• HADO X Manaka X Adonis | Bunka 170mm Blue #2 Warikomi Stainless Clad
  • HADO X Manaka X Adonis | Bunka 170mm Blue #2 Warikomi Stainless Clad – detail view
  • HADO X Manaka X Adonis | Bunka 170mm Blue #2 Warikomi Stainless Clad – side profile
  • HADO X Manaka X Adonis | Bunka 170mm Blue #2 Warikomi Stainless Clad – handle detail
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HADO X Manaka X Adonis | Bunka 170 mm blau #2 Warikomi mit Edelstahlverkleidung

HADO X Manaka X Adonis | Bunka 170 mm blau #2 Warikomi mit Edelstahlverkleidung

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No longer available

Antoine Kniamen

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We'll only email you when there's something to say. Invitations go out in signup order as new work becomes available.

Einzigartiger geht es nicht. Geschmiedet von Kisuke Manaka, dem Handwerker in fünfter Generation bei Manaka Hamono Tanrenjo, geschliffen und geschärft von

Tadataka Maruyama, der Meisterschärfer im Hado Knives Atelier, und mit Griffen, die von Europas eigenem Antoine Kniamen von Adonis Forged Arts entworfen und gefertigt wurden.

Die Klingen sind im Warikomi-Stil geschmiedet und mit Kisuke-sans charakteristischer Hammerstruktur und schwarzem Kurouchi versehen . Warikomi ist eine Art Hybrid aus Honyaki und SanMai. Der Kernstahl wird in ein U-förmiges Stück Mantelmaterial eingelegt und anschließend schmiedeverschweißt. Dadurch reicht der extrem harte Kern nicht bis zum Rücken. Das Ergebnis ist ein widerstandsfähigerer Rücken und eine superscharfe Schneide, wie bei einer Honyaki-Klinge.

Die Fasen, der Rücken und die Ferse wurden von Tadataka-san poliert und geschärft. Sie verfügen über die klassischen breiten, flachen Fasen, den runden, polierten Rücken und die facettierte, polierte Ferse. Das Ergebnis ist ein fantastisches Hochleistungs-Küchenmesser.

Antoine, wie immer geschmackvoll, verlieh diesen wunderschönen Messern einen achteckigen Ebenholzgriff mit passendem Messing-Kronenstück im Antik-Look und einem charakteristischen Namensschild. Es ist ein wunderschönes Messer mit dem markanten schwarzen Kurouchi-Finish auf der Klinge.

Diese völlig einzigartige Kleinserie ist eine wirklich besondere Exklusivität von Modern Cooking und wird durch die außergewöhnlich talentierten Handwerker von Manaka Hamono Tanrenjo, Hado Knives und Adonis Forged Arts ermöglicht.

Product Specification
  • Blade Type:
  • Edge Length: 170mm
  • Spine Heel: 3.7mm
  • Spine Mid: 2.3mm
  • Spine Tip (20mm before): 1.5mm
  • Blade Height: 54.5mm
  • Weight: 189g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Strukturiert, Kurouchi, Kasumi
  • Grind:
  • Handle Construction:
  • Handle Materials: Ebony, Distressed Brass
  • Handedness: Beidhändig

Blade type

Bunka

文化

A close cousin of the santoku, distinguished by its reverse-tanto tip — an angular k-tip where the spine drops sharply to meet a mostly flat edge. The flat profile excels at push cutting, and the aggressive tip gives back the fine point work a santoku's rounded nose gives up, making the bunka a versatile mid-length all-rounder with a distinctive silhouette.

The bunka's appeal is as much geometry as style: the angular tip is excellent for detail and scoring but asks for a little respect, since the point sits lower and sharper than on a curved blade. Performance otherwise tracks the santoku closely, so the choice between them usually comes down to tip preference and how the knife feels in the hand.

View full knife type guide →

Cutting edge steel

Aogami #2

High-carbon tungsten-chromium steel

Typical HRC
61–64
Corrosion class
Carbon
Production
Conventional
Origin
Japan (Hitachi YSS / Proterial)

Aogami #2 — Blue Paper #2 — is the most widely encountered of the blue-paper steels and the one most cooks meet first. About 1.10 percent carbon plus half a percent each of chromium and tungsten is enough to noticeably extend edge retention over the white papers without dramatically changing how the steel feels at the stone.

In a typical clad gyuto or santoku the steel runs at 61–63 HRC, sharpens cleanly on most synthetic stones, and produces a reliable, hard-wearing edge. Toughness is good for the hardness — the lower carbon content compared to Blue #1 helps here — and the patina develops at a moderate, manageable pace. It is genuinely a workhorse: forgiving of slightly imperfect technique, tolerant of a wider range of foods, and broadly available across price points.

Among makers, Aogami #2 is the default blue paper for everyday clad knives, found across the bulk of the Sakai and Tosa traditions' working-cook offerings. Among the makers Modern Cooking carries, Katsushige Anryu and Jonas Johnsson work in Aogami #2. It is perhaps the steel that best illustrates Hitachi's philosophy: clean composition, predictable behaviour, ample room for the smith to leave a fingerprint.

View full steel guide →

Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

View full construction guide →

Grind

Flat

A grind in which the blade tapers in a straight line from the spine down toward the edge, with no curve or hollow in the bevel. The flat grind is the most common geometry on modern double-bevel kitchen knives because it balances cutting performance and durability: thin enough behind the edge to slice well, with enough steel behind it to stay strong.

A true full flat grind, running from spine to edge, is keen but can wedge in dense produce as the food meets the widening blade; many kitchen knives use a partial flat grind that begins lower on the blade to manage that. The flat grind's appeal is its predictability — it sharpens straightforwardly, behaves consistently, and asks nothing unusual of the user.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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