• 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
1 3

Shibata Koutetsu SG2 Migaki Ko-Bunka 130mm

Shibata Koutetsu SG2 Migaki Ko-Bunka 130mm

$348.00 CAD
$348.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

Owned & Operated in Canada Ships from Calgary
Frustrated? Learn more about why Japanese knives are frequently out of stock.

The Shibata san Koutetsu R2 Ko-Bunka is a surgical tool that's made for the kitchen. With its incredible light weight and amazing edge retention, nothing quite feels the same.

About the Shape - The Ko Bunka is a smaller version of a Bunka. Any guesses on what “Ko” means in Japanese? You nailed it! It translates to “small.” This little knife is awesome because it still gives you knuckle clearance on the cutting board. Making sure you can mince garlic and comfortably chop veggies. A badass love child of the Bunka and Petty knife, it works for smaller jobs in the hand or as an all-purpose blade.

Shape Ko-Bunka
Maintenance Level Low
Blade Length 130 mm |
Blade Height 40 mm
Thickness 2.1 mm
Weight 90 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Jarrah Black Pakkawood Collar
Knife Line Shibata Koutetsu R2
Sharpener Takayuki Shibata
Sharpened in Fukuyama, Hiroshima, Japan
Brand

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


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

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. 

Request Additional Info
View full details
Great customer service
large Selection
Satisfaction Guaranteed

Overall rating: 4.928571 / 5 from 28 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%): A substantial number of customers raved about this knife, praising its sharpness and versatility.
  • Versatility and Task Performance (20%): A significant number of customers stated that this 130mm ko bunka is versatile and great for various tasks.

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

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

Exceeded expectations

"Very happy. Feel, sharpness, edge retention, handle quality, blade finish. Genuinely a 10/10 additional to my professional kit, being used almost daily for fine cuts and gentle work."

— Chris M. (5/5)

Sweet Grind

"Excellent! Light, nimble, factory razor sharp, precise tip, hollow grind, quality experience."

— Casey S. (5/5)

Exceeded Expectations

"Incredibly sharp, beautiful finish, comfortable to use for long periods. Very happy with purchase."

— Chris (5/5)

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)

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!

Recently Viewed