Masahiro shirogami#2 bunka 170mm
Masahiro shirogami#2 bunka 170mm
Regular price
¥8,500 JPY
Regular price
Sale price
¥8,500 JPY
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- Crafted in Seki, Japan by Masahiro
- 168mm / 6.61" blade with a core of Hitachi Shirogami#2 (White#2) carbon steel
- Stainless cladding ensures easy maintenance
- Designed as a bunka (k-tip santoku), perfect for versatile kitchen tasks
- Fitted with a reinforced wood handle
- Ambidextrous design, suitable for both right- and left-handed users
- Ideal for newcomers to Japanese knives, offering a robust and high-performance option at an accessible price
A 170mm bunka from Masahiro. This has a core steel of shirogami#2/white#2 with stainless cladding for easy maintenance. Shirogami#2 is one of the balanced carbon steel out there notable for its sharpness and tenacity. This steel is one of the most popular types of high carbon steel found in Japanese kitchen knives. Ideal for newcomers to Japanese knives, this bunka model offers a robust option that doesn't skimp on performance, providing a durable alternative to more delicate and expensive choices.
❖ Masahiro is another solid Japanese knife-maker from Seki, Japan. Along with Misono and Masamoto, they are recognized as the big three M's. Established in 1948, the company has been providing great value knives for both professional chefs and home cooks. Masahiro continues to improve their products by focusing on the research and development of their processing technology and the improvement of materials.
❖ Masahiro is another solid Japanese knife-maker from Seki, Japan. Along with Misono and Masamoto, they are recognized as the big three M's. Established in 1948, the company has been providing great value knives for both professional chefs and home cooks. Masahiro continues to improve their products by focusing on the research and development of their processing technology and the improvement of materials.
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Shipping information
Shipping information
We ship worldwide from Tokyo, Japan using EMS or DHL. Ships within 24-48 hours. Online tracking included.
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Care Guide
Care Guide
• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View full Care Guide
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