€ 280.00

SG2 Burja - Prosciutto Knife 300mm (11.8")

Best To Use

not for vegetablesmeatfish

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Burja [pronounced as 'booryah'] is a prosciutto slicer 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.

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.


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.

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.

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. Zero grind edge helps the knife to glide smoothly when making longer cuts. 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. 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.

Flexibility is necessary to some extent, but we have opted for somewhat more 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.

This knife features a matte, unpolished finish with a very pronounced line at the bottom of the blade that 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.

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.



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 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.


Burja will be delivered in a beautiful wooden storage box, as seen in the product photos. You can also add a Burja leather saya to your order, a knife sheath that we specifically designed for Burja. Saya will protect Burja and yourself whenever you are not using the knife.

Specifications:

Blade shape: Slicer
Steel type: SG2
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
Blacksmith: Suncraft


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.