• Shibata Koutetsu R2 Migaki Ko-Bunka 130mm from Koutetsu
  • Shibata Koutetsu R2 Migaki Ko-Bunka 130mm from Koutetsu
  • Shibata Koutetsu R2 Migaki Ko-Bunka 130mm from Koutetsu
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Shibata Koutetsu R2 Migaki Ko-Bunka 130mm

Shibata Koutetsu R2 Migaki Ko-Bunka 130mm

$348.00 CAD
$348.00 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.

Le Shibata san Koutetsu R2 Ko-Bunka est un outil chirurgical conçu pour la cuisine. Avec son poids incroyablement léger et son excellente tenue de coupe, rien ne se compare à ce couteau.

À propos de la forme - Le Ko Bunka est une version plus petite du Bunka. Devinez ce que signifie "Ko" en japonais ? Vous avez deviné ! Cela signifie "petit". Ce petit couteau est génial car il vous offre toujours un dégagement pour les phalanges sur la planche à découper. Il vous permet de hacher de l'ail et de couper confortablement des légumes. Enfant terrible du couteau Bunka et du Petty, il est parfait pour les petits travaux à la main ou comme lame polyvalente.

Shape Ko-Bunka
Maintenance Level
Blade Length 130 mm |
Blade Height 40 mm
Thickness 2,1 mm
Weight 90 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche wa (japonais) - Octogone Jarrah Collier en pakka 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: KOTE130KBU

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: 4.92 / 5 from 25 reviews.

AI Generated Review Summary

The Shibata Koutetsu R2 Migaki Ko-Bunka 130mm is a highly praised kitchen knife known for its sharpness, versatility, and comfort in use. It offers knuckle clearance, making it suitable for mincing and chopping. Customers appreciate its edge retention and lightweight design.

Summary topics

  • Sharpness and Versatility: 75%
  • Versatility and Task Performance: 20%

Review topics: ["size","weight","finish","edge","feels","knife","blade","slices","tasks","tip","laser"].

Review highlights

  • "Great knife for small veg work or some quick slicing on the line; no real need for a petty with this little guy around." — jesse p.
  • "However, it is a very satisfying knife when I get a knife delivered and cut various vegetables, fish, and sushi rolls." — Ik L.
  • "Great knife for what I needed, and brilliant recommendation by Knifewear staff." — Ruchi R.

Reviews

The little knife that could

"Don’t be fooled by its size. This little knife is a beast! By far the best for fine brunoise and other techniques that require accuracy on small ingredients. I’ve tried many different styles and makers and this line of knives is one of the best performing of them all, I highly recommend!"

— Devin H. (5/5)

Perfect Size

"I was looking for something to handle lots of small jobs in the kitchen. I have a really nice Petty that is just about the same length, but found myself wanting a taller blade, but still a similar length. I did some digging around and figured this ko-bunka was what I was missing. It's been great so far! Love the weight and feel (which is rather light and nimble)."

— Ryan H. (5/5)

Awesome knife!

"Very sharp, light weight and nimble. Fit and finish are top of the line."

— Scott P. (5/5)

So sharp and thin!

"This is my first Shibata knife and won't be the last. The size is great when I need to cut protein on the dining table. Love it's sharpness and thin profile."

— James T. (5/5)

Thin and amazing knife

"The knife is thin! And awesome."

— Keith P. (5/5)

Versatile knife

"Got this as a gift for my husband's birthday a couple weeks ago, and he's used it every day since. Great size, handles well, very sharp, and very versatile."

— Amy S. (5/5)

Beautiful, simple and nimble blade.

"Beautiful, simple and nimble blade. It came extremely sharp. Even though small, I bet I can do just about anything with this little knife."

— Fernando Q. (5/5)

Shibata 130mm Ko Bunka

"This 130mm ko bunka is very versatile, the fine tip is especially good at tasks where a narrower blade would normally be better, like coring strawberries and removing pepper ‘ribs’. The edge as received was excellent. The order was processed and shipped quickly via DHL, which is a nice touch for international customers."

— Steve H. (5/5)

Perfect little knife

"This knife is insanely sharp and hopefully will stay that way for a while, passed the tomato test and I've been using it for a couple of weeks with ease. Only wish it had a different finish, but that's just a preference to match another Santoku I have. Really recommend it!"

— Alexandre G. (5/5)

Razor Sharp

"The length of this knife is handy for stuff that feels awkward to do with my 240mm blade. The height is my favourite part because there is plenty of knuckle clearance. I do not have to compromise my cutting technique or cut at the edge of my cutting board. The blade is thin and extremely sharp. It is a pleasure to use for small jobs."

— Patrick M. (5/5)

Q&A

Do you ship worldwide? Specifically Chile? If so what's the extra charge and ETA?
Hey there, we totally do! We charge a flat of $55 internationally, and you can expect it in 7-10 business days! Let me know if you have any other questions!

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