SG2 Bunka Matte 165mm (6.5") [Saya Included]
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SG2 Bunka Matte 165mm (6.5") is very much related to Bunka Black Damascus, the other knife we designed together with the smithy Suncraft from Seki city in Japan. Suncraft made this SG2 Bunka exclusively for us.
The SG2 Bunka has two big differences that differentiate it from Bunka Black Damascus: the steel and the looks. Blade geometry and shape, specifications and the handle remain the same.
This bunka is made of SG2/R2 powder steel. Powder steels are currently the hardest steels available for knife making, which means the knife will keep a smooth and sharp edge for an extremely long time. The second difference is visual - this bunka features a matte, unpolished finish with a very pronounced line at the bottom of the blade. This line indicates the border between the two softer, outer layers of steel, and the strong SG2 core steel, seen exposed at the very edge of the blade. We love the geometry and the slim profile, so we recommend it to all cooks, regardless if you are a professional chef or a passionate home cook.
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.
SG2 Bunka Matte is forged by Japanese knifemaker Suncraft in the famous knife city Seki in Gifu prefecture. Forged with a common “sandwich” method called san-mai with the core steel made of SG2 powder steel, one of the best stainless steels. The knife was 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 Bunka Matte followed the same logic as the blade - 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.
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, so the pattern and colors are slightly different with every piece, as it can be seen on the photos.
The engraved dragon on the saya is the symbol of our hometown - Ljubljana (the capital of our small and beautiful country of Slovenia). Since our new knife is a collaboration between us and Japan, where a dragon is a majestic and mystical creature of Japanese mythology, we find it to be a nice symbolic bridge between our two cultures. You can read a short story of Ljubljana's dragon here.
SG2 Bunka Matte is our third multi-purpose Japanese kitchen knife. It embodies all of our knowledge and years of experience presenting Japanese kitchen knives to knife lovers around the world. She already has a special place in our kitchen (and in our hearts 😍), just next to her bigger sister ZDP-189 Bunka Black, and we hope it will soon find a special place in your kitchen too.
|Hardness (HRC scale):||62-63|
|Overall length:||300mm (11.8")|
|Blade length:||165mm (6.5")|
|Spine thickness:||1.8mm (0.07")|
|Weight:||150g (5.3 oz)|
|Handle length:||125mm (4.9")|
|Handle type / 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.
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Yesterday I cooked a Chinese meal for a couple of friends: a main mie dish and verious side dishes. Preparing all the vegetables and meat with this Santoku was a joy: effiortless and precise cutting. Probably this inspired me to be as precise in the cooking itself, because we all agreed that it was the best version of this recipe I ever made.
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