Construction: Sanmai Laminate Construction: Sanmai Laminate You have been a rare consistency in my life. 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. They are super lightweight, true lasers that need to used to believe their performance. I would recommend this knife to anyone looking for a new addition to their collection. Just a stunning piece of cutlery. However, I would have to say that Shibatas Kotestsu line knives strength is also its downside. There might be some flex when you press down with some force on the blade itself. The Koutetsu line takes its name from Japans first ironclad ship. Only cut food you can bite through with this knife. And then, as I am a knife maker, I thought that I should make it. He came up with this design after weekends spending in the kitchen cooking for his family. This is everything they said it would be. 12 degrees, is an angle I would only recommend for knives with a Rockwell hardness of 60 and above and is more recommended for knife enthusiasts or professionals. It was a beautiful knife. $290.00 . This steel is prided for having extremely long edge retention and its ability to take a razor sharp edge. So I did. I would also like to thank Mark and CKTG for the great customer service. Really appreciate the time he puts into every email as well as the free forum he hosts. Designed by Out of the Sandbox. It handles all types of product, lightweight, excellent craftsmanship! Join our mailing list to be the first to know about new products, special offers and special events. It would be best if you also never used the abrasive side of the sponge or any abrasive material on the knife. Finish: Machine Finished This looker is so light - flows through vegetables with the slightest of ease - cleans up with a few drops of water. The edge of your knife works best sliding forwards or backwards. Extremely informative and I can't say how many hours I watched Steve review the various knives. Construction: Sanmai Laminate It also held the same polishing across the spine, so there are no sharp edges at all. +. It means that food will not resist your cut because it cant use suction from the water content to cling onto the blade. End grain wood is especially good. Since I mainly cut "soft" vegetables, I'm looking for a thin blade. Handle: Two Tone Spalted Tamarind, Steel: R2 Stainless (SG2) By clicking Accept, you consent to the use of ALL the cookies. All I have to say is that Shibata is a master at his craft. The Shibata Koutetsu SG2 line is hand-forged from SG2 (R2) Powdered Steel, an extremely hard metal known for excellent edge retention. My wife (Santa) gave this knife to me for Christmas 2016after a not-so-subtle hint. HRC: 63 The Shibata Bunka is balanced in the middle, so there wont be any strain or force resisting your motion so you are in total control. However, if you like a more rounded profile, then the Shibata knife is not your best option. Shibata Kotetsu Bunka 18cm 245 Shiro Kamo Santoku 240 Takamura 180mm Gyuto 150 (Ashi Ginga 210mm Gyuto 300, actually would not wanna spend more than 250) (Ashi Ginga Santoku 61 Hrc 350) What I like about the Ashi 180mm is, it is damn light and comes in a Monosteel. His first line of kitchen knives have a very distinctive design philosophy which can best be explained by the master himself: "In my kitchen I was using a gyuto knife. Always avoid the dishwasher! Monday -Friday 10a - 5pSaturday 10a - 4pSunday CLOSED. Best TIP Kiritsuke/Bunka or - Kitchen Knife Forums I don't want to use it. Shibata AS Gyuto 240mm - Chef Knives To Go The Bunka is a cross between the Japanese Gyuto, Santoku, and Nakiri. Blade is razor sharp OOTB, and the handle is very comfortable. While potentially fragile, can't recommend this enough for a knife that you can use everyday. And then, as I am a knife maker, I thought that I should make it. Since this is an SG2 or also called R2 powdered steel with a high Rockwell, he added a cladding to reinforce the blade. The Shibata Kotetsu knife had the perfect height to keep my fingers out of the way and yet thin enough to not be heavy or clunky. The blade is quite thin, yet the excellent grinds still offer some convex shape towards the edge. Length: 210mm The Kotetsu was formidable - just like my knife. On the opposite end of the Bunka spectrum from the Kohetsu SLD is this laser performer from Takayuki Shibata. It will have to sit on my desk for a couple of days. HRC: 63 I also gave it a sharp point. Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! The Shibata Koutetsu line of R-2 knives are made by young bladesmith Takayuki Shibata out of his shop in Fukuyama City, Hiroshima, Japan. This will reduce the glued areas impact, and you have sturdier control over your knife. Shibata Koutetsu Ko-bunka 135mm - Carbon Knife Co The flattish edge profile also complements a variety of cutting styles. Knowing very little about Japanese knives this site was a godsend. ChefPanko Copyright 2020 - 2023, All Rights Reserved. I will also explore other cuisines with you guys. The spine of the knife has a very high mirror-polish. Shibata Kotetsu R2 180mm Bunka. Wood handles may dry out over time and exposure to water. Full carbon is no problem for me. Japanese Bunka Knife - KOUTETSU SHIBATA - R2 Serie - Size: 18cm Blacksmith: Ikeda-San and Takayuki Shibata What makes the Shibata knife so special is the rough polish with deeper vertical scratch lines, which helps break down water content. Laser thin and the pointy tip makes chopping easy and precise, culinary scalpel is an appropriete description. The blade on this thing is a vision of beautiful, simple,precise and elegant! . . Handle: "Leopardness" by The Culinary Craftsman, Steel: R2 Stainless (SG2) Plus, with this excellent steel, they'll hold that edge for a long time. It is also inadvisable to use a bamboo cutting board since bamboo is quite hard and will dull the blade