Short answer: Choose Hado Junpaku for a polished, stainless-clad White #1 knife. Choose Hado B1D for a Blue #1 core under Damascus-pattern cladding, and expect to give it more care.
Both knives come from the same Sakai workshop chain, and the same smith forges them. That makes the choice trickier than it looks. Here is what the maker, retailers and owners actually say.
Quick Verdict
- Hado Junpaku: White #1 steel, soft stainless cladding, migaki (polished) finish.
- Hado B1D: Blue #1 steel, non-stainless Damascus-style cladding, "more attention" care level.
- Shared roots: Both are forged by Yoshikazu Tanaka in Sakai, Osaka.
- Biggest difference: Cladding and steel type, which change looks and upkeep.
What Are Hado Junpaku and Hado B1D?
Hado is a Sakai kitchen knife brand from Fukui Co., Ltd. According to the brand's official site, the name means "the road of blades."
The official page lists Yoshikazu Tanaka of Tanaka Uchihamono as the Junpaku blacksmith and Fukui Co. as the sharpener. A Modern Cooking collection page says Tanaka also forges the Sumi, Kirisame and Damascus-clad B1D lines.
One naming note: Bernal Cutlery sells the knife as "Hado Sumi B1D." Many shoppers and forums shorten it to Hado B1D, so this guide does too.
Hado Junpaku vs B1D: Side-by-Side Table
| Feature | Hado Junpaku | Hado B1D |
|---|---|---|
| Core steel | White #1 (Shirogami 1) | Blue #1 (Aogami 1) |
| Cladding | Soft stainless | Non-stainless suminagashi (Damascus pattern) |
| Finish | Migaki (polished) | Polished spine and heel, flat even grind |
| Blacksmith | Yoshikazu Tanaka | Yoshikazu Tanaka |
| Handles listed | Magnolia, urushi oak, burnt oak, black oak | Cherry and oak, black oak, urushi sakura |
| Care level | Reactive core; owners report patina | "More attention" (Bernal Cutlery) |
Sources: Hado official site (Junpaku), Bernal Cutlery and Modern Cooking listings (B1D). Retailer listings can change.
Steel: White #1 vs Blue #1
Hado describes its Junpaku steel as the purest and most challenging to handle. It adds that careful work delivers outstanding sharpness, and it calls Junpaku the pinnacle of smith and sharpener skills.
The same site says Hado B1D's Blue #1 steel offers high hardness and excellent wear resistance. That points to long-lasting sharpness.
Bernal Cutlery praises Tanaka's handling of Aogami 1. It says he balances toughness, easy sharpening, edge formation and long edge life.
- Junpaku: Maker highlights purity and sharpness.
- Hado B1D: Maker highlights hardness and wear resistance.
- Hardness numbers: The listings I checked leave the HRC field blank, so I won't guess.
Cladding and Care
This is where the two knives split. Junpaku wears soft stainless cladding, so the sides stay cleaner. B1D uses reactive layers, and Bernal Cutlery calls it a reactive core between two reactive layers.
Both still hide a carbon core. One owner on Kitchen Knife Forums reported a decent patina on a Junpaku ko-bunka after light use. Think of patina as the knife's diary, written in grey.
Bernal's care notes for the B1D are blunt:
- Good for vegetables and boneless protein.
- Avoid bones and dense foods.
- Rule of thumb: if you can't bite it, don't cut it.
Grind and Feel: What Owners Say
Bernal describes the B1D grind as thin and says to use it with intention. A forum seller of a B1D 210mm gyuto felt differently.
That seller loved the fit and finish. He still found it more of a workhorse grind than he liked, with a 50.5 mm heel height.
Treat this as one owner's opinion, not a lab result. Grind feel is personal, and sizes vary: another owner in the same thread measured 203 x 55 mm.
Sizes and Shapes
Here is what each line offers, based on the official site and a retailer collection page.
| Shape | Junpaku (official) | B1D (Modern Cooking listing) |
|---|---|---|
| Petty | 150 mm | 150 mm |
| Santoku | 180 mm | Not listed |
| Gyuto | 210, 240 mm | 210, 240 mm |
| KoBunka | 135 mm | 135 mm |
| Bunka | 180 mm | 180 mm |
| Nakiri | Not listed | 165 mm |
| Sujihiki | Not listed | 240, 270 mm |
B1D Size Chart: 210 mm vs 240 mm Gyuto
Bernal Cutlery publishes dimensions for both B1D gyuto sizes. Here is how they compare in millimetres.
