• Shibata Koutetsu R2 Migaki Bunka 180mm from Koutetsu
  • Shibata Koutetsu R2 Migaki Bunka 180mm from Koutetsu
  • Shibata Koutetsu R2 Migaki Bunka 180mm from Koutetsu
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Shibata Koutetsu R2 Migaki Bunka 180mm

Shibata Koutetsu R2 Migaki Bunka 180mm

$382.00 CAD
$382.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos de la forme - Le Bunka ressemble à un vrai dur à cuire. C'est un couteau polyvalent, similaire au Santoku. « Bunka » se traduit par « culture ». À mi-chemin entre le Nakiri et le Gyuto, les Bunkas peuvent tout faire. C'est le meilleur des deux mondes, avec le volume monté à 11.

Shape Bunka
Also know as? You could also call it a Santoku, depending on what part of Japan you are in.
Maintenance Level
Blade Length 180 mm |
Blade Height 52 mm
Thickness 2 mm
Weight 143 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec placage en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche Wa (japonais) - Octogone Jarrah Virole en Pakkawood Noir
Knife Line Shibata Koutetsu R2
Sharpener Takayuki Shibata
Sharpened in Fukuyama, Hiroshima, Japan
Brand

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: KOTBUNKA

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.952381 / 5 from 63 reviews.

AI Generated Review Summary

The Shibata Koutetsu R2 Migaki Bunka 180mm knife is highly praised for its superb finish and fit, making it a versatile and comfortable tool in the kitchen. Customers also appreciate the friendly and helpful staff.

Summary topics

  • Finish Quality (24%): Many customers appreciated the fit and finish of the knife, describing it as superb and beautiful. (100% agreement)
  • Comfort and Fit (14%): It was reported by customers that the fit and finish of the product is very nice and comfortable.
  • Staff Service (6%): Customers expressed satisfaction with the friendly and helpful attitude of the staff, which was mentioned multiple times in the reviews.

Review topics: ["size","fit","weight","handle","looks","design","finish","feels","staff","performance","balance","knife","bunka","laser","cuts","grind","steel","blade","shop","length","spot","slices","fun","stays","blacksmith","advice","razor"].

Review highlights

  • "This is a beautiful laser, perfect fit and finish and slices like a dream." — Abhishek
  • "The handle is real wood and very comfortable with a perfect fit and finish." — Desmond B.
  • "Fit and finish are excellent as expected, just wish he could make more knives!" — Alan S.

Reviews

Little laser

"This and Shibata Ko Bunka are my 2 favorite go to daily prep knives. I prefer as short a blade as possible for tasks for tip control. And these little lasers outperform."

— James W. (5/5)

Beautiful function and srt

"It looks stunning in its shining simplicity,but delivers outstanding performance!. . my first Ferrari level Japanese knife. . be careful if you’re never handed a knife this sharp before - gave myself a good in first hour of use😜…. now I want a Tinkertank ! ,how often does they release those team?"

— Jaime L. (5/5)

Shibata kotetsu 185mm

"Spent a little over a week running this, been pretty nice, we shall see how it takes to the stone when the time comes."

— Virgil J. (5/5)

Very good mid size all purpose knife

"Cut zucchini like butter. Good size and weight. Amazing performance, especially for vegitables."

— Chieh-Hsin Y. (5/5)

Absolutely Amazing!

"Absolutely amazing! This is a beautiful laser, perfect fit and finish and slices like a dream. Glad Knifewear had this in stock!"

— Abhishek (5/5)

Outstanding knife

"Light, sharp, and nimble. Great knife."

— Michael C. (5/5)

Laser

"Absolute Laser! I love this knife!"

— TJ M. (5/5)

Un laser

"Le problème avec ce couteau, c’est qu’une fois qu’il est entré dans votre cuisine, tous vos autres couteaux ne semblent plus aiguisés 😀 J’ai deux Shibata et se sont de loin mes couteaux les plus coupants. Très léger, versatile, couteaux exceptionnels!"

— Martin T. (5/5)

Great!

"An actual laser in hand, crazy knife as someone who's never owned anything more than $50. Thanks to Knifewear for stocking this one!"

— Kevin L. (5/5)

Great Knife

"This was our work horse of a knife in the kitchen. 1800mm was our longest knife for 7 years. Once I got this knife I quit using the german/Ikea 210mm chef knives...hated sharpening once a week. I love the R2 steel, in our house the knives can be left unwashed for an hour or so. The R2 steel can handle this plus sharpenig only needs to be done every 18-24 months with touch ups in between. I have used other Bunka's and this is by far my favorite."

— John (5/5)

Q&A

Hi there: i just want to know When this would be available?
Hi Davy, thanks for getting in touch, we don't have a firm timeline on this knife, if you add your email to the back in stock list, we'll let you know as soon as it arrives. - Ellie
Hi. Could you tell me what the weight and blade thickness above the heal is for this knife please?
Hi Christopher, The thickness at the spine above the heel is 2mm and the weight of the knife is 140g Seb
hello. at what angle sharpening is the shibata kotetsu bunka knife? what stone to finish when sharpening? thank you
Hi Rimantas, Typically, Shibata will sharpen Kotetsu knives at a 15 degree angle on each side but I have seen and had requested this knife to be sharpened at a 10 degree angle per side for some customers. R2 powder steel is hard enough that it can handle being sharpened at that angle and stay sharp for an incredibly long time. When we met Shibata-san a few years ago he told us that he likes to finish Kotetsu knives on a 2000 grit stone on one side and a 8000 grit stone on the other. This leaves a silky yet also smooth finish to the knife. In the store, I'll normally finish them on a 5000 grit stone on both sides. This leaves a very smooth edge that lasts an incredibly long time. Hope this helps, let me know if you have any other questions, Alex
Do you have the option to add engravings on the knives?
Hi there, Sadly we do not. Places such as things engraved are sometimes able to do it but I've seen it sometimes go wrong and almost ruin the aesthetic of a knife Alex
Is this the same knife as the Shibata Kotetsu SG2 Bunka 180mm (7.1")? Please advise ASAP. Thanks.
Hey there, yep they are same knife! - Ellie

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