[SET] SG2 Matte Knife Set [-15%]
Best To Use
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One of the hardest steels available for knife making. 62-63 HRC hardness level will make sure the blades remain sharp and smooth for a long time.
San-mai (sandwich) cladding of the core SG2 stainless steel and 2 external layers of softer, also stainless steel. Low maintenance.
You will only find one sharp edge. Others were smoothed out for a comfortable grip for the long day in the (professional) kitchen.
The handle is made of Pakka wood, an engineered wood/resin composite that makes for a strong and ultra-durable material.
For those who like the minimalistic looks. No frills, a simple matte blade finish with a single line at the edge - the exposed SG2 steel.
With its 165mm (6.5") blade length, SG2 Bunka Matte makes for a highly versatile knife suitable for cutting vegetables, meat and fish. The slim blade profile (1.8mm) and hard powder Japanese steel provide a winning combination of smooth and long-lasting sharpness, precise cutting and comfortable and fast work.
SAYA INCLUDED IN THE PRICE! We also made a custom-fit saya (knife sheath) for our new SG2 Bunka Matte which is included in the price! Sayas are hand-made from walnut wood with an engraved dragon as the symbol of our hometown - Ljubljana (the capital of our small and beautiful country of Slovenia). You can read a short story of Ljubljana's dragon here.
This small Petty knife that provides the perfect complement to SG2 Bunka Matte for any work done in the kitchen – be it home or professional. At 120 mm length, the blade is perfect for more delicate and freehand tasks where a larger (and wider) knife would perhaps prove too unwieldy. The narrow blade profile (1.4 mm) and hard powder steel are a winning combination of smooth and long-lasting sharpness, precise and fine gliding through food, as well as comfortable and easy maneuvering. Petty can be used for peeling, paring, decorating, coring apples, removing eyes in potatoes, chopping herbs, mincing garlic, and similar tasks. It is a knife you should absolutely consider adding to your collection.
|Hardness (HRC scale):||62-63||62-63|
|Overall length:||300mm (11.8")||233mm (9.2")|
|Blade length:||165mm (6.5")||120mm (4.7")|
|45mm (1.8")||21.4mm (0.8")|
|Spine thickness:||1.8mm (0.07")||1.4mm (0.1")|
|Weight:||150g (5.3 oz)||70g (2.5 oz)|
|Handle length:||125mm (4.9")||105mm (4.1")|
|Handle type / wood:||Japanese / Pakka wood||Japanese / Pakka wood|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.