SG2 Burja - Prosciutto Knife 300mm (11.8")
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- Knife Care
Burja [pronounced as 'booryah'] is a prosciutto knife. Burja is a knife of our own creation - we love good knives, we love good prosciutto, and good prosciutto should be sliced by hand using the sharpest knife around.
Burja is the first Japanese-made prosciutto knife. Designed by SharpEdge, forged by Japanese smithy Suncraft, based in the famous blacksmith town of Seki, made of Japanese steel and optimized for cutting prosciutto. No one has ever paid so much attention to making a knife that will meet all the needs of cutting prosciutto. It is especially difficult to make a universal knife since there are a lot of different types of prosciutto, as well as there are many cutting techniques to slice it. But no worries - Burja is not just a knife for cutting prosciutto. Because of its harder, but still flexible blade, it can be used for cutting other dry meats as well. And due to its thin and long blade profile, it will perform well as a slicer for larger pieces of meat and fish.
Burja knife is a combination of the rich culinary tradition of prosciutto ham with the Japanese tradition of forging knives. Since Japanese blacksmiths are the best blacksmiths in the world, possessing centuries of knowledge and experience of forging steel, it made perfect sense to make our prosciutto knife in Japan. From idea to design, after many conversations with knife makers, trial&errors, finding the right steel and handles, many sliced (and eaten) prosciuttos, visits to Japan, the process finally ended after a good two years.
The SG2 Burja has three big differences that differentiate it from Burja: the steel, the looks, and the handle. Blade geometry and shape and other specifications remain (almost) the same.
What does Burja mean?
Burja is a Slovenian name of the local wind, in English known under the name Bora. Burja wind is typical for the Adriatic region. It is a cold, dry, strong and gusty northeast wind without which no prosciutto would ever be produced, no matter where in the world it is dried. With all the characteristics, Burja immediately felt like the perfect name for our prosciutto knife. Three engraved symbols can be seen on the left side of the blade. These symbols are called wind barbs, they indicate wind direction and wind speed. The three engraved wind barbs represent Burja wind with three different wind speeds, as Burja is a gusty and very strong wind.
The shape of Burja is unique, although at first sight resembles other prosciutto knives. It has an extremely thin spine of the blade at 1.8mm. The blade is 300mm (11.8") long and finishes with a thin, pointy tip, revealing its origins and traditions of blacksmiths that were once forging katanas.
It has an optimal ratio between the hardness of the steel and the flexibility of the blade, which helps the cutting of even slices of prosciutto that is tougher (drier) on one side and more delicate on the other. It is suitable for all kinds of ham and also for preparing thin slices of sashimi.
Recommended for: Jamón Ibérico, Jamón ibérico de bellota, Prosciutto di San Daniele, Jambon de Bayonne, and similar.
Flexibility is necessary to some extent. We have opted for somewhat less rigid flexibility with Burja since this makes it more versatile and suitable for many different types of prosciutto, and at the same time excels when cutting other large pieces of dried meats and other proteins.
This Burja is made of SG2/R2 powder steel hardened to around 62-63 HRC, which means it will stay sharp for a very, very long time. The composition and microstructure of the steel provide extremely fine and smooth sharpness.
The handle attached to the SG2 Burja is universal and easy to maintain. A beautiful, dark brown, octagonal-shaped pakka wood handle sits well in your hands regardless if you are left- or right-handed. Pakka wood is a mixture of laminated wood and epoxy resin which is highly durable and will not get stained easily.
[Custom handles available!] The handle is an integral part of any knife. With our Burja knife we want to keep things a bit more funky by experimenting with unique, custom-made handles. While the standard version was fitted the black pakka wood handle, custom handles are also available, inspired by designers, artists and woodworkers that we got to know along the way. If you would like your Burja with a unique handle, please contact us at email@example.com.
Only one layer of steel is used for the knife to be flexible. When deciding on the steels we wanted to make a knife from, we weigh the characteristics such as hardness, sharpness, ease of maintenance, graininess and ease of sharpening. The biggest challenge was to make the blade flexible enough while keeping the hardness at 62-63 HRC.
The profile of the blade is not completely straight. The slight curvature of the sharp edge reduces the point of contact, which greatly eases the cutting. Zero grind edge helps the knife to glide smoothly when making longer cuts.
The blade features a clean, highly polished (also called migaki) blade.
ABOUT THE BLACKSMITH:
Suncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.
✔️ Burja will be delivered in a beautiful wooden storage box.
Blade shape: Slicer
Steel type: SG2
Blade construction: San-mai / zero grind / migaki
Hardness (HRC scale): 62-63
Overall length: 430mm (16.9")
Blade length: 300mm (11.8")
Blade height: 24mm (0.9")
Spine thickness: 1.8mm (0.07")
Weight: 130g (4.5 oz)
Handle length: 121mm (4.7")
Handle type / wood: Japanese / Pakka
Kanji on the blade:
Location of the smithy: Seki / Gifu Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
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- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
A superb prosciutto requires a precise cutting tool and a certain amount of theatricality in slicing and serving, so a long, thin slicer, resembling a real Japanese katana, is the right choice for the job.
Based on testing and feedback from professional ham manufacturers and cutters, we eventually developed three completely different Burja knives.
The Ethos of Burja knife
The invisible presence of the wind, this great architect of nature who bends mighty trees, invigorates sea waves and creates magical dunes, is also a key component of some of the most distinctive flavors that have accompanied us for millennia. Many times when we look at the beautiful landscapes created by the wind, or at the delicious plates of wind-dried delicacies that melt in your mouth, we are reminded of this humble but undisputed king of natural beauty. Prosciutto makers don't forget to mention their beloved wind - without it, they wouldn't be able to serve their dried delicacies. It is the sharpness of the northeast wind that cuts through the pores of the meat and slowly, with precision, squeezes out the juices and dries the meat until we can call it prosciutto crudo.
Homo Habilis was the first to use (stone) knives as tools for preparing and sharing food with others. Today, the knife still defines the essence of modern humans, but has changed dramatically since its stone beginnings. The prosciutto knife embodies this ancient essence of a rudimentary knife when we cut a dried piece of meat and share it with friends.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs?
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