• Shizu Hamono Shikisai Miyako Bunka 170mm from Shizu Hamono
  • Shizu Hamono Shikisai Miyako Bunka 170mm from Shizu Hamono
  • Shizu Hamono Shikisai Miyako Bunka 170mm from Shizu Hamono
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Shizu Hamono Shikisai Miyako Bunka 170mm

Shizu Hamono Shikisai Miyako Bunka 170mm

$165.00 CAD
$165.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Vous cherchez le style et la qualité japonais, mais avec une sensation occidentale plus substantielle ? Le couteau Shizu Shikisai Miyako est le couteau « juste ce qu'il faut ».

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À propos de Shizu Shikisai Miyako - Shizu Hamono est un fabricant de couteaux relativement « nouveau », établi en 1959 à Seki par Masami Horibe. Il a grandi dans la ville de Seki, la ville des forgerons, et est naturellement devenu un artisan.

Le Shikisai Miyako est un choix élégant pour les chefs comme pour les cuisiniers amateurs. L'acier inoxydable AUS-8 nécessite peu d'entretien, conserve un excellent tranchant et est plus robuste que la plupart des aciers japonais. La finition damas 33 couches en fait une pièce magnifique, agrémentée d'un manche en pakkawood lourd et confiant. La perfection !

À propos de la forme - Le Bunka a l'air d'être un véritable 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 poussé 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 170 mm |
Blade Height 44,3 mm
Thickness 2 mm
Weight 167 g
Steel Type AUS-8 Stainless Steel avec un revêtement en acier inoxydable
Dureté Rockwell 58 - 59
Edge/Bevel Double (50/50)
Handle Manche occidental - Bois de Pakka
Knife Line Shizu Shikisai Miyako
Brand Shizu Hamono
Made in Seki, Gifu, Japon

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: SM-1067

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: 4.625 / 5 from 8 reviews.

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Reviews

A sharp knife make cooking fun

"Love my new knives. It makes prep that much easier and 5xs more enjoyable. I wish the honing tool came with them."

— Linda M. (5/5)

Very sharp and incredibly useful,

"Very sharp and incredibly useful, use it almost everyday for all sorts of dishes"

— Lorenzo V. (5/5)

Cuts food good

"so good"

— Eric H. (5/5)

First Bunka

"I've already got a nice Nakiri from KnifeWear and I wanted to replace my main chef knife to something better. This knife has been amazing for everything I've put on my board. I just made squash soup this weekend and it had no trouble getting through anything."

— Kyle B. (5/5)

Amazing

"The handle I need to keep more clean and that might be on me or the material but the blade is amazing and frankly beautiful"

— Justice U. (4/5)

My first real Japanese knife

"Excellent shipping. So far so good. Love the handle. A blend of east meats west. I prefer a western style but this is good. I'm used to heavy chef knives so I thought this would be a good step into Japanese style. Lighter than I'm used to but overall I'm very content with this purchase."

— James D. (5/5)

Not sharp enough

"Bought the knife for like 3 weeks ago and i am not satisfied on how sharp it is, for me it’s just okay there’s a resistance every time i use it for garnishes (g. onions for example) maybe i bought the wrong blade."

— Danica S. (3/5)

Shizu Hamono Shikisai Miyako Bunka 170mm

"Nice blade, comfortable handle. Very sharp."

— Grace L. (5/5)

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