• Shibata Koutetsu R2 Migaki Boss Bunka 215mm from Koutetsu
  • Shibata Koutetsu R2 Migaki Boss Bunka 215mm from Koutetsu
  • Shibata Koutetsu R2 Migaki Boss Bunka 215mm from Koutetsu
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Shibata Koutetsu SG2 Migaki Boss Bunka 215mm

Shibata Koutetsu SG2 Migaki Boss Bunka 215mm

$461.00 CAD
$461.00 CAD
En vente Épuisé

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

Owned & Operated in Canada Ships from Calgary
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 215 mm |
Blade Height 59,4 mm
Thickness 2 mm
Weight 179 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec un revêtement en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Octogone Jarrah Collier 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: KOTBOSSBU215

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 3 reviews.

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Reviews

Incredible laser of a knife.

"Love this knife, the blend of height, length and K-tip is amazing for all prep."

— Robert M. (5/5)

New Favorite

"I own a lot of knives, and they all have their jobs to do at work. I had bought a knife that had taken over a lot of my prep work and it’s a 180mm tall nakiri from Moritaka. It’s a spectacular knife I love the small Chinese cleaver feel of it. However my favorite knives have always been the bunka, and extensively the kiritsuke gyuto. When I first saw this knife and read how tall it was. . I knew I had to have it. And It really is a big bunka. Kiritsukes have always been notoriously slender for my liking. It’s one of my biggest gripes of the shape. But this knife is perfect for my hand. It’s a little thin, however I think I might appreciate that long term because I never look forward to thinning out stainless steels. That being my only little gripe, that it’s not carbon. But this sg2 is so good and just keeps on going, seriously impressive. It possibly performs a little better than my only other knife in sg2 (also a bunka lol) This has to be one of the knives of my life. Thank you Shibata!!"

— Austin T. (5/5)

Shibata boss bunka

"This bad boy has been awesome putting to use. Arrived beautifully sharp and has good weight. This is going to be a new favorite"

— Joe M. (5/5)

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