faster. Blacksmith: Ikeda-San and Takayuki Shibata Construction: Sanmai Laminate The thin tip allows for applications that require precise cuts and scoring. Your email address will not be published. Out of stock SKU: AK058-1 Categories: Knives, Shibata Knives Tags: Ko-bunka, Kotetsu, R2, Shibata Description Reviews (0) Technical specification: If you're looking for a laser, this knife can't be out-classed. Finish: Machine Finished And, when cutting a sausage, there was a small piece of very hard tendon or bone, and the blade folded over. This steel is prided for having extremely long edge retention and its ability to take a razor sharp edge. HRC: 63 SUN 11-4 CURBSIDE PICKUP AVAILABLE OR SHOP IN PERSON, on all orders over $250 (use code FREEMCBSHIP), We're here and ready by phone, email or chat through FB messenger every day, 10a - 5p PST, Miyabi 5000MCD Birchwood - Utility Knife 6". Construction: Sanmai Laminate Do not cut through bones and never use this knife to cut frozen food. It hasn't seen anything other than a fine ceramic steel and a hanging strop and it can still shave the hair off my arm even through constant daily use. Why we love them: This collection features top of the line fit and finish, including a highly polished spine for superior comfort while using a pinch grip. HRC: 63 Need help deciding? Magnolia Saya for Shibata Koutetsu Bunka 180mm (7.1") - Chubo Knives This 2-steel combination is easier to sharpen, and it keeps its edge better, and it resists damage better. Shibata Takayuki Koutetsu R2/SG2 Bunka Japanese Knife 180mm Jura Handle. Handle: Custom PiBrid. But when I was cutting meat, then I wanted to go back to my gyuto. Fit and finish is great. The profile tapering is also very nicely done. In order to add some ductility the softer outer layers (san-mai; 3 layers) prevent the core from exceeding its stress limits (preventing the knife to be split in half when you exceed its stress limits). Shibata Koutetsu R-2 Bunka 185mm - Chef Knives To Go For bone Cleavers, I would even say to go for a 40/50 degree per side. Shibata Kotetsu Bunka by ChefKnivesToGo Sun May 07, 2017 3:49 pm This is a long one so I think it should be posted here. That is strange, there should not be a visible bend if you use it on a leather strop. Construction: Sanmai Laminate Didn't make enough contact with the food. Best selection of Japanese knives around. It was very difficult to resharpen. Going into fall, I'll see how it fares against squash skin and harder winter vegetables but have grown increasingly confidant in its durability. This is my first Japanese knife, and LOVE IT!!!! Takayuki Shibata combined his passion for cooking and Japanese knives. The Shibata knives are only sold at selectfew retailers in a select few countries. Protect the edge for your safety and to avoid edge damage. Handle: "Leopardness" by The Culinary Craftsman, Steel: R2 Stainless (SG2) Sharpening a Shibata Kotetsu Bunka on Japanese Whetstones - Full It was a beautiful knife. Sign up to receive announcements right in your inbox! Construction: Sanmai Laminate I will share recipes and techniques that I have learned, taken, and improved from the French, Japanese restaurants that I have worked for. The blade profile of his Bunka is the most interesting part of the complete knife. Carbon Knife Company has a Shibata Kotetsu Bunka in stock, FYI. Hard-forged from R2 Powdered Stainless Steel, this powdered steel is known for its strength, excellent wear resistance and its ability to take and retain a very sharp edge. Now on to the care and maintenance of this knife, it is not recommended to use a diamond honing rod or a coarse like an 800 grit ceramic rod. It's a laser. Why we love them: This collection features top of the line fit and finish, including a highly polished spine for superior comfort while using a pinch grip. Listen to the knife! It should not be used to slice through frozen food, bones, cheese, or hard bread, or force your way through other through food like chocolate or nuts, and you should not twist or pry the food open with the knife since that can cause chipping. But all knives will eventually get some scratches over time. Blacksmith: Ikeda-San and Takayuki Shibata 1715 West Commerce Street San Antonio, TX 78207, Shibata Kotetsu R2 210mm Gyuto with Custom Handle, Shibata Kotetsu R2 180mm Bunka with Custom handle, Shibata Kotetsu R2 180mm Bunka with Custom PiBrid Handle. It's nimble. Bunka translates to culture. A cross between the Nakiri and Gyuto, Bunkas can do it all. Never had a problem and questions about all products are answered quickly. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! My knife's rough sides break up the water's surface tension, allowing the blade to slide through more easily. I have used it almost daily for three weeks and I'll give it, and Alton the sharpener a double thumbs up. Great great knife. Looking forward to years of using it! Overall ductility is good as the cutting core is not breaking or chipping on normal tasks but being more conscious with the edge is recommended (good heat treatment). But when I was cutting meat, then I wanted to go back to my gyuto. It will destroy the polish of the knife, but you also remove the vertical lines that Shibata Takayuki added to break down water content from food. They are the same alloys but the SG-2 brand is resold and rebranded by Takefu Specialty Steels. That great looking pointed tanto style tip is great for detail work and getting into tight places. The Kotetsu had a very unusual bow. Still need some time with it for a proper more accurate opinion but as I said before, I couldn't before. Outside, I have clad it with stainless steel sides. This is especially noticeable with foods that have a high water content. I've always felt that the 210mm chef's knife I have is a bit too long for my home kitchen.
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