Heel and spine bars are scaled up (x3 and x30) for readability. Values come from Bernal Cutlery product pages.
Which One Should You Buy?
Pick Hado Junpaku if you:
- Want a clean, polished look with stainless cladding.
- Like White #1 steel and its sharpness reputation.
- Want a santoku option.
Pick Hado B1D if you:
- Want Blue #1 steel with long-lasting edge claims.
- Love the Damascus-pattern look.
- Accept regular care and a knife that dislikes bones.
Pre-Purchase Checklist
- Confirm the exact length, heel height and weight with the seller.
- Check the cladding type, because listings sometimes differ.
- Ask for the HRC value if it is missing.
- Choose the handle you like holding, not just the one that looks best.
- Check stock first. Several B1D listings I found showed "sold out."
What the Sources Don't Tell Us
Good research includes the gaps. I found no published hardness figures, no independent lab tests and no official price list.
Forum prices are personal claims. One owner said his B1D retailed for $513, and another paid about $450 for a Junpaku ko-bunka. Always check current retailer prices.
Frequently Asked Questions
Who makes Hado Junpaku and Hado B1D?
Yoshikazu Tanaka forges both. The official site names Fukui Co. as the Junpaku sharpener.
Is Hado Junpaku stainless?
Its cladding is soft stainless, but the White #1 core is carbon steel. Expect some patina on the edge area.
Is the Hado B1D stainless?
No. Bernal Cutlery lists non-stainless Damascus-style cladding with an Aogami 1 core.
Which one is easier to sharpen?
I found no direct comparison. Bernal only says Tanaka's Aogami 1 treatment is easy to sharpen.
Where are they made?
Hado knives are crafted in Sakai City, Osaka Prefecture, per the brand's own site.
Keep Reading
- How to Choose Kitchen Installers for a Truly Bespoke Fitted Kitchen
- Smart Storage Solutions for Making Better Use of Limited Space
- Why a Deep Cleaning Session Might Be the Reset Your Home Needs
Sources
Short answer: Choose Hado Junpaku for a polished, stainless-clad White #1 knife. Choose Hado B1D for a Blue #1 core under Damascus-pattern cladding, and expect to give it more care.
Both knives come from the same Sakai workshop chain, and the same smith forges them. That makes the choice trickier than it looks. Here is what the maker, retailers and owners actually say.
Quick Verdict
- Hado Junpaku: White #1 steel, soft stainless cladding, migaki (polished) finish.
- Hado B1D: Blue #1 steel, non-stainless Damascus-style cladding, "more attention" care level.
- Shared roots: Both are forged by Yoshikazu Tanaka in Sakai, Osaka.
- Biggest difference: Cladding and steel type, which change looks and upkeep.
What Are Hado Junpaku and Hado B1D?
Hado is a Sakai kitchen knife brand from Fukui Co., Ltd. According to the brand's official site, the name means "the road of blades."
The official page lists Yoshikazu Tanaka of Tanaka Uchihamono as the Junpaku blacksmith and Fukui Co. as the sharpener. A Modern Cooking collection page says Tanaka also forges the Sumi, Kirisame and Damascus-clad B1D lines.
One naming note: Bernal Cutlery sells the knife as "Hado Sumi B1D." Many shoppers and forums shorten it to Hado B1D, so this guide does too.
Hado Junpaku vs B1D: Side-by-Side Table
| Feature | Hado Junpaku | Hado B1D |
|---|---|---|
| Core steel | White #1 (Shirogami 1) | Blue #1 (Aogami 1) |
| Cladding | Soft stainless | Non-stainless suminagashi (Damascus pattern) |
| Finish | Migaki (polished) | Polished spine and heel, flat even grind |
| Blacksmith | Yoshikazu Tanaka | Yoshikazu Tanaka |
| Handles listed | Magnolia, urushi oak, burnt oak, black oak | Cherry and oak, black oak, urushi sakura |
| Care level | Reactive core; owners report patina | "More attention" (Bernal Cutlery) |
Sources: Hado official site (Junpaku), Bernal Cutlery and Modern Cooking listings (B1D). Retailer listings can change.
