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Masakage Koishi AS Bunka 170mm

Masakage Koishi AS Bunka 170mm

$445.00 CAD
$445.00 CAD
En vente Épuisé

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

Owned & Operated in Canada Ships from Calgary

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➤ No holds, no special deals, no discounts, items are priced to move!
➤ First come, first served.
➤ No pre-sales, we gotta keep it fair!
➤ Retail location inventory is exclusive to each store on the first day. So come in early!

Frustrated? Learn more about why Japanese knives are frequently out of stock.

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 ». Un croisement entre le Nakiri et le Gyuto, Bunkas peut tout faire. C'est le meilleur des deux mondes avec le volume poussé à 11.

À propos de Masakage Koishi - Ces couteaux, forgés à la main par Yoshimi Kato , ont été nommés Koishi (galets) pour la finition tsuchime (martelé) et kurouchi (noir) qui donnent l'impression de galets de rivière. Avec le bois de cerisier octogonal et la poignée en pakka noir, l'équilibre et la sensation d'ensemble sont ce que les chefs désirent et en font un Culinary Badass. Pensez à Chuck Norris, mais s'il était un couteau de cuisine
Aogami Super est le roi de l'acier à couteaux - super facile à aiguiser, obtient un bord de faisceau laser, coupe comme de la soie et est très robuste pour sa dureté. Il s'appelle SUPER pour une raison. La couche extérieure est en acier inoxydable, ce qui rend ce couteau très facile à entretenir.

Shape Gyuto
Blade Length 210 mm |
Blade Height 47,6 mm
Thickness 2,8 mm
Weight 133 g
Steel Type Aogami Super (Blue Carbon Steel) avec un revêtement en acier inoxydable
Dureté Rockwell 63 - 64
Edge/Bevel Double (50/50)
Handle Manche wa (japonais) - Octogone -
Knife Line Masakage Koishi AS
Sharpener Takayuki Shibata
Sharpened in Fukuyama, Hiroshima, Japan
Brand Ichigo Ichie

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


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. 


SKU: ICHIE-SHIBATA-CUSTOM

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.live/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Indepth on the Masakage Koishi AS Bunka 170mm

  • Masakage Koishi AS Bunka 170mm

    Gyuto

    Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat-cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it.

  • Masakage Koishi AS

    Masakage Koishi AS

    If you want it all, this knife is for you. Looks, handmade romance, and performance come together in every Koishi. Perfect for a high-level chef or foodie, not afraid to keep their knife clean and dry!
    Explore the whole knife line  

  • Takayuki Shibata - Sharpener

    Takayuki Shibata has been a driving force in Japanese knives being found around the world. As the founder of Masakage Knives, he has worked with many blacksmiths all over Japan. He then went on to produce Koutetsu knives, Tinker knives and West Japan Tools.  

  •

    Ichigo Ichie - Knife Brand

    As a knife brand, Ichigo Ichie has two halves: Ichigo, meaning lifetime, and Ichie, one-time encounter. Ichigo are knives that we expect will stick around for years, that you can slowly build a set from or return to favourites to get gifts for loved ones. Ichie are knives that we love dearly, but may not stick around in our shops forever. Like a bag of excellent tea or a fine bottle of whiskey, we’ll savour them while they’re around.
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  • Ships From Calgary
  • Owner & Operated in Canada

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