Japanese. This finish is achieved through a specific hammering and polishing technique, giving the knife blade a distinct, matte appearance with a slightly uneven, tactile surface. Beyond its aesthetic appeal, the nashiji finish also provides practical benefits. It helps to reduce food sticking to the blade by creating tiny air pockets between the food and the steel. This finish is commonly found on traditional Japanese knives, such as santokus and nakiris, and is highly valued for both its functional and visual characteristics, enhancing the overall culinary experience.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony

      This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

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