Steel: White #1 vs Blue #1
Hado describes its Junpaku steel as the purest and most challenging to handle. It adds that careful work delivers outstanding sharpness, and it calls Junpaku the pinnacle of smith and sharpener skills.
The same site says Hado B1D's Blue #1 steel offers high hardness and excellent wear resistance. That points to long-lasting sharpness.
Bernal Cutlery praises Tanaka's handling of Aogami 1. It says he balances toughness, easy sharpening, edge formation and long edge life.
- Junpaku: Maker highlights purity and sharpness.
- Hado B1D: Maker highlights hardness and wear resistance.
- Hardness numbers: The listings I checked leave the HRC field blank, so I won't guess.
Cladding and Care
This is where the two knives split. Junpaku wears soft stainless cladding, so the sides stay cleaner. B1D uses reactive layers, and Bernal Cutlery calls it a reactive core between two reactive layers.
Both still hide a carbon core. One owner on Kitchen Knife Forums reported a decent patina on a Junpaku ko-bunka after light use. Think of patina as the knife's diary, written in grey.
Bernal's care notes for the B1D are blunt:
- Good for vegetables and boneless protein.
- Avoid bones and dense foods.
- Rule of thumb: if you can't bite it, don't cut it.
Grind and Feel: What Owners Say
Bernal describes the B1D grind as thin and says to use it with intention. A forum seller of a B1D 210mm gyuto felt differently.
That seller loved the fit and finish. He still found it more of a workhorse grind than he liked, with a 50.5 mm heel height.
Treat this as one owner's opinion, not a lab result. Grind feel is personal, and sizes vary: another owner in the same thread measured 203 x 55 mm.
Sizes and Shapes
Here is what each line offers, based on the official site and a retailer collection page.
| Shape | Junpaku (official) | B1D (Modern Cooking listing) |
|---|---|---|
| Petty | 150 mm | 150 mm |
| Santoku | 180 mm | Not listed |
| Gyuto | 210, 240 mm | 210, 240 mm |
| KoBunka | 135 mm | 135 mm |
| Bunka | 180 mm | 180 mm |
| Nakiri | Not listed | 165 mm |
| Sujihiki | Not listed | 240, 270 mm |
B1D Size Chart: 210 mm vs 240 mm Gyuto
Bernal Cutlery publishes dimensions for both B1D gyuto sizes. Here is how they compare in millimetres.
Heel and spine bars are scaled up (x3 and x30) for readability. Values come from Bernal Cutlery product pages.
Which One Should You Buy?
Pick Hado Junpaku if you:
- Want a clean, polished look with stainless cladding.
- Like White #1 steel and its sharpness reputation.
- Want a santoku option.
Pick Hado B1D if you:
- Want Blue #1 steel with long-lasting edge claims.
- Love the Damascus-pattern look.
- Accept regular care and a knife that dislikes bones.
Pre-Purchase Checklist
- Confirm the exact length, heel height and weight with the seller.
- Check the cladding type, because listings sometimes differ.
- Ask for the HRC value if it is missing.
- Choose the handle you like holding, not just the one that looks best.
- Check stock first. Several B1D listings I found showed "sold out."
What the Sources Don't Tell Us
Good research includes the gaps. I found no published hardness figures, no independent lab tests and no official price list.
Forum prices are personal claims. One owner said his B1D retailed for $513, and another paid about $450 for a Junpaku ko-bunka. Always check current retailer prices.
Frequently Asked Questions
Who makes Hado Junpaku and Hado B1D?
Yoshikazu Tanaka forges both. The official site names Fukui Co. as the Junpaku sharpener.
Is Hado Junpaku stainless?
Its cladding is soft stainless, but the White #1 core is carbon steel. Expect some patina on the edge area.
Is the Hado B1D stainless?
No. Bernal Cutlery lists non-stainless Damascus-style cladding with an Aogami 1 core.
Which one is easier to sharpen?
I found no direct comparison. Bernal only says Tanaka's Aogami 1 treatment is easy to sharpen.
Where are they made?
Hado knives are crafted in Sakai City, Osaka Prefecture, per the brand's own site.
Keep Reading
- How to Choose Kitchen Installers for a Truly Bespoke Fitted Kitchen
- Smart Storage Solutions for Making Better Use of Limited Space
- Why a Deep Cleaning Session Might Be the Reset Your Home Needs
Sources
