Precision in a Compact Frame: The Hado SLD Ouru Ko-Bunka

The Hado SLD Ouru Ko-Bunka is a masterclass in "small knife energy." Designed for cooks who find a standard gyuto cumbersome for fine tasks, this 125mm powerhouse offers the knuckle clearance of a full-sized chef's knife with the agility of a paring knife.

Part of the "Ouru" line from Hado (formerly OUL Sakai), this blade features a rugged Nashiji (pear skin) finish that aids in food release and a grippy, burnt oak handle that feels secure even when your hands are damp. Whether you are mincing garlic, brunoising shallots, or trimming silver skin, the aggressive K-tip provides surgical precision.

Why Cooks Love the Hado Ouru

The Ultimate "Quick-Grab" Knife: Perfect for home cooks and pros alike who need a nimble blade for board work without the footprint of a 210mm-240mm knife.

SLD Semi-Stainless Steel: Originally designed for cutting tough materials in industrial settings, SLD offers the edge retention and "bite" of high-carbon steel but with significantly better corrosion resistance.

Superior Clearance: With a 45mm heel height, this "Ko-Bunka" (small bunka) allows for full contact with the cutting board without your knuckles hitting the surface.

Sakai Craftsmanship: Hado is renowned for their meticulous sharpening process, ensuring a screamingly sharp out-of-the-box edge.

Technical Specifications

Core Steel: SLD Semi-Stainless Tool Steel

Hardness: ~62–63 HRC

Construction: San-mai (3-ply) with Nashiji Finish

Blade Length: 125mm

Height at Heel: 45mm

Spine Thickness: ~3.5mm at heel / ~1.9mm at mid-blade

Weight: ~121g

Handle Material: Burnt Oak (Octagonal Wa-Handle)

Origin: Sakai, Osaka, Japan

Maintenance & Care

Steel Care: SLD is semi-stainless. While it is much more forgiving than Blue or White carbon steels, it can still develop a patina or rust if left wet. Always hand wash and dry immediately after use.

Sharpening: This steel responds beautifully to whetstones. For daily maintenance, we recommend a Tokushu Premium Buffalo Strop to keep the edge keen between full sharpenings.

Cutting Surface: To maximize the life of your edge, use a soft, high-quality board such as a Hasegawa Pro or a traditional end-grain wood board.

"The perfect hybrid for the cook who wants the precision of a petty knife but the board-feel of a Bunka."