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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Blueredgoogoo
11
Mar 7, 2020
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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?
Mar 7, 2020
sharpedge
203
SharpEdge
Mar 7, 2020
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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
Mar 7, 2020
Warlock983
126
Mar 2, 2020
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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.
Mar 2, 2020
Warlock983
126
Mar 3, 2020
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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!!
Mar 3, 2020
sharpedge
203
SharpEdge
Mar 3, 2020
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@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
Mar 3, 2020
Symatic
2
Feb 3, 2020
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Could you bring out a 7 or 8 inches long version that would be a dream!
Feb 3, 2020
Symatic
2
Mar 4, 2020
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Very nice to hear! Would it cost more?
Mar 4, 2020
sharpedge
203
SharpEdge
Mar 4, 2020
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Yes, it will very likely have a higher price tag.
Mar 4, 2020
Thammer
0
Dec 14, 2019
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Is the Hannya engraving option possible with this purchase.
Dec 14, 2019
sharpedge
203
SharpEdge
Dec 16, 2019
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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
Dec 16, 2019
crayzieap
48
Dec 13, 2019
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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)
Dec 13, 2019
MarPabl
871
Nov 19, 2019
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Is this full Tang? Is it 20° or 15°?
Nov 19, 2019
Jakob
194
Dec 15, 2019
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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.
Dec 15, 2019
sharpedge
203
SharpEdge
Dec 16, 2019
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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.
Dec 16, 2019
H.KM
20
Nov 18, 2019
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I've been waiting for this knife since they announced the drop in July. Can't wait to get my hands on it!
Nov 18, 2019
sharpedge
203
SharpEdge
Nov 19, 2019
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Thanks, we hope you'll like it!
Nov 19, 2019
Spiceyknifey
6
Nov 14, 2019
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This is tempting but more expensive than the we knives gyuto
Nov 14, 2019
Spiceyknifey
6
Nov 15, 2019
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Yeah it's not a reasonable comparison at all, not sure why I even commented it haha. I am very keen to add some SG2 to the collection though, was kicking myself for missing out on the enduras. I appreciate that you respectfully worded your reply, my comment made me sound fairly ignorant.
(Edited)
Nov 15, 2019
Kavik
5047
Nov 15, 2019
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Lol no worries
Nov 15, 2019
bookworm13
649
Nov 14, 2019
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Beautiful! Now if only I could get my family to stop leaving knives in the sink.
Nov 14, 2019
SmithyNZ
206
Nov 14, 2019
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My wife won't even touch my Japanese knives because she knows how much I fuss over them haha...
Nov 14, 2019
Notsurewhyibother
1124
Nov 20, 2019
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It took me a while, but I've finally gotten my wife to either wash knives immediately or at least let me know so that I can if she is too busy. I think that most people just were never taught and never think about what a steel sink can do to an edge. I've tried using her parents "knives" on visits... the horror. The options were plain edge knives as sharp as a butter knife or a serrated knife reminiscent of a mistreated hacksaw. Of course in a couple of years my kids will be old enough to learn and the process begins anew.
Nov 20, 2019
Kavik
5047
Nov 14, 2019
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Damn, another fine looking knife here I've always heard great things about this steel, but haven't had a chance to try it yet. If I didn't already have the ZDP Bunka from these guys I'd be considering this, hard, even though I'd like to see it in a longer version. Choil area looks super comfortable 👍
Nov 14, 2019
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