• Miyabi SG2 Birchwood Bunka 180mm from Miyabi
  • Miyabi SG2 Birchwood Bunka 180mm from Miyabi
  • Miyabi SG2 Birchwood Bunka 180mm from Miyabi
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Miyabi SG2 Bouleau Bunka 180mm

Miyabi SG2 Bouleau Bunka 180mm

$500.00 CAD
$500.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

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À propos de Miyabi Birchwood - Les couteaux Miyabi se distinguent comme des œuvres d'art dans le monde des couteaux manufacturés. Zwilling d'Allemagne, réalisant que l'acier japonais de haute performance prenait le dessus dans le monde des couteaux, a fait le choix pratique et a acheté deux usines de couteaux japonaises à Seki City, au Japon, une Mecque pour les producteurs de couteaux. Grâce à ce mélange unique, ils offrent un aspect et une sensation qui relient les deux cultures, ce qui est rare chez les fabricants de couteaux.

Miyabi s'est vraiment surpassé en termes de sex-appeal avec sa série Birchwood. Une lame forgée en acier SG2 garantit un fonctionnement exceptionnel. Ce qui lie vraiment ce couteau, c'est le manche arrondi en bois de bouleau, conçu pour s'adapter parfaitement à votre main. Il ne s'agit pas d'un bouleau ordinaire, mais d'un bouleau de Carélie (Masur), un matériau très prisé utilisé à de nombreuses fins.

À propos de la forme - Le Bunka ressemble à un vrai dur à cuire. C'est un couteau polyvalent, semblable au Santoku. "Bunka" se traduit par "culture". Croisement entre le Nakiri et le Gyuto, les Bunkas peuvent tout faire. C'est le meilleur des deux mondes, avec le volume à fond les ballons.

Shape Bunka
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level
Blade Length 180 mm |
Blade Height 48,1 mm
Thickness 2 mm
Weight 172 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec un bardage en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Doubler (50/50)
Handle Manche occidental - Forme en D Mitre métallique Bouleau
Knife Line Bouleau Miyabi
Brand Miyabi
Made in Seki, Gifu, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. 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. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Barcode: 009839408618
SKU: 34388-181

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.9444447 / 5 from 18 reviews.

AI Generated Review Summary

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Review topics: ["staff","service","knife","blade","chef"].

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Reviews

Good Service & Selection

"There are knives for every purpose and at many levels of cost. The Japanese steel offered is top quality and many types of blade are available. Accessories and sharpening are also available. Staff is courteous and knowledgeable."

— Jason O. (5/5)

Recognised as favourite knife

"Bought because it is the best. There is a story about someone visiting where this was made. He asked the factory manager what was his favourite knife?"

— Robert T. (5/5)

Knife where

"Beautiful knives, top-notch service, very professional would recommend to anybody"

— Rob H. (5/5)

A thing of beauty given with love

"This was love at first sight, From the moment they saw it to the first time they used this knife it was the beginning of a life long relationship."

— Stuart P. (5/5)

Awesome Xmas Gift

"I purchased this knife, along with a gorgeous magnetic knife block from an independent crafter in Red Deer, for my husband for Christmas. He loves using it and displaying it in our kitchen just like this. I hope to add more from the collection in the future, as they are as much awesome kitchen knives as they are works of art. Thanks to the team in Edmonton for making our Christmas awesome."

— athena f. (5/5)

A great knife!

"A great knife!"

— Jason L. (5/5)

H

"H"

— Mathieu C. (4/5)

knifewear

"Really love my new knife!!"

— Della G. (5/5)

Great service and knowledge.

"Great service and knowledge."

— jason s. (5/5)

Treat yo self!!

"If you’re on the fence or curious about this knife just do it! This thing is amazing, from the way it handles to the way it looks and cuts.. I love this thing!"

— Nick O. (5/5)

Q&A

What is the blades thickness at its heel
Hey there! The thickness at the base of the spine above the chin of the blade is just a little over 1mm.
What is the difference between the Bunko and the “Rocking” Santuko
hey there, there isn't a great difference, the Miyabi called what we call a Bunka a "rocking santoku", the main difference between it and the regular santoku is it has more of a belly, so if you like to rock the knife back and forth, this is your guy! - Ellie
Is this in stock?
Totally! If you place an order we'll ship it out right away. - Ellie

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