SharpEdge SG2 Bunka Matte 6.5" Chef's Knife

SharpEdge SG2 Bunka Matte 6.5" Chef's Knife

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Product Description
Handcrafted in Seki City, Japan, the knifemaking capital of the world, the SG2 Bunka from SharpEdge excels when prepping vegetables, meat, and fish. Thanks to the slim blade profile and tall, ergonomic design, this knife effortlessly glides through produce, poultry and more—all while maintaining a lasting edge Read More

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Ahkuji
7
Feb 3, 2021
Yo, What's the angle to remember for either side when sharpening?
HikingMano
30
Jan 22, 2021
There are two handles shown in the current drop, yet no offer to select black wa handle. Is pakkawood the only option? Knife would be for a gift and the recipient would prefer black for matching purposes.
Hi @HikingMano, sorry for the late reply :/ Pakkawood is the only option, the "black wa" handle that you see on photo 2 & 3 is the same pakkawood handle, but the lighting is bad, so it gives an impression that the handle is black. We never had a black handle installed on this knife, but now that you mentioned it, it looks kinda cool with the completely black handle :) We'll think about it if we can have a black handle option, but for this drop, it won't be possible. Your knife collection looks very nice, great to hear you like the ZDP-189 Bunka! Best, Grega from SharpEdge
HikingMano
30
Jan 29, 2021
Got it, Grega, and thank you for the response!
(Edited)
14themoney
1379
Oct 3, 2020
Can someone tell me if the is a symmetrical, asymmetrical, or chisel grind? In looking at the composition, this should be an amazing steel. If this is a symmetric grind, I might have to get one for my birthday next spring.
14themoney
1379
Oct 5, 2020
DOH! (sounds of slapping forehead.) Thanx for pointing out the hidden obvious. There are times I sits and thinks. There are other times when I just sits.
Kavik
5409
Oct 5, 2020
Lol no worries man
Blueredgoogoo
16
Mar 7, 2020
I desperately want the ZDP 189 because of looks and size, but I'm starting to think that it's never coming back. If that's the case, isn't the SG2 steel comparable on this knife?
Hi! We'll be getting the ZDP-189 Bunka Black back in stock in our webshop in about 2-3 weeks. They are in high demand and the blacksmith has a big backlog of orders, so we'll see if we will be able to allocate some pieces for a drop. SG2 and ZDP-189 steel are both powder steels. ZDP-189 has slightly better characteristics, primarily it can be hardened to higher levels of HRC (up to 66-67) which means longer edge retention. In terms of sharpening, ZDP-189 might be a bit more difficult to sharpen, but we're talking very small details here. So yeah, I'd say is quite comparable, so I'd recommend you look more into the size of the blade (SG2 Bunka Matte is 6.5" long, while ZDP-189 Bunka Black is 7.5"). If you have any further questions, pls let me know. Cheers, Grega from SharpEdge
Warlock983
139
Mar 2, 2020
For a home cook cutting mostly vegetables (peppers, carrots, etc.) with bad form/rocking, would this be preferred over the black damascus version? I'm not too keen on sharpening - I don't own, or plan to own, any sharpening stones. I do have a steel hone - would that be a good idea or a bad idea for use on these knives? Thanks for the thoughts, just trying not to get in over my head.
Warlock983
139
Mar 3, 2020
Awesome!! Thank you @Kavik!! This is more the response I was looking for. I have already followed step #2, that's basically what I'm using now (7" hollow ground santoku) and have been using for the last several years. I have been thinking about upgrading but didn't want to get into something that I wouldn't be happy with or would be more maintenance than what I was willing to do. Mostly I'm slicing things but on occasion I mince and the only way I know how to mince is to just keep rocking over the pile (garlic, onion, etc.)...I guess I could probably learn a better way to do that. To the YouTube!! HAHA!! Thanks again for the info!!
@Kavik gave an answer exactly like we would :) Any knife will at some point need to be sharpened, more expensive ones (usually) will stay sharp longer. Sharpening services are usually not expensive (we charge 5$/knife, but in US it's slightly more expensive). It will take a year or even more (depends on how ofter you want your knives to be sharpened, for home use we recommend between 3-6 months) before you break even with sending your knives to a sharpening service vs. investing time into learning how to sharpen & buying the basic sharpening stones. If you will consider looking into knife sharpening in the future, we made a Beginner's Knife Sharpening Guide which you can watch on YouTube: https://www.youtube.com/watch?v=v2Hb8iUoK3E Best, Grega
Symatic
3
Feb 3, 2020
Could you bring out a 7 or 8 inches long version that would be a dream!
Symatic
3
Mar 4, 2020
Very nice to hear! Would it cost more?
Yes, it will very likely have a higher price tag.
Thammer
0
Dec 14, 2019
Is the Hannya engraving option possible with this purchase.
Hi! It is not possible to add the engraving here, but you can send me an email and we'll figure it out! grega@sharpedgeshop.com
crayzieap
49
Dec 13, 2019
Interesting that Drop is moving to carrying better knives. That being said, for this price you can get a SG2 Bunka "Shizuku" made by Yu Kurosaki for the same price, free shipping and no tax to the US from Knives and Stones. Better yet, spend $50 more a 210mm gyuto version (e.g. chef's knife") and you got yourself an amazing all-around performing life.
(Edited)
MarPabl
1088
Nov 19, 2019
Is this full Tang? Is it 20° or 15°?
Jakob
322
Dec 15, 2019
Full tang really is not a plus or needed in a kitchen knife. It's much more important for hard use outdoor or survival type knives being used for tasks other than just cutting and slicing. Just like to add to this conversation because many people will assume full tang is a big deal in all types of blades when it really only serves a purpose in very hard use situations.
Hi Jakob, indeed! Thanks for your input. Full tang vs partial tang in kitchen knives is more about the weight distribution and about the different way of knife making than it is about the difference in quality. It's more a matter of user preference, mainly about the weight distribution (full tang knives are usually balanced where the tang meets the blade), while the partial tang knives are usually balanced more at the front of the blade. Depends also on the weight of the handle material.
H.KM
30
Nov 18, 2019
I've been waiting for this knife since they announced the drop in July. Can't wait to get my hands on it!
Thanks, we hope you'll like it